raygraham was also kind enough to send me some f the Basaar Mix to, i have not managed to use it in a curry yet but i just sprinkled some on some chicken kebabs before putting it on the BBQ, very tasty and spicy.

Taken ages ago on my phone, will try to get some more with a proper camera.

I am just making my way through the video today, but it does make the base sauce look easy and it's got very clear instructions.
I agree as a back to basics everyone should see this video.

Stew

And here is the recipe for you:-

The Curry Sauce.

This is the basis for nearly all Indian restaurant curries and most restaurants will have a huge pot of curry sauce simmering away. It forms the body of all the curry sauces to which is added the additional spices, chilli, meat and vegetables to create the finished dish. Curry sauce is exceptionally easy to make and if you wish you can make up more than you need and either freeze it in portions or keep it refrigerated for up to 5 days.



2lb/900g Large Onions sliced into thick chunks

1 Large tin Chopped tomatoes (400g)

1 Tablespoon Tomato Puree

10 Cloves of garlic, crushed

4" piece of root ginger, skin removed

1 Teaspoon curry powder

1 Teaspoon garam massalla

1 Tablespoon Turmeric

Juice of 1 whole lemon

3 Pints water

1 Teaspoon salt

10 Tablespoons vegetable oil

Bring the water to boil in a large saucepan with the salt. Add the sliced onions ,garlic and ginger into the pan and bring back to the boil. When it has boiled, reduce the heat to allow the contents to simmer, cover and leave for 30 minutes. Meanwhile mix the curry powder, garam massalla, Turmeric with the lemon juice and tomato puree to create a thick paste (add a little water if necessary). Pour the tinned tomatoes into a food processor and puree for 3 minutes to a smooth sauce. Empty into a container and wash and dry the food processor.

When the onions have simmered for 30 minutes drain off the liquid using a sieve into a container for use later. Place the remaining onions, garlic and ginger mixture into a food processor and puree for 2 minutes (You may need to do this in batches depending on the size of the food processor). Wash and dry the pan that the onions were cooked in and put in the oil and bring up to a medium high heat. Once the oil is hot stir fry the thick paste for 1 minute and then add the pureed tomatoes and bring to the boil. Once boiling add the pureed onions and mix the contents well together. Bring back to the boil and then simmer on low for 30 minutes skimming off any froth on the surface every couple of minutes. You can now use the curry sauce immediately or freeze or refrigerate it.

Great post i love an new curry base sauce.
Will try this one next

I hope i dont offend anyone but i have to say microwave curry and those terrible jars of curry style sauce you can buy are the pits and goes against everything i stand for when it comes to curry, they are just horrible and as far away from a takeaway as one can get....my 2 cents worth.

Still i may just try this lidle one

stew

Can you post Bruces, base sauce here so i can copy it then try your method?

Thanks,
Stew

I managed to put a whole tea spoon of horseradish in and brown it off......i thought at the time was garlic puree.....whoooooops ;D

Still was not the missing taste. :

S

Cant you use creamed coconut block instead of coconut milk?

Article here: -

http://www.timesonline.co.uk/article/0,,632-1677094,00.html

Stew