I think your all mad.

Curry Secret. Look at this way nearly every curry gravy recipe that has been posted here on this site is very very similar.

Wake up people there is no one secret ingredient, what the hell would it be?? and how could such a thing be kept so secret.

A secret so secret only hundreds of chefs all over the country know to the exclusion of everyone else.

The secret is there is no secret, I tried out Pete's gravy made a few curries, now they tasted as good as a take-away, the only
difference was and this is the secret, I cooked it, not the local-takeway. It's all in the mind.

Read again the article from the guy in the curry club, he details how the staff worked overnight to make the base sauce, he was there saw it all (at least that is the impression he gives). Unless the staff at this restaraunt were theatrical geniuses and the whole thing was staged (which I doubt very much) then what he saw and documented is exactly how thousands of Indian resteraunts and take-aways make curries every day.

Good luck on your search for the holy grail but I think you will be sadly disappointed.

Hey for all I know maybe there is a secret ingredient, but the only way it would ever be totally secret if it  was so awful and terrible an ingredient that to tell anyone other than someone in the trade would be to destroy the Indian take-aways for ever. Do you still want to know the secret???

well I cooked a curry using this gravy and I must say it's not a patch on Pete's 600ml oil one.

God I can taste carrot, yuk.

Hmmm.

Just thought Id give this one a try, green peppers, carrots, potato, sounds more like a vegetable stew. Hey thats just what it smells
like.

So now I have a large saucepan of thinish yellow liquid.

I changed the recipe by browning the garlic and ginger paste in some of the oil before adding everything else. Also added more water as it looked much to dry and thick.

Still it doesn't smell or look as good as the Gravy posted by Pete, which is about as near to the take-away taste I've got so far.

Infact this one looks like it could never work, maybe that is the missing alchemy.

So my tea tonight (missus is going out so no complaints) will be a prawn vindaloo, think I'll throw in some potato to add a bit of interest.

Fingers crossed.

Thanks for the responses,

I now have a big pot of orange sauce sitting on my stove, and it smells better than my local take-away, more like a good quality
Indian resteraunt.

Several quck questions, during the cooking the oil sort of floated to the top which was good as I wanted to skim it off and store it for
cooking the curries. However after I blitzed it with a hand blender the oil has sort of emulsified into the sauce. Any ideas on how
to cause it to seperate again?

Or should I just portion it off and freeze it in individual portions?

Thanks again.

Just a couple of questions.

1. what is a breakfast spoon?
2. is the amount of ginger half the amout of garlic?