CUT ABOUT 10 ONIONS AND FRY IN A SAUSPAN FOR ABOUT 10 MINS IN HALF A CUP OF OIL.ADD 2 PINTS OF WATER AND BRING TO BOIL FOR ABOUT 6 MINS NOW IN ANOTHER SAUSPAN PUT HALF A CUP OF OIL AND WAIT TILL VERY HOT,THEN PUTTING IN 2 HEAPED DESERT SPOONS OF GARLIC AND GINGER MINCED, MIXED TO A RATIO OF 2TO1 GARLIC BEING THE MOST
ALOW TO FRY FOR ABOUT 3-4 MINS NOW MAKE A PASTE OF 2 DESERT SPOONS OF TERMARIC 1 DESERT SPOON OF THE RAJAH POWDER,1 DESERT SPOON OF JEERRA,1DERERT SPOON OF CORIANDER, A TEASPOON OF GARAMASAlA AND A TEASPOON OF CHILLI POWDER.MIX WITH WATER AND ADD TO GARLIC AND GINGER FRY FOR ABOUT 5 MINS ADDING SMALL AMOUNTS OFF WATER TO AVOID BURNING NOW LIQIDISE ALL THE ONIONS WITH THE WATER AND OIL AS WELL,NOW ADD 2 DESERT SPOOMS OF DOUBLE CONCENTRATED TOMATO PUREE TO THE SPICES AND THE GARLIC AND GINGER AND FRY FOR A FUTHER 4 MINS NOW ADD THE ONION LIQUID AND STIR,NOW ADD A HALVE BLOCK OF COCONUT CREAM AND LEAVE TO MELT ALSO 1 DESERT SPOON OF SUGAR BOIL FOR ABOUT A FUTHER 10 MINS ADDING MORE WATER TO KEEP NOT TO THICK NOW ADD A LITTLE SHAKE AT A TIME SOME OF THE ALL PURPOSE SEASONING AND STOP WHEN YOU ARE HAPPY WITH THE TASTE  ADD HALF TEASPOON OF SALT WHEN FRYING THE TOMATO PUREE

Hi and thanks for all your comments. Great to see so many suggestions of adding a few extra spices.I'm always trying to improve every week so yesterday I used some black cadomon and a few bayleaves to my base, bur removed after 30 Min's always adding water to stop drying up .I shall e cooking a chicken or lamb balti this weekend and shall post a pick of it .I offer at my site for crO   members 2 bags of powder that makes two pots of curry base the one that Ive posted which includes Rajah gold madras powder also 1 bag of special spice mix enough probably to last half a year also  all purpose seasoning and a small bag of ajowan seeds all for ?3 With a low postage of ?1 just visit the site and click on the red curry advertisement box postage is usually within 48 hours TERRY    www.ifindforu.com

fat Lez that looks excelent TERRY PS just experiment with it like you are doing

Well buz all I can say is it looks like mine lol did you use double concentrated tomato paste thats what I use

Hi extrahotchilliecould i ask you did you use Rajah Madras Gols curry powder doing this base, If you do not have any Im awillind to send some free of charge to you just email me your address and ill send.It matters 100% on what curry powder you use,The one I mentioned is used by most restaurants and can only be bought in 10 kilo tins,but ill send you some bagged.Ill leave it up to you TERRY PS different colours of base curry in different restaurants but pasanda has almond powder in it and fresh cream.Hope to hear from you TERRY

hi special spice is mixture made up of
4 table spoons of coreander powder
3 1/2 table spoons of turmeric
2 1/2 table spoons of cummin powder
1 table spoon of paprika powder
2 table spoons of a good curry powder
I use Rajah madras gold as used in most restaurants
store in tight lid jar to keep fresh.Ihave tested and await the feedback
I think its a spot on tikka mix TERRY

yes Pete about 6 brasts obviosly  mint sauce would go with it.
1 tub of natural yogourt, 3 desert spoons of caster sugar disolved in some hot water about 1/4 cup, teaspoon of kashmir masala.teaspoon of colemans fresh garden mint (not mint sauce) a squirt of lemon some colouring,your choice. 1/2 cup st ivels single cream,a little fresh coriander.Blend in the blender opsional = 1/4 teaspoon of garlic powder, a litle mango TERRY

fOR pETER OR ANYONE ELSE WHO WISHES TO TRY get the blender out for this tandori or tikka mix. First nput in the blender 1 tub natural yogurt, plus a quater cup of single cream then add a desert spoon of ginger and 1 of garlic.Now add 1 desert spoon of Pataks tandoori paste,1 desert spoon of Pataks tikka paste,and 1 teaspoon of Pataks kashmir masala 1 teaspoon of special spice, a squirt of lemon a shake of salt and some red or yellow colouring.Now add 1 desert spoon of mango powder,and blent all up cut your chicken breast and pour the mixture over it put into freezer bags and store until needed TERRY ps you can add some fresh coriander to the blend if desired when making a chicken or meat curry,use a little of this base in the pan first or add to make it a masala

hi Curry King Ive wathed them prepare  a mix to make corma as quick as posible and this is what I saw st Ivels single cream I prehaps would use quater of box for a few. Add to a basin the cream now add a teaspoon of garlic puree a teaspoon of ginger puree, a table spoon of almond powder two table spoons of caster sugar, and then just add coconut powder to get a solid type of concistency stiring it all in. just add to your curyy when cooking,not all lol but tasting till you are happy.Hope this helps TERRY

Hi IAN S  The purpose of tamarind is to preserve in hot weather,but also gives a little bitter taste which should be overcome with sugar.The reason I cook myself is that being a diabetic I use sweetners instead.By the way,some use citric acid or otherwise known as lemon salt but ill leave that to your own discetion cheers TERRY ps the curry base will taste more authentic using the prper curry powder which is rajah madras gold.
the take aways use eastern star or natco but the first is supirior