I checked out the onion gravy
The phrasing in certain parts is word for word Kris Dhillon.
Because of that I don't think this can be genuine

Quote from: Curry King on April 19, 2005, 07:59 AM
Hasn't Mark J tried it before and said it made little difference??

I tried it, but maybe the base wasn't a good recipe.
I couldn't tell any major difference

Quote from: curryqueen on April 18, 2005, 11:55 PM
Have made a new gravy tonight with the suggestion that no ginger should be used and peeled tomatoes should be used instead of tinned or pasatta, also that garlic should be fresh - I used about eight cloves.? It smells promising, I will let you know the results when I have tried it out.

That's the Blondie one, isn't it?

If you used msg, when would you put it in?
Is it used as a last moment addition, or does it need to go in at the start to work?

Hey!
Do you remember this base from Heidi on in2curry
Blondies simplistic base reminded me of it

From:? HEIDI READMAN-AHMED
Posted: 25/04/2004 01:57:21
? Add Reply

BOIL YOUR ONIONS HALVED WITH YOU SPICE UNTIL THEYRE SOFTENED. BLEND UNTIL SMOOTH IN BLENDER AND THATS YOUR BASIC MASALA. IN YOUR PAN YOU WANT YOUR OIL, GARLIC, TOMATO PUREE ( IF DESIRED ) FRESH ONION ( IF DESIRED ) AND CURRY POWDER TO TASTE. COAT IN THE OIL AND FRY ON A HIGH HEAT FOR AROUND 25 SECONDS THEN ADD YOUR MASALA. THEN ADD YOUR PRE COOKED MEAT AND REDUCE TO THE THICKNESS YOU DESIRE. A DASH OF CORRIANDER, SERVE AND ENJOY !! GHEE IS NOT ONLY WHAT IS USED. IN MOST RESTAURANTS THE GHEE IS RESERVED FOR MAKING THE PILAU RICE AND TO COAT NAN AND DIFFERENT MEATS WHEN IT COMES OUT OF THE TANDOOR. WHEN I REFER TO OIL ABOVE, I MEAN NORMAL VEGETABLE OIL. CURRY POWDER IS IN FACT A CURRY CHEFS GODSEND !! OH AND FINALLY, A CURRY THAT YOU REFER TO AS A REAL TAKE AWAY CURRY IS NOT IN FACT A GENUINE CURRY TO SOME EXTENT AS, IF WE SERVE ASIAN CUSTOMERS YOU WILL FIND THAT THEIR CURRY, THOUGH POSSIBLY OF THE SAME NAME AS YOURS, IS IN FACT A TOTALLY DIFFERENT PRODUCT. ASK AN ASIAN FRIEND TO EXPLAIN THIS TO YOU BETTER.

Quote from: merrybaker on April 12, 2005, 04:39 PM
Maybe Worcestershire sauce is our secret ingredient!
-Mary

It's not.
I've done that one!!

Quote from: John on April 18, 2005, 05:09 PM

Quote from: George on April 18, 2005, 09:32 AM
Do they have a large pot of trhe infamous yellow-ish curry base sauce at your take-away, as well? And is a dollop of that used in nearly all curries, too? How much 'red sauce' is used in each dish, roughly, would you say?

Yes they have the large pot of the yellow-ish curry base at the back of there cooker.
Heres just a breif example of a madras: Heat dry pan on high heat for 30sec then add oil and spices and pre-cooked onions and stir for 30sec, then goes in the chicken and it's all tossed together and stirred then the gravy goes in and about half tbsp of Red sauce and some ground almonds and lemon juice from a bottle, then this will simmer for few minutes and a sprinkle of menthi is stirred in. when it's taken from heat it's poored into a tray and sprinkled with fresh coriander and lid is put on.

That description was so good, you made me feel quite hungry!!

Quote from: ghanna on April 18, 2005, 03:59 PM
In the very near future i am going to meet with a very very good top Indian chef.
Waiting for all your questions.
Any one is welcome.
Thanks
ghanna

If we could just get the curry base right, with "the taste" I would be happy for life!

Quote from: ghanna on April 17, 2005, 08:08 PM
Hi , Pete
I like your pappadom mountain.
They look? wider than the variety that i? buy from the shops
Their colour as well is a little bit browner.
Do you make them yourself.?
Do you like the plain pappadoum or the spicy variety.
I like the black pepper variety.
Thanks
ghanna

Yes I made them.
I got some advice from this site, to cook them flatter.
I do the plain ones mainly.
Everyone seems to like them here
They aren't that big, about 8 inches (20cm) after cooking

Quote from: ghanna link=topic=200.msg1727#msg1727
quote]

Quote from: ghanna on April 18, 2005, 07:35 AM
I wonder what is there in the red sauce.

I was told tandoori masala, kashmri masala and yoghurt

Thanks Blondie
It's all so confusing.
We are doing it just about right.
It's bound to differ a little when you ask different chefs.
So no spices or ginger.
Peeled tomatoes
Chop your garlic and put in salt?
Ok, I'll give it a bash when I make a new base up.
Thanks