OK cooked the base sauce as described and it turns out looking the part although no real smell off it even in the morning. It does taste sweet though which may well make it suitable for CTM and Kormas etc.

I intend to make a vegetable curry with caullieflower, potatoes and peas tonight just to test it and will report back. Unfortunately I had run out of usual Curry powder, TKS brand from UK Asian stores and had to use a small Jar of French brand not unlike typical UK supermarket brands. Probably will effect the smell but as we all know the final cooking is key so will look to improve on end result. Panpot

Tks Jerry, your a star for prompt reply and for the link and the photo. Could you tell me where you got it from? I feel there is mileage in this and will definitely have a go. What type of Gas are you using too? Thanks again, inspired cheers Panpot.

Thanks SnS,I have yet to decide will let you know how it goes. Cheers Panpot

Just back on the site after roughly a year and have found this thread and base sauce. I am at the cooking the onions stage and I am genuinely looking forward to the results.

Can I pick up on the camping gas idea deeper within that Gary has mentioned. I currently use a ceramic hob and to be honest it's not great, however I have often wondered about this camping burner idea myself.

I see Gary got a result with a really cheap one. Are you still using it or have you upgraded to a bigger or more elaborate one? I can get my hands on the type I have seen on TV from an Asian store locally here in France and intend to have a go.

Back in Glasgow where I come from there is a number of places where you can see the chefs using there massive gas rings blasting the tiny individual pans as they cook and often of course the contents catch fire which seems to be part if the process. So I will have a go within the next couple of weeks with the camping stove one way or the other and will report back. If anyone else cares to comment on camping stove experience I will look forward to hearing from you. Cheers Panpot.

Thanks Stew, Nice to know you took the time,I appreciate it and reminds me just how special this community is. I am just about to have a go with another new for me base sauce from the site,fantastic I love it,dont know why I have left it so long.

I have just cooked Sn S's base as per the instructions right at  ;D ;Dthe head of this thread and although I have it looking darker than the photographs it smells the business and I cant wait to have ago with it when friends come round in a fortnight.

I haven't been on the site for a while having just used the tried and trusted recipes from my visits about a year ago so looking forward to getting reacquainted with it all.

Cheers Panpot

Sorry Curry King I didn't think to take the pics however the defrosted leftovers were even better. You have this one bang on thanks again

I made this last week for a dinner party and it was excellent. I decided to zap it with a hand blender before adding the precooked lamb This gave it the consistency I would expect from a Glasgow Bir and it was superb so thanks Curry King, I will be eating defrosted leftovers today,can't wait Cheers Panpot

Thanks too Domi, This was just superb. I soaked the oinion rings in ice water for an hour before draining and frying with the additional salt and the resulting dish was really sweet and one of my best curries yet. Loved it cheers Panpot

Over the weekend I had a go at Dylan's recipe having previously been a great follower of Pete's and have to say that the results were excellent. Since I didn't need to heat the oven I have to say that I preferred it and allthough I only soaked the rice in very hot water for 10 minutes the final dish was much better than I expected and until something better shows up I now think I will be using Dylan.s from now on. Isn't it just superb to have such fantastic choices to make because of this awesome site. Thanks again Panpot