this is the base sauce tought to me by indian chef.
i have been discussing this with cory as to the correct quantity of onions as the chef just filled his pot to the top with in his words about 12 and a half kilo of onions. seems quite a lot but i have spent some time working this out. i purchase his base sauce all the time and know what it tastes like to compare against side by side of my own. it has taken me some time to lower the quantities so here goes. similar to some already on here but 100% genuine. tastes great just like it should and smells devine.
5 or 6 large mild onions
50g cellery
100g white cabbage
100g carrot (about 1 medium)
50g green or yellow pepper (doesn't matter, seen him use both)
10g curry powder
2g garam masala
1 tsp salt
1t-spoon chopped corriander stalks
about 5 or 6 plum tomatoes. (about 1/2 410g tin)
25g garlic/ginger paste
1 cup of veg oil

method
place onions and veg in stock pot.
fill just below level of veg. bring to boil and simmer for an hour or so. when onions break up is correct. now add tomatoes. add salt whenever you want.
add spices and leave sitting on top while frying garlic/ginger seperately until browned. now pour garlic/ginger and oil over the veg/onion pan but be careful as this sizzles like crazy but fries the spices on top without burning due to water content and the smell is amazing. cook for a further ten mins or so and add corriader stalks and remove and blend. job done. should be soup like consistency. can post pics but don't know how
let me know how you get on

hi i also have the curry secret on my book shelf and seldom comes off. i have found it o.k. as a start and one step closer. but not close enough to the taste that you get from the restaurant. but if anyone uses the curry secret to make their base sause then by adding the correct amount of tomatoes you get that exact smell and taste of plain curry from the take aways. i can't remember exactly how much i put in as i had got mixed up with the ingredients. it was then ruined when i added other ingredients. i.e. more tomatoes. but their was a point when it was bang on. this could easily be redone by adding just enough blended tomatoes ( blending a 400g tin into a jug) to get the correct colour, sell and taste of plain curry then stopping. too much tomatoes will ruin it. this is something i am going to repeat as soon as i use some of the sauces i have stocked up in my freezer. let me know if anyone else plans a new batch of curry secret base sauce.
ronnoc

hi all. just new to this site. have not posted before but just been searching the posts. anyways wanted to point out that like most on here i purchased the curry secret book as well. anyways the 1st time i made it (curry sauce that is) i read it wrong. i ended up putting double the said amount of tomatoes in the base sauce. the taste is exactly that of plain curry you get from a BIR. maybe a little underspiced but i was delighted with it. then i ruined it by following further recipes. i hadn't realised i had done this until recently. i have since been trying other recipes and experimenting. you do get rarther reluctant to try new sauces as they fill up your freezer and are usually no better. but this is bang on the button for anyone looking for plain old standard curry. has anyone else came across this?
ronnoc