This looks  absoloootely loverrrly.
When ive finished the old bungaloe im gonna cook this baby.
Cheers Stew.

Passatta will give you more flavor i have found in my experiments & therefore give the final dish depth & increased flavor, but experiment with it or you will make your Curries too sweet, this is the tendancy of Passatta if cooked over a long period, especially if you use the Oven method.tendency

Oh, i love it when you mention something being DARK Cory muhahahaaa.

I'm sorry i did not answer your message Tomek but every time i log on, my messages are not showing & when i follow from my email i get an error.
I don't know of a Korma you can make from this dish as i don't eat Korma, I'm sure someone on this site however will point you to a very good Korma recipe.
Tomek you can most definitely make a korma with this base as long as you leave the Chilli powder out in the first stage, you can make any curry with this Base as long as the Chilli powder is left from the first stage.This is the most asked question for this base .

I'm very glad everyone enjoyed it...Curry on !!!!  ;D

Hi Tomek.
your questions/points.

1.You've got the taste right mate, don't forget this is only a base gravy so it only needs to give depth & a Foundation for the final dish, I'm not sure how much you know about cooking curries but you must then add a final dish, you cannot eat the base Gravy on its own, read the whole recipe & you'll see what i mean.If you have any questions PM me, I'm usually quick to answer.

2. I simmer covered.

3.I have said many times that this looks like a big task but its just chopping vegetables, cooking them & then pureeing them, it is really very simple.

Hope this helps.

Someone on this forum,was it Mark J ?
Said that the day after cooking some curry, that the splattered, slightly burnt bits on their Cooker had the smell, things seem to be starting to to point to Method in a big way. ;D

welcome to the forum FrTed  ;D

welcome 

Hiya Serum, welcome.