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I think the point i am trying to make here is simplicity is the key.
Beside the cooker he had 5 pots of spices, i am assuming

Turmeric
Chili
Cumin
Coriander
Restaurant Masala (a combination of spices specific to their takeaway)

He just took a pinch of each and threw it into the hot oil, then flicked water in.....
Try it at home, it works and helps the taste.

I still don't believe i can release the true flavor of the spices as i am not cooking on gas over a 3 foot blue flame........

S

I took great delight watching the chef cook in a takeaway the other day, it was one of those types where you can see everything.

The simplicity of the process was amazing, the wok had a very small amount of oil added to it and was placed on one of those very large blue hot gas rings, the bottom of the wok sort of sits nicely inside the ring.  The chef then used his finger to throw in, Turmeric, Cumin, Coriander and chili powder, he then flicked a little water into the wok, flames and steam could be seen.

30 seconds later in goes the chicken etc and 1.5 ladles of gravy.
A good shake for 2 to 3 minutes and job done.....so fast, so basic.

The thing i learned from this and tried in my recent curry making was the use of water.
I heated some oil & 1 tablespoon of curry gravy until it was very hot then literally flicked in with my fingers Turmeric, Cumin, Restaurant Masala & Chili Powder, left it for 30 seconds then put in a small amount of water, like 20ml tops.  This really makes a difference and you can let the spices release even more then add your prawns, chicken etc before finally adding more curry gravy and coriander.

Simple , quick and a great result for me.  Pictures to follow.

Stew ;D

Blondie, this one was posted by Pete sometime ago, i use it and its not so bad.

Stew

This recipe is lifted from Pat Chapman
1 1/2 lbs of cookd potatoes (that sounds a lot!!)
4 tablespoons of veg oil
8 tablespoon curry gravy
2 tomatoes chopped
1 teaspoon salt

Spices:-
2 teaspoon garam masala
1 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon mango powder (I doubt that one)

Heat the oil and stir fry the spices for 30 seconds
Add a little water and evaporate it off stirring all the time (2 minutes)
Add the curry gravy and tomatoes and salt and bring to boil
Add the poatoes and simmer till hot

If you can, use the oil from the top of your curry gravy
A teaspoon of garlic/ginger puree added with the curry gravy would improve it too!
Don't worry if you haven't got mango powder it just gives a slightly sour taste to the finished dish.
I don't reckon many restaurants use that
To precook potatoes you can simply boil in water for 15 minutes with a desertspoon of turmeric and a teaspoon of salt or
Heat up 4 tablespoon of oil
Add 2 desertspoon of garlic ginger puree and fry til brown
Add the peeled potatoes and a tablespoon of madras curry powder
Stir to coat the spices over the poatoes
Add enough cold water to 3/4 cover the potatoes and bring to the boil
Simmer with the lid on for 15 minutes checking that it doesn't dry out
When you add the cooked potatoes to the finished curry make sure you get some of the sauce it was cooked in.
It's really tasty!!

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 ;D

epip,

Welcome,

I have tried using red onions before but only because my early curry sauce bases always came out too light in colour.  My skills have moved on since then and i believe with the cost of red onions no takeaway would use such expense products in the curry.....

Stew ;D

Oscar,

Welcome to the forums, we do indeed have some Authentic Indian Restaurant Recipes just follow the link posted above.

Stew ;D

Welcome Waldini,

Enjoy the site and if you have some recipes you are in the right place to share them and there's no doubt you'll get feedback on them here.

Enjoy
Stew

Hi Ashes,

I would say cooking over Gas and on full blast is important, when ever i go into a Curry House where i can see the kitchen my heart sinks when i see the chefs cooking over huge blue hot gas rings and with flames shooting 3 foot-up the sides as i know i can not replicate this at home

Still i do shake the pan vigorously as it looks the part and i turn the electric hob up to max at all times and cook at 100 miles per hour......this does make my other half laugh sometimes....

In a funny sort of way when you see it done proper and then taste the real deal it just makes me want the knowledge even more
Stew