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.You have stumbled into the best curry recipe site on the web. Its all here, not only recipes but a wealth of knowledge to back it up. Look forward to hearing more from you soon.. ;D
Welcome to the family. The Madras looks spot on my friend 
I bet it tasted good to. Not too hot I hope 
. nice one.... ;D
welcome to cr0. Look forward to hearing from you soon.. ;D
Welcome to the family my friend. KD`s base sauce is a nice easy one to start you off, many members here have done it with great success. Some have gone on to develop there own style base sauce`s, and having done KD`s and quite a few from here I can say some from here are much better. Give it a go, follow the recipe to the letter, any problems just ask. Good luck........mike. welcome to cr0. Haven`t done KD`s base for ages but the majority of base sauces on here have the consistency of a thinnish soup. Hope this helps you out my friend. Look forward to hearing more from you soon...mike
It is down on my "to do list" {which gets bigger every day}. If we don't try it, all you work will have been for nothing. If Raj can visit you and cook a curry in your home with your kitchen equipment then I would say you have cracked it my friend......mike
To be invited into the kitchen is a big plus, but to actually witness the making of a batch of base sauce with your name on it. Wow . Are the chef`s aware that you are a member of cr0 and what we are about? I think CA was asking if you could try to get them on board? Did you have any joy with this, or do you think it`s best to take it one step at a time? After all they don't have much to gain by helping us. . well done
nice post and pictures. Looks like you are on the right track. Keep up the good work..regards..mike.. ;D
welcome to cr0. I also start my curries by slowly frying some onions, but I then blend them and re-fry them along with ginger/garlic and tomato puree. This I believe gives the sweet `chutney` texture that is similar to a BIR curry. I also believe that a base sauce is made up of cheap ingredients, such as boiled onions and carrots to `bulk` up the finished curry. If you are talking about `Authentic`,rather than BIR curries, there is no need for a base sauce as the curry is left to simmer for maybe up to an hour. This would not be possible in a restaurant. I look forward to hearing from you soon...regards.. mike