Hi ,I am from north west England and in my local TA,s and restaurants they sell a red sauce with poppadoms ,It looks like thin raspbery jelly but tastes nothing like it, It tastes sweet fresh and quite hot I think that it has mint in it but dont know what else Can any body help

Thanks for the welcome aussie mick. I think that we are all learning, and pulling in the same direction, will we ever get to the end 

NO spice in the pot.Can only think you may have burnt the onions at the frying stage, put all veg in at the same time and fry on very low gas. also dont add salt until spice stage.hope this helps

Hi ihave just been looking through some base sauce recipies and noticed that some use cabbage,I recently bought some base sauce from my local takeaway,  me and others finaly thought that it smelt of chicken stock,but at first my wife and i thought that it smelt like swede, has this ever been used. the carrots are already in there, remember carrot & swede mashed on your sunday dinner mmm.just a thought.

Hi, it was either the g&g or mix powder not had time to narrow any further yet but will soon, and let you know.I will    post some recipies soon. Here is a quick one for okra:chef spoon oil, 2 cloves of garlic chopped fry, add 1/2 chopped onion fry, large handful okra chopped in to inch pieces fry,1/2 tsp turmeric, 1/2 tsp mango powder(amchoor) pinch of chilli powder, stir fry for 5 mins done. the wife loves okra and she enjoyed this

I always have naga chicken from my local takeaway which is very good, to me it looks like jalfrezi with spinach ,potato with a little mix veg bhagi and the taste of mr naga.

thanks mate i will find these and use the recipies.its great to speak to people who have the same interests,obsessions as me, cheers curryhell

yes the end result was the same.since speaking to those guys i have cleared out my curry cupboard of all out of date and unsure spices. made a simple base sauce, my own g&g then a jalfrezi sauce and a madras sauce not BIR standard but that smell has gone.I feel that i can now go forwards and not backwards.I dont think that my wife and kids could take any more sniffing. this has been and still is a life long obsession and passion,will i ever get there.if you can help please do.thank you for the welcome curryhell! sometimes thats where im at

can anyone recomend a good solid base sauce recipe for dopiaza jalfrezi etc

Good advice, just checked the base sauce recipies i have made,and the ingredients in the curry,this narrows down to:g&g,oil,mix powder,fresh corriander andsalt.looking at that i would say g&g and my mix powder most probable causes.thanks for the logical thinking