Great read from the master of BIR cooking, I can't wait to here peoples views on this.  I have just made a freezer full of base sauce so will be a couple of days before I get round to trying this word for word.

6 Pages on it here:

https://curry-recipes.co.uk/curry/index.php?topic=383.0

Quote from: TwoBadMice on July 07, 2008, 10:42 PM
Tried this tonight and it was superb

Really Nice

Will post a picture in nect few days

Cheers for that

Nice once, a picture would be great, my pic from the beginning of the thread seems to have dissapeared 

Welcome to cr0, let us know how you get on 

Welcome to the forum 

Quote from: cw01 on June 26, 2008, 02:37 PM
Hello all,

Great site.

If you Wait Out on this topic, i did have the recipe for one or two of the various types of kebab sauce they use up here in glasgow, one was a basic red chilli sauce (very simple to make if i remember), and the other was a kind of thicker sauce with a bit of texture to it (bit trickier to make).
Anyway will look for them just now, and let you know if i find them.

Chris.

That would be top stuff if you could dig them out 

I use both home made and the tubed stuff but I think you just need to use less in the final curry

Welcome to the forum Birdra, hopefully the days of making naff curry are long gone now 

Did you make one whole batch of curry from the base, if so I doubt there is much you can do?

You never know this may lead to all takeaways having to list every ingredient 

Then again you can see them just putting "spices" rather breaking that down!