What do you find the best way to blend the base sauce. Would it be by taking small amounts out of the pot, put them in a blender then transfer to another pot or is it best to blend using hand blender in original pot. 

I know that guy selling curries at Durham. He was at Dalton Park selling sauces, he had them all laid out to sample, cold. They looked ok so I gave the Madras a try and just as expected it was just like something you would buy in Asda, nothing hit me to buy any and certainly not at 3.99 a tub.
On the subject of cold curries, anyone like them cold. I like to taste it when its cold, I can taste all the spices better, although I wouldnt eat a meal this way.

Thanks Gary thats just what Im after and I am going to give it a go. I shall let you know how I get on probably next weekend.

Ive just bought a frozen chicken vindaloo in my local indian foodstore and it was the nearest I have ever tasted to a take away curry. They make them in Newcastle, some industrial estate and its in the proper trays and has that smell and taste which you would expect from take aways/restaurants. wow well pleased and still cant quite beleive it. the name is SHAHIS. They do many other curries aswell but I havnt got round to them all yet.

Does anyone else think that anything to do with this name is very overated. Their sauces and meals are disgusting.

Quote from: Nessa on March 09, 2005, 11:16 AM

Quote from: joe2 on March 06, 2005, 07:31 PM
Re:Pataks pastes. Ive watched the restaurant vans load at the Indian Cash n Carry near me, they nearly always have some big jars of Pataks pastes. eg. Kashmiri Masala, Balti paste.  Pataks pastes are legendary and would enhance most currys Im sure.
But as said above, beware the jars of Pataks ready made sauces - they really are disgusting, I read a poll on the net, of ready made sauces and out about 6 sauces, - every taster placed Pataks at the bottom of the list.

Even worse are the Pataks frozen curry meals - absolutely disgusting in every way!  I know their sauces are rank too so I'm wary of anything bearing the Pataks label, however it seems their balti paste must be ok judging by how often it's name crops up.  It seems I must grit my teeth and buy some of this stuff!

Great posts again Pete - the curry sauce seems very simple so I'll give it a try soon.

I forgot to mention is their anywhere on this site where I can do a base sauce without doing a full pan, something as a sample. Every base sauce recipe appears to use so many onions and oil that if I make a mistake it would be a complete waste. What Im saying is how can I make up a smaller version to sample the taste first, then proceed to the more normal size bases. 

Thanks Haldi. Actually the more Ive been looking araound this site, the more I want to make my own. After having read about the base sauces and how you can acheive some success I might just be able to conjour something up. Looking at some of the members photos of their dishes proves that you can get very close if not exactl to restaurant style.

Thanks George much appreciated I might order some. I have tried numerous recipes but they never turn out like what you get from takeaways or restaurants and theres nothing worse than when youve been looking forward to cooking your own curry and then waiting in anticipation for that first taster,  only to discover its turned out awfull, I think I would waste more money keep trying, it also gets me in a very bad mood for the rest of the night.

Anybody know anywhere I can order some good restaurant style curries from. Mainly vindaloo and madras sauces. I live in Peterlee England and there are no good Indian Takeaways or restaurants in my area.

Thanks