I really like the base, except next time i will significantly reduce the salt content as i believe i put too much in.
In addition its quite thick but i think this is the key, thick base packed with flavour which you water down to the consistency you need.
Also the Onion past is a nice touch and i believe the real deal, it certainly adds something.
I made two curries using the same base and onion paste but got two distinct results, a Bhuna and a Madras....both very impressive indeed and this strengthens the concept that given the right base your can create many different curries.
Now i know why curries are super fattening, when you see that lump or margarine dissolving in the base combined with the oil you know this is a serious tummy buster....the price you pay for the real deal.....
