Could be the spices with a little water so it can be fried easily to release flavour!

Keep spying and let us know.

Welcome aboard fourmations,

We are a friendly bunch here and look forward to getting your feedback after you've tried a few recipes out.
Good luck its a long road with this type of cooking.....

Stew

Morning All,

I tried making a new batch of curry sauce last night off this site and have had great success.? Probaby the best to date with the most accurate look, feel and final curry taste.

Ok so here is the full post to the Curry Sauce
https://curry-recipes.co.uk/curry/index.php?topic=279.0

I did however modify the base a little as i did not have all the ingredients to hand, here goes: -

6 Onions
Half a red pepper
Quarter of a bottle of Oil
1 Table Spoon - Garlic Puree (From a Jar)
1 Table Spoon - Ginger Puree (From a jar)
1.5 Table Spoons - Restaurant Curry Powder Mix
1 Table Spoon - Turmeric
1 Tea Spoon - Chili Powder
1 Tea Spoon - Salt
1 Tea Spoon Sharwoods Curry Powder, Hot Madras 113g (i used this instead of Garam Masala)
1 Plum Tomato
Tomato Paste ( big squeeze from a tube)
Water to cover upto level of onions

I made it in the same way: -

Heat oil
Add Garlic / Ginger Puree fry until brown (make sure its brown)
Add Restaurant Curry Powder Mix, Turmeric and Chilli Powder? and fry for 30 / 40 seconds, add a glug of water after so it does not stick to bottom.
Add all chopped up onions, pepper, salt, Sharwoods Curry Powder then add water upto level of onions and boil for 1.5 hours over a low flame, simmer etc then liquidize then simmer again for a further half hour so it goes dark.

The Restaurant Curry Powder Mix is as follows but taken from one of Pete's post but i used Sharwoods Curry Powder, Hot Madras 113g from Sainsburys instead of the Rajah mild madras curry powder: -

1 teaspoon paprika
3/4 teaspoon turmeric
1/4 teaspoon salt (yes, definitely salt!)
1/4 teaspoon chili
1/4 teaspoon cummin
1/3 teaspoon coriander
1/3 teaspoon rajah mild madras curry powder Sharwoods Curry Powder, Hot Madras 113g from Sainsburys

For the curry as always i just heat oil, add ginger garlic puree, then 1 teaspoon of Restaurant Curry Powder Mix to oil, then a bit of base over a high heat and reduce down, then add Diced Onions fry for a minute or 2, then meat/prawns, wait 1 minute, then 2 ladles of base, loads of coriander stalks and chopped coriander bit of salt.

Best Madras to date.

I would urge all of you to take a recipe try it, modify it and learn......then report back, its great fun

Stew

I swear i have made that curry sauce before, i remember using red onions. ? That is definalty ripped from somewhere else. 

As to the rest of the stuff the Onion Paste is interesting and worth a go in my opinion.
Here is a copy and past of the lot for info: -

Introduction

We are eternally grateful to one of our customers (who wishes to remain anonymous - thanks again "M") for allowing us to publish his personal "Holy Grail".

We have frequently been asked how to replicate the taste of British "Restaurant Curries" - very different from classic? Indian dishes! There are many forums and links to sites that have their own opinions about this topic and believe me, we have tried most of them and found them to be lacking. Except for M's recipes below. The recipe below is the result of 22 years of trial and error and in our opinion is the truest, most accurate representation of the Great? British Curry - and it WORKS! It is, simply the best.

So, if you want to recreate your local Indian Madras, Korma, Bhuna,Dupiaza, Pasanda or Vindaloo in your own kitchen - here's how.


(Tip: Read ALL of these pages first so that you understand the principle ? then pick a curry and ensure you?ve got all the things you need before starting).


Basic Curry Sauce (with the secret ingredient)

4 large RED onions, coarsely chopped ? yes red onions!
2oz unpeeled fresh ginger, chopped
3oz peeled fresh garlic, coarsely chopped
6tbs vegetable oil
1tsp heaped salt
? tsp sugar
240g tin of chopped tomatoes
1tsp turmeric
1/2 tsp cinnamon powder (important!!!!)
1tsp paprika
1tbs tomato puree
1tsp tomato ketchup

1.? Fry onion in 1tbs of oil for 10 mins on a low heat until soft (not browned)
2.? Put in the garlic, ginger and salt then add enough water to just cover the top of all ingredients.
3.? Bring everything to boil then turn down to a simmer for 30 mins (no lid)
4.? While this is simmering, place remaining 5tbs of oil, tomatoes, puree, ketchup and spices into another saucepan ? boil then simmer for 10 mins on low heat.

