Topic: Halid's Mushroom Bhajee Recipe

[Cory Ander]

(Originally posted by Haldi and moved to this section by CA):

I used the curry base, posted by Stew, here:  http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0

I use canned veg a lot of the time now
That's what a lot of takeaways use (believe it or not)
They precook a load of veg but canned veg are used for spinach, peas and occasionally potatoes. Anyhow

I heated some curry gravy oil
Added a teaspoon of Stews Base (gorgeous aroma here)
then
1 teaspoon tomato puree
1 teaspoon runny ginger garlic puree
1 desertspoon spice mix
1/2 teaspoon chillipowder
1 teaspoon salt
Stirred for a minute and added a little more curry gravy
Cooked for about five minutes adding more curry gravy if it got to dry
Then added 1 small can  mushrooms (drained)
1 teaspoon sugar (because my base was a little bitter)
Some chopped fresh coriander
Cooked on high for five minutes adding water if it was drying out
A touch more coriander
Turned off the gas and let the meal "rest"
And served
Very good result

I have to say that although I was pleased with my home curry, the bought one still had this extra "taste"
What on earth is it?
We are using the same methods and ingredients