Hi Woks

I've used this base loads of time using many different curry recipes and each and every one has been top notch ;D Give it a go Woks....You might think the same as us others who have tried it and give it two thumbs up

You can't tell what a curry tastes like from looking at a picture luv and I disagree with your "try other bases" attitude.....I've tried quite a few bases from this and other sites and this is without doubt the best recipe, I have found my holy grail......and they don't sell them at Argos

Having had one of the worst experiences after a take-away this weekend (I'm still sitting on frozen peas as I type LOL) it led me to wonder, since we all think we know what a great curry is, what's the worst you've ever had and how bad were the after-effects?

Everybody has a bad curry story, what's yours? ;D

There are loads of different dosa recipes here

http://food.sify.com/keyword_recipe_search_h.php?lt=7&keywords=dosa

I had a crack at this recipe today ;D I'm not a lover of CTM but I had a "curry wimp" friend round (sorry to any CTM lovers lol ).

A very nice curry ;D I think on the basis of this I'll have to make it more often....I left out the chilli as I used the Boss's base which gives enough heat on its own. It was a little sweet for my tastes but my mate and the hubby loved it ;D

Thanks for the recipe CurryKing I think I've been converted ....I guess maybe you can teach an old dog new tricks after all

LOL! If the mint trick works, lemme know and I'll have a pop at adding toilet roll to my vindaloos

Hi Belan

Thanks for your posts

This recipe looks very similar to the new base sauce posted earlier by the Admin here, although his recipe uses more garlic and states which spices to use, which for me gives a perfect BIR tasting curry. The method is a little different but from what I guess would give more or less the same results

These bases (IMO) are far more likely to be used in BIRs as the businesses are there to make a profit so keeping ingredients to a minimum makes sense to me (some bases I've seen use far too many ingredients IMHO, others just seem to be over-complicating what should be a fairly simple process).

Looking forward to more of your posts ;D

Hi Mike

Yours looks exactly the same as mine, which is a thicker consistency than some other bases I've made (I think I said it before) but I wouldn't advise anyone to water it down further as it seems to lose a fair bit of the depth of the flavour (even though I didn't add all that much liquid ).

@RWR I'm a garlic lover so the garlicky taste suits me fine ;D but I wouldn't say that it was overpowering in any way I haven't managed to knock anyone down with my breath yet lol.

I think that walkers BBQ flavour crisps have a far more damaging effect garlic-wise on the breath.....I can smell when someone's had them from across a crowded street

But isn't that what extra strong mints were created for? ;D

Hi rickking

Passata is tomatoes which have been pureed then sieved....You can find it in any supermarket, either near the pasta/Italian foods or sometimes near the tinned tomatoes or you could make it yourself ;D (sometimes bottled passata can be quite sour or bitter for me and can ruin a good curry)

Hi Cory

I haven't had any bitterness using this recipe luv I've only added the amount of salt that's required in the recipe. I was just saying that adding salt to onions is better for counteracting bitterness than sugar as the salt leeches the natural sugars from the onions and kills off the bitter taste (although if your onions are bitter because they're burnt, there's no saving 'em lol just start over). Sugar is usually used to counter sourness (something to do with the tastebuds lol).

I've made madras, bhunas and dopiazas with this base and they've all been fantastic, - just like 100% bir to me and all using the same recipes that I've used with the other bases, some which gave very good results but just lacked that sweetness for me, this base ticks all the flavour boxes for me

If your onions are bitter it's better to add salt rather than sugar

I've made 3 lots of this base this week and not had any bitterness, the only difference between the three batches was the heat (I made one hot, one medium and one very mild, all excellent