Separately blend both of the above VERY FINELY and combine, then simmer for another 15 minutes to ensure cooked and well mixed.? The blending is vital to the flavour/correct texture.? ? ?Add water if it ever gets too dry during this phase.? The end result should should be about 1600ml of gravy ? if it?s not, add water to this volume now.


The Secret Onion Paste? (biggest secret!)

2 lge white onions, chopped finely
4 cloves garlic
3tbs vegetable oil
Pinch of cumin
Pinch of cinnamon

Place raw onion and garlic into blender.? Add enough water to come about halfway up the side of the blender and blend until WELL smoothed.

Heat the oil in a pan on a high heat, adding the mixture (it will spit!!!)

Reduce this down until it gets drier then add the spices and continue frying until it turns into what looks a bit like bread dough.? This may take some time but is worth it for the final taste!? Be careful not to burn this as it will be ruined.? Taste the finished product ? tastes almost ?soapy? ? remind you of anything familiar?


Special Spice Mix (not that special)

Equal amounts of cumin powder, coriander powder, garam masala and dried fenugreek.? If unsure which brand to buy, try NATCO ? especially their garam masala which is superb.? I mix up a few tablespoons of each at a time and keep in a Tupperware tub, etc!


The above are a MUST for all recipes and corners cannot be cut in any way. The above recipes could be doubled up for ease and stored in the freezer in pre-measured amounts.
?

How to make a basic ?Medium Curry?

800ml of basic curry sauce (should be around half the basic sauce recipe!? ? this is enough for? 4 people?s main meal)

5tbs Vegetable Oil
1 level tsp of salt
1tsp of ground coriander? ? ? ?
1tsp of ground cumin? ? ?
(This is the special spice mix but listed individually!!!)
1tsp of garam masala? ? ? ?
1tsp dried fenugreek leaves? ? ? ?
? tsp of chilli powder
fresh coriander leaves

Add oil and heat.? Add basic sauce (along with fresh chicken/other meats if using them) and simmer on high heat for 2-3 mins.
Add all of the spices and salt and continue for 5 mins or sauce separates from the oil.? Add the prawns (if your cooking a prawn curry!) and simmer for a further 7 minutes ? add any water if you feel it?s getting too dry.

Although the curry is now cooked, further frying is now required and this must be done in individual portions.?

At this stage (if you?ve doubled up the quantities) you can measure out lots of bags of 200ml/400ml at a time and freeze them for a quick curry whenever you need.?

You can now take out a bag from your freezer along with a couple of frozen chicken breasts in the morning and be eating within 20 mins when you get home.?

400ml of this basic curry sauce will be enough for 2 main dishes, therefore one entire recipe should be enough for 8 main dishes and so on.

The basic principle for a quick and easy curry (as fast as a restaurant!) is as follows:

1.? Add some oil to your ?individual curry? pan.?
2.? ***NOW REFER TO THE CURRY STYLE REQUIRED AND OBEY INSTRUCTIONS***?
3.? Then add the required amount of sauce and meat/cooked vegetables for one portion (only 200ml of sauce as it?s got to be an? ? ? ? individual portion for authenticity)
4.? Heat everything up and then add 1 tbs of the onion paste in the final minute
5.? Taste, if necessary add more of the ?special spice mix? - more fresh coriander for garnish

Voila?your individual curry!!!


From this method, you can have people round for a curry and given them all differing ones according to their personal tastes.

THE CURRY STYLES

For all of the types below, I recommend having the ingredients to hand as you?ll have to work quickly ? no time to start raking around your cupboards for stuff once you?ve started!!!!

Dupiaza

Whilst you are preparing the basic curry recipe, prepare the following

1tbs of vegetable oil
1tsp of Cumin seeds
2 large onions, sliced into rings
4 green or red chillies, halved lengthways

Heat the oil and add cumin seeds.? 5 seconds later add onions and chillies and reduce heat.? Fry until onions are soft and slightly charred.

Add to basic sauce, check seasoning, serve


Bhuna

Same as dupiaza but replace 1 of the onions with a chopped green pepper! (easy innit?)


