I am sooooo excited by this base recipe, and ck's positive comments, I am going to make it in the next couple of days and try the Madras recipe.

I will try to keep a record and take pictures along the way, I will post the results.
Thank you Gary for sharing it with us.

Cheers Onion 

The money I spend on curry, I would be willing to pay more than 100.
As you say though you would need to guarantee a result that is consistant each time.

You never know a BIR chef may read this and begin to rub hands together and make an offer 

One thought, should we discover the answers we are looking for, what then, KFC secret herbs and spices recipe ;D just kidding

Onion

Quote from: merlin11 on November 16, 2007, 08:12 AM
hi, i made your base sauce and it was a big hit with the family ;D. i had only used tom sauce once before in a recipe but it was only a couple of tb spoons. thank you for the recipe

Hi Merlin

Thanks for trying it, you say tom sauce My recipe says tomato soup, did you use sauce or soup.

Onion

Quote from: bighamx on September 04, 2007, 03:37 PM
hi just made your base and my boys think its great.
ty for posting your base have you any good currys to make with it ,just made a chicken curry was great . bighamx

Hi bighamx

Just like to say thank you for taking the time to make my base, I appreciate it.

I have posted a recipe for King Prawn Madras using my base, here is the link, I think!!
https://curry-recipes.co.uk/curry/index.php?topic=1718.msg15302#msg15302

Onion

As the subject title suggests, I have a question to pose. From Lands End to John O Groats there must be thousands of BIR?s; most producing the taste and smell we are all striving for.

If the ?secret? is secret, where then do all these chefs get their recipes from, they surly are not all related and have the secrets passed down the family. The competition in Birmingham, for example, must be tremendous, no one giving any information to anyone else yet the taste and smell are all very similar.

I have not posted for a while because I am working my way through the index of base recipes; I have made 10 of them to date, all giving quite different but pleasing results, so far, Darths has been the closest to the smell I am familiar with.

So back to my question, where do the chefs go to learn their trade? Any chef who has the recipe for base sauces would not hand it over to another who could potentially open a restaurant in competition next door.

Any thoughts anyone? 

Onion

Quote from: mike travis on May 28, 2007, 09:08 PM
Cooked a simple chicken curry tonight using fried onions and spices with this base sauce and was very happy with the result....cheers Onion..

Hi Mike

Thank you for taking the time and effort to give it a go, I really appreciate it when someone goes to the expense not only in time but money as well to try a new recipe and enjoys the result. The pictures are superb.

Thank you
Onion

Quote from: deeboi on May 10, 2007, 01:22 PM
Hi I've only been a memeber of the site for about 5 days now and I keep seeing a ? in front of ingredients, what exactly does it mean?

For instance I'm going to make a batch of Curry Base by onion.(the member lol)
it says "? pint oil"
What would this mean?

I've also seen it used in other recipes, ie. ?tsp , ?tbsp , ?dessert spoon.
I'd appreciate any help on this to help me understand a little bit more.

cheerz, deeboi.

Hi deeboi

It looks like it cannot recognise half, as in one and a half tsp,tbs,pint etc.

Onion

Quote from: curryfreak on May 07, 2007, 05:49 PM
Joined the site today, by 1pm I had all the ingredients and started to follow your directions,Its now nearly 5.50 pm and the 3 kids and the wife are like smiling beached whales, I am struggling through as its never as nice when you cooked it yourself...

Thanks for sharing, its a great sauce to start from and there's loads left for freezing  ;D

Hi Curry freak

Thank you for taking the time to have a go at my base, I am pleased your family enjoyed it.

Next time you use the frozen sauce you will enjoy it more, I am the same, if I spend a long time cooking I never enjoy it as much, so now I make it one day and use it the next.

Onion

Quote from: Mrmelkor on May 02, 2007, 05:20 AM
Onion i grew up in south afria, i now live in the US, but ive always craved the curry and such from my childhood in south africa. i spend a day making your base curry and i just want to say its wonderfull. its a great base that i can start all sorts of star dishes from. Thank you!

Thank you for your kind words, I am glad you enjoyed it.

Onion

Quote from: haldi on March 30, 2007, 08:03 AM

Quote from: onion on March 28, 2007, 11:16 AM

Hi Onion
I'm having difficulty finding this on the net
Can you point me in theright direction?
Is this a double ring burner?

Hi Haldi

Here is the link http://www.nisbets.co.uk/products/ProductDetail.asp?productCode=L492

Onion