Hi Unclefrank
My 1st curry 1958 cooked by my mother in W London then....  always had some apple in it.
There were no BIRs then ,nobody had heard of curry, I can remember all the kids trying it out and running home with hot tongues, but they always returned for more the next week
I know of a few BIRs who add apple puree to the vindaloos giving that mysterious fruity tang

HI All
After years of experimenting I have always returned to this method

5 Onions
1 Apple( flesh only) see notes
2 Whole bulbs of Garlic
1 Capsicum
3 Carrots
3 Green Chillies (deseeded)

All the above are placed in foil with a little oil sealed then baked for 1 hour- ish to soften  break the Garlic into cloves and leave skins on

Next stage

100gms oil
3 inch Ginger root peeled ( see notes)
400 gms Passata
6 Curry leaves
2 Litres Water
1 teaspoon salt

Heat oil add all above baked veg ( garlic will easily be removed from skins and softened  )
Add All above and simmer for 10mins

Last stage

2 Tablespoons Turmeric
1 Tablespoon Paprika
2 Teaspoons Ground Coriander
2 Teaspoons Ground Cumin
2 Teaspoons of spice mix or currypowder

Add the above spices for 5 mins let cool then blend till silky smooth

Notes :I use a quality Parmesan grater for the ginger
The apple adds a little sweetness and fruitiness

You should get 2 Litres of sauce I use 1/2 litre that day fridge 1 and freeze 1 in 1/2 litre screw on lid containers
This is very easy with none of that running to the kitchen every 2 mins I hope some of you try It and let me know your opinions

Why is it that when I am on a curry mission the only spice to jump all over every where is Tumeric, it has caused lots of ear-ache over the years. : Any one else have the same problem?

HI All
I have just read the post on bay leaves and was shocked at the confusion
The "bay leaf "from LAURUS NOBILIS is the edible one known as bay leaf The tree grows in many parts of the world but here in the UK it does not receive the heat and light as tropical climates hence not as aromatic It has many local names
Only trust the Latin names for your own safety As PRUNUS LAUROCERANS is the hedging plant bigger leaves and dark green and shiny
Do not eat as they are very poisonous

Hi All
There is a good debate for baking your veg to retain and not evaporate some important sugar
If you have had a roast Parsnip compared to a boiled one You should notice the difference,this is what some top chefs do ,when I pickle beetroots I bake them first,and what a diference.
If you can get fresh veg ( I mean hours old straight from the plot) you will not need to add sugar as some do
Carrots and tomatoes lose loads of sugar which turns to starch within hours so how long have they been at the supermarkets ?
As with spices quality freh veg are  just as important to get that sort after flavour

Hi All
Beetroot tops are a good source of spinach like greens, Chard is good but a touch bitter all from the same family
What now happens is the use of Leaf beet aka Perpetual spinach ( with the thick white stem ) very good and cheap as its a cut and come again, years ago it was the annual spinach ( what popeye use to eat) The best
There are some Oak leaf lettuces which are great but you will have to grow them The best way as with most veg
Hope this is of some use

I know this is an old post but some interesting facts I learned years ago on this fascinating spice
One of the earliest users was Issac Walton who used it as a bait addition to attract shy fish as read in "the complete angler"
It has also been used as a stimulant  for getting high
I use it when I make lime and chilly pickles as it is a preservative.......
It can add that little extra to Dhaals when frying spices try it

HI All
I bought 1 of these iron (ebay 300627460535) de buyer saute pans years ago it was my best ever curry pans,I have used most types and found this would take a lot of heat,also the long handle helps.
I use it for pastes pickles currys just about everything it is wide and deep
to clean mine I rinse with cold water then return to hob 10mm of water heat high wipe then return heat add a touch of oil then wipe I do not use detergents
I have no connection with the sellers but like to share 1 of my best buys

Hi All
I put up a thread as to storing garlic( worked fine for me) and have been advised of the possible down sides so I have removed it to be safe
Thanks Paul

Hi All
Many years ago pre KD book days I had a mate who was a dustman ( metal bins in those days) he said you can learn a lot from peoples throwaways.We ended up talking curry he told me about loads of carnation milk cans I knew the owner enough to ask him he said" they add a spoonful in the last 5 mins
I have not seen it in any recipes but tried it many times much smoother and touch sweeter.
Worth trying Let me know thr results
Not a state secret just never mentioned
ps NO I do not work for carnation LOL