Jalfrezi

1 tbs of vegetable oil
1 tsp of cumin seeds
1 large green pepper, chopped into chunks
4 green or red chillies

Korma

5 mins from end, add 1 tbs of ground almonds and 3 tbs of single cream.? (It?s that easy!)

Pasanda

Cook the basic korma and add 1? of a standard coconut block, ? tsp sugar and ? tsp turmeric 5 minutes before the end.

Madras

Replace ? tsp chilli with 1 tsp of chilli.? Add some lemon juice if you want. (how easy was that!?)

Masala

Add 4 tbs of Heinz tomato soup (& red food colouring) 5 minutes before end.? Serve with single cream on top.? (I guess the tomato soup fully justifies the ?7.50 price in a restaurant!)

Vindaloo

Replace ? tsp chilli with 2 tsp chilli and add 1 tsp of malt vinegar 5 minutes before end.

Pilau Rice? ?

Fill and switch on your kettle
Whilst this is happening heat up a little oil in a pan that comes with a tight fitting lid
Allow 3oz of BASMATI rice per person (weigh it!!! And it must be basmati ? nothing else works! You can also be boring and soak the rice in water first but I never bother)
Salt to taste
2 green cardamom pods (split open slightly) per rice serving
1 whole clove per serving

When the oil is warm, add the raw rice and spices together
Mix well, ensuring the rice gets coated in the oil ? don?t worry if it starts to turn white
Turn down the heat to minimum
Quickly pour the boiled water into a measuring jug
(allow double the fl oz of water to the rice weight)? ie for 4 portions: 12 oz of rice and 24 fl oz of boiled water.
Stir everything around to stop any sticking and place the lid on securely
Cook for 12 minutes on the lowest heat setting
After 12 minutes take from heat and leave for another 12 minutes (do not remove the lid ? the steam will continue to cook the rice!!!)

Later take the lid off and you can add a drop or two of food colouring for that restaurant effect ( I use a drop of red at one end of the pot and a drop of green at the other ? leave for a while and then mix through the white rice for a realistic effect)

I would normally make the rice first and, while it is resting, knock up the curry sauce.? The rice stays hot like this for a couple of hours if you don?t keep removing the lid and let the steam escape!)

This recipe will give impressive results if you measure/time things accurately.?
A piece of cake?.


(For plain boiled rice, omit the spices and food colouring).

Here is the curry sauce from the curry experts software you can download in this forum: -

Really just looking for comments before i try this as its got chicken stock in!

Curry Sauce
2lb/900g Large Onions sliced into thick chunks
1 Large tin Chopped tomatoes (400g)
1 Tablespoon Tomato Puree
10 Cloves of garlic, crushed
4 inch piece of root ginger, skin removed</ingredient>
1 Teaspoon curry powder
1 Teaspoon garam massalla
1 Tablespoon Turmeric
Juice of 1 whole lemon
3 Pints chicken stock
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

I agree Pete its a big slap on the back for everyone. 
Here is a menu i found on the internet just so everyone knows what else we can try to get hold of.

Hmm, maybe one day we will be publishing a book.....

S

Are you on their payroll

How much they paying you to get us excited then

QuoteIt contains methods, spice mixes and ingredients that I have seen rarely if at all, on this web site or anywhere else.

Only joking we look forward to your report!

S

Just checking out the website and the menus etc, this looks like the most genuine to date.
I am going to drop these guys an email and tell them about this site see if we can get some more info.

#S

I am also up for this one, its a proper curry house here is the link

http://www.kushibalti.co.uk/index.html

also address as follows:
Kushi Balti House, 558 Moseley Road, Moseley, Birmingham, West Midlands.  B12 9AD    Tel: 0121 449 7678 / 07976 831 302

Whose gunna give them a call or who lives in birmingham and can pop in for a test curry.

S

Guys,

I think you must be correct it must be oil.  Also doing a search i found this thread submitted by Peter in relation to a Restaurant Spice Mix, the mix is below

https://curry-recipes.co.uk/curry/index.php?topic=302.0

There is a pic on the thread and i am sure this is what went into the oil first along with some chilli powder, i.e. two red powders; here is the mix for info, makes a tablespoon

1 teaspoon paprika
3/4 teaspoon turmeric
1/4 teaspoon salt (yes, definitely salt!)
1/4 teaspoon chilli
1/4 teaspoon cummin
1/3 teaspoon coriander
1/3 teaspoon rajah mild madras curry powder

Stew