Well I cooked two separate curries with the sauce. Mark J's Dhansak and a medium curry from Andy. Having never had a Dhansak before I don't know how to compare it but it was genuinely wonderful. Both curries were spicy hot a bit more so than I am used to but it looked smelled and tasted the part. I would be interested to know if Chipfryer has included this base sauce in his grand experiment.

I have been particularly pleased with how easy it is to make. As I said allready, I did top up as I went with chicken stock made from cubes. I feel I will double up to get more next time for for the freezer.

Now on a separate note, when we get the chance to watch the professionals in open plan kitchens we always witness the flaming touch. If like me you cook on electric this is impossible so. Does anyone think we could take one of those blow torches to it and get a result? Anyway will continue to enjoy the site and the fun of cooking great Indian food thanks to all of you. Cheers Panpot

I took 3 hours of gentle simmering to get the oil up to the surface. I topped up with a couple of chicken stock cubes in hot water. The smell is apparently right according to my wife and it looks the business. I will cook with it tonight so really looking forward to testing it out. Bye the way I chose to use red onions since they have been praised on other areas of the forum. I will report the results in the morning. Panpot

Well done Chipfryer, You have done us all a service by actually having a go and cooking so many to compare with. There is no doubt about it the base sauce is the critical thing so the more we test and share the better. Given that most of us are really busy and probably scared to put in the time and not get it right experimentation is challenging. The fact that you have done so is to be commended. If you have photographs to post that would be just the icing on a great cake. Thanks again Panpot

So I've been away for a while but got sucked into this unlikely base sauce and all the pages of feedback so then just had to have a go.

The pot is on the cooker as I type just passed the pureed stage. I have to admit I did fry the chopped garlic cloves and ginger just for a minute in the onions before plunging my hand held processor in and turning it to thick soup. I have added the tomatoes and spices although have kept the faith and not fried the spices.

Clearly many of you guys have had a result its really exciting if it turns out right given the endless other attempts and varied ingredients that you find exploring the mysteries of the base sauce.

Will feed back my results too, in any event well done for keeping this site at the top of my favourites. Its genuinely good to know that you can go away for a while and the whole thing just keeps rolling along. wonderful all the best Panpot

George

I cooked the base sauce as Andy described then stuck it in the freezer along with his paste and precooked chicken.

I cooked Andy's medium chicken and a Korma and Saag Paneer from the site using his method adding the base sauce cooked chicken and paste.

I am away from home just now so I don't have to hand the recipes I used however my journey with cooking curry is 30 odd years on now and I have to say that this site in all its glory has been just superb.

Like all of us I have limited time to indulge my passion for cooking curry so I have only had a go with a few and more recently like many others I have been caught up in the Andy experience. I have to say that his stuff is excellent but I really cant say how it compares to enough of the other outstanding contributions and recipes you can find here.

On another note this site is also like a drug I cant get enough of it, I can get lost for hours in here so thank you again to one and all who has made and will continue to make it compulsive browsing Panpot

NairB,I don't know the name of the Carry Out however it is in the centre of the village opposite the Post Office. It is the only one in Kilmacolm and appart from an excellent curry menu it does offer full Fish and Chips menu together with Pizza and even Kebabs.

I actually cant wait to get back there myself but it will be about a month from now so anyone from the Glasgow area who could get down there would be a great help to us all.

Bye the way, I entertained some friends on Sunday to three curries using Andy's base together with his paste. I have to say they had the smell and the best taste yet. I am certain that just like the Kilmacolm Chef if I had added the garlic and ginger paste at the  begginning it would have been even better. Actually eating the left overs on Monday night was even better. ;D

Thanks guys I am better at Curry than I am with computers Cheers Panpot

Curry King,

Can you help here I am having real trouble printing out recipes I end up with the whole page and often with content skipped. Can you advise how to specifically just print that which I would want? Id be for ever grateful. Panpot

I totally agree and now that I know you are from the Glasgow area have you cracked a genuinely Bir tasting Pakora recipe and if so can you post it. I am near it with the posts here but something is missing? Cheers Panpot

Hi Jeera, If you get down to Kilmacolm can you ask about the red paste that the chef used right at the beginning. There is an interesting thread on the Methods section "taste and smell"regarding the use of burning Chili.

I assumed the paste was tomato puree or even something resembling Andy's paste but it may well be chili paste. Cheers Panpot