hi CA he probably means the base sauce from Natcos website using red onions and an onion paste.
regards
gary

hi josh  will try to post the recipe soon mate
regards
gary

hi mikka
the curry base i now use was given to me by the guys at Mouchak, St michaels. it involves using spiced water, oil, turmeric and salt boiled with the onions, carrot and green pepper. boiling until soft allow to cool alittle then blend. stage 2 involves frying garlic and ginger puree until golden brown then adding blended tomatoes, chilli powder, mixed powder, coriander, cummin and garam masala and coconut milk for 3-4 mins then adding to the onion base and mixing well. bring to the boil adding some hot water to thin the base. boil for 10 mins then reduce to a simmer until the oil rises. remember that to get the oil to rise you must bring to a rolling boil before reducing to a simmer!
at some point i will post the quantities

regards
gary

OMG! LOL
regards
gary

hi mikka here is a piccy of the garlic
regards
gary

hi mikka try crushed frozen garlic and ginger , it has no preservatives or salt it is just as it says on the box it is made by Taj stores and you get 400g !!of garlic or ginger for 1.40gbp and it is just fresh frozen garlic and ginger nothing else and would like save you a million years trying to peel the little cloves to get this much. when you open the box it is frozen in small rectangular pieces perfect to pop out what you need no mess no fuss, once it has thawed you can then blend with water or oil and "bobs your uncle"
hope this helps
regards
gary

hi guys you do make me laugh when people say they loved the recipe and then when you get into it you find out that they added mango chutney/chilli paste/etc etc etc. so now it is nothing like following the recipe to spec, sure adjust it to your tastes but you then can't say to some one "yeah used your recipe and it was brilliant tastes fantastic!" then the question what did you add to your curry? well i added a couple of naga chillies /some weapon grade uranium and a sprinkle of fairy dust and it was magic! :.
you should big up the person who posted the recipe when you have followed the recipe as written down, not when you have changed it beyond all recognition.... ie FUBAR!

kind regards
gary

hi ss when was the last time you saw a vindaloo cooked in a kitchen? i have been in to  many and seen the sauces cooked and 3 chefs used clear vinegar and 1 has used lemon dressing. so what you are saying is from the restaurants/takeaways you have visited and and ahd demos in otherwise you would not be ranting on mate?
regards
gary ;D

hi MD welcome to cr0 mate. where in kent? i'm 5 miles from tenterden which is 13 from ashford. and have been a member since the start of the forum. if you have any questions there is a wealth of knowledge and some members have demos behind the scenes of their food being cooked.
what's your favourite curry? from a BIR.
hope you enjoy it here as much as i have
regards
gary

hi twiggy welcome to cr0 where your neighbours will hate you but you friends and family will adore you. enjoy your stay. if you have any questions just ask
regards
gary
ps whats your favourite curry?