No its not my friend. Im still waiting of this. I was excpecting it last sat, thats the whole  point of working there but they didnt have it ready. I am only there 1 more sat so hopefully this weekend could be the one, then Im off with a big smile on my face. The things you gotta do eh.

Not really just bung in what youve got. It dosnt really matter if its 4 onions or 6, or 1 carrot or 3, it all comes out just about the same in the end. My base is just a guideline give and take a bit of everything

With a touch of Phall sauce

The base I used was the one I made up, tinkering with other bases really. Ive posted it under sauces. (vinda looos)

ok Yellow fingers. I think the colour comes from the type of chilli powder I used, it was from the weigh warehouse in nice and spice packets. I seem to get my best results using this chilli.
The recipe I used is as follows;

4 tbls veg oil
1 tsp tomato puree
1 tsp garlic puree
1 tsp chilli powder
1 tsp spice mix
1/2 tsp of salt
about 3 cups curry base sauce.

I didnt make the rice I had some already in the freezer, I just used that. {shahis}

and now dished out

During cooking

200 ml veg oil
1 1/2 pint water
4 - 5 onions
1 carrot
1 green chilli
1/4 green pepper
1/4 red pepper
1/2 stick celery
2 garlic cloves
3 radishes
1 tbl tomato puree
1 tbl garlic puree
1 tsp ginger puree
1/2 tin of plum tomatoes

SPICES

1 tsp coriander
1 tsp turmeric
1 tsp cumin
1/2 tsp garam masalla
1 tsp salt

mix all together ready for the pot


METHOD

Put all oil in pan and fry tom, garlic and ginger purees for 30 secs
add onions and pint water then boil
add carrot, green pepper, radish, celery, garlic, chilli
add rest of water if necessary.
Continue to boil then add tin tomatoes and spices
Simmer for 1 hour.
Allow to cool, take oil of top then blend
put back in pan add the oil which has been taken off
boil for 5 mins then simmer for 20
rest over night then re heat to use or freeze for a later date.

This is an easy to do base which does not require huge amounts.
I have had my best results yet using this base.

Same thing happened to me. I couldnt beleive what I was cooking up when I saw the base transform into something that resembled sewage. However after nearly throwing up and throwing out when tasting it.  I stuck to the routine and proceeded to make a vindaloo with it. End result fantastic. Im now well and truly on my quest for the perfect restaurant curry.

Thanks Bart will try it see how it goes