Quote from: Yellow Fingers on November 09, 2005, 04:20 PM
I think that if I knew what spice brands you are using, I could at least remove that unknown from the equation.

Hi Yellow Fingers
                        I used the Bruce Edward's Curry House Cookery restaurant mix
https://curry-recipes.co.uk/curry/index.php?topic=108.0
I should add that I have repeated this recipe with less success too.
I think there are too many variables
When it worked exact, I had everything the same as the restaurant did
I even had the oily garlic ginger puree prepared a day before and left out
I left out the tomato puree for a day too (covered with cling film)
This would have been as stale, as theirs was
I reckon where it went really right, was having a very close curry base.
It was an old thawed out Kris Dhillon base
I had about 500ml
I heated it up and added extra oil and two desertspoons of garlic ginger puree.
I boiled it for an hour (to spice the oil which I used to fry it in)
I tried again with fresh KD and it wasn't quite as good.
I will feel happy when I can do it right every time
But I can't, it's still a bit hit and miss
It was right though

Hi Geoge
           this is the recipe, given to me, about a year ago
This has coconut block in (which I believe to be the same as coconut butter)
https://curry-recipes.co.uk/curry/index.php?topic=3.0

Quote from: strats on November 07, 2005, 04:35 PM
if you have a good take-away is it worth the bother of doing your own?

It's a madness that overtakes you
It starts out as simple curiousity, but before long, you have more spices than you knew existed.
If it was easy to do (such as Italian or Chinese) this obsession would never get a foot hold.
But it's ridiculously hard although, we know, the solution is just within reach.

I've just ordered it, as well.
It feel like we've waited a very long time

There's this one

https://curry-recipes.co.uk/curry/index.php?topic=351.0

Quote from: steve e on November 04, 2005, 08:16 AM
Hi Pete,
Thought you might like to take a look at this site on mauiritun recipes
.By the way cant find your madras/vindaloo recipe.
Steve e?

Hi Steve
? ? ? ? ? ?Thanks for the link
I think the Kris Dhillon curry gravy is the original recipe
The Kris Dhillon book is in our download section.
My madras demo/recipe is here
https://curry-recipes.co.uk/curry/index.php?topic=536.0

Quote from: vin daloo on November 03, 2005, 07:53 PM
cant find the recipe, can someone post it please?

Here's the prawn madras recipe
https://curry-recipes.co.uk/curry/index.php?topic=536.0
Here's Kd's gravy recipe
https://curry-recipes.co.uk/curry/index.php?topic=579.0
Here are some pictures of making the base
I still can't post images on this site, so I've put in a link
http://img457.imageshack.us/my.php?image=fourstagesofkd8mf.jpg

This is the KD base sauce from the restaurant curry secret book.

How To Make The Curry Sauce

For approximately eight main course dishes.
Preparation and cooking time: 1 hr 30 minutes approx.

2 lb (900g) cooking onions
2 oz (50g) green ginger
2 oz (50g) garlic
2? pint (I litre 570ml) water
1 teaspoon salt
1 tin (8oz/225g) tomatoes
8 tablespoon vegetable oil
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika

Stage One

Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly chop the ginger and garlic.
Put the ginger and garlic into a blender with about ? pint of the water and blend until smooth.
Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water.
Add the salt and bring to the boil. Turn down the heat to very low and simmer, with the lid on, for 40-45 minutes.
Leave to cool.

Stage Two

Once cooled, pour half the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least two minutes. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onion mixture.
Wash and dry the saucepan. Reserve about four tablespoons of the sauce at this stage to use in cooking the chicken and lamb.
Freezing. Freezing is best done at this stage.

Stage Three

Open the can of tomatoes, put into the rinsed blender jug, and blend. Again, it is important that they are blended perfectly smooth, so blend for two minutes.
Into the clean saucepan, pour the oil, tomato puree, turmeric, and paprika.
Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for ten minutes.
Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.
You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off.
Keep simmering for 20-25 minutes. Stirring now and again to prevent the sauce sticking to the bottom of the saucepan.
Use immediately or cool and refrigerate for up to four days.

Quote from: Curry King on November 02, 2005, 09:29 AM
For ?8.99 im going to give it a try!

How are you buying yours?
From the site?

The restaurant Bengal Cuisine (which we had several demos from) said they keep some frozen for emergencies