One more Les from ifindforu:

https://curry-recipes.co.uk/curry/index.php?topic=6171.0

I'm hoping to try one of these soon myself as I'm nearly out of base!

Cheers,

Paul

Here you go Les

https://curry-recipes.co.uk/curry/index.php?topic=5958.msg65987#msg65987

Scroll down and you will see the recipe from a chef friend of Abdul's.

Cheers,

Paul

Hi Les,

Abdul posted a recipe for a curry without base sauce that was from one of his chef mates.
For the life of me I can't find any of Abdul's posts at the moment but it is probably in the "BIR style bandwagon" thread which I can't find either just now.
Both chewytikka and ifindforu have posted recipes that are cooked by the staff (for the staff) and use no base sauce. Good luck searching!

Cheers,

Paul

Hi Gary,

Last time I looked that one seemed to be the best for the price after reading all the amazon reviews on it.
You've reminded me I need one as I'm planning to make the Az garam masala.

Cheers,

Paul

There are fairly recent handi (or staff) curries posted by ifindforu, chewytikka and Abdul Mohed on this forum.

I noticed the big posh eastZeast restaurant (Liverpool and Manchester) has a handi menu section so maybe it's becoming "trendy".

I'm quite happy to use a base sauce most of the time. I like the food and don't see a problem with it.

Cheers,

Paul

Quote from: michael.t on March 06, 2012, 06:56 PM
It was my pleasure  everyone . As I keep telling the wife giving is better than receiving ( she disagrees)
IF you feel must  I'm sure Donations would appreciate it

Thanks again Michael, I couldn't believe how much you have sent me and it smells very nice.

Cheers,

Paul

It played ok for me. Thanks Chewy, another classy production. 

Paul

I got mine today, thanks Michael. If you PM me your address I'll send you something.

Cheers,

Paul

I was reading about a basic curry sauce here:

http://www.mamtaskitchen.com/recipe_display.php?id=10139

I thought it was interesting what she says for step 5. After frying the spices then adding the tomatoes she says fry until the oil separates. But then she says for a more professional taste add some water and fry again until the oil appears. Then repeat again.

Well I thought it was interesting!

Paul

Gas for me using the wok burner.