Another one to wet your appetite guys..enjoy...ottis....and the beat goes on

http://www.youtube.com/watch?v=8Dde5jbmoSs

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Never seen it made this way before, looks more like a korma..still looks tasty tho...ottis

https://www.youtube.com/watch?v=vL68dl8ifJs

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Hi guys i came across this video from Juliann's curry 2 go you've probably all seen it, on how to make enough base sauce for a one or two curry's..he said it was just the same as the one he uses in the restaurant...so i compared the two together..In his takeaway base he uses cabbage,carrots peppers..In his one pot base he only uses onions, but still says it taste the exact same..I came up with idea of making his one pot curry base but using it on a larger scale using about 5 pound of onions and some powdered spices the usual suspects..Firstly i boiled the onions to soften them and then added the spices and then i blended them, just the exact same way Julian mentioned in his video..what it produced was a sweet tasting sauce.very oniony but it had depth of flavour, compared the garabi sauce i have made previous which was very bland.. to me it was like using a pot of yellow water but in saying that maybe i was not making it right.anyway..i started of making my curry in usual way with g/g paste etc and some seasoned oil..I then added my pre cooked chicken a recipe from a guy called Papda..i came across him on youtube..Indian guy ..very good..I THINK THAT'S WHAT YOU CALL HIM ...I then used a ladel of base sauce and what i noticed right away how it started to burn  to the pan creating a caramel effect..I started to scape it of back in to my curry..now with the gharbi this never happened because it's water based, so i wondered why..water will never carmalise but onions will..but what people are saying that's the way it's done in takeaways..fair enough,also i noticed in restaurants how they always used high burners to roast the spices sauce etc...i noticed in lot of forums that this is not necessary but i beg to differ so i went about to achieve the same on conventional cooker..first up i made sure i had lots of excess oil on my pan and i used that to advantage by removing some of the oil and pouring some of it on to the open flame similar to a flomby..don't know how you spell that lol anyway i quickly put the pan back on and the flames shot over the top of it for a few seconds..i repeated the process a few times, constantly roasting everything with high flames,,I used more seasoned oil to replace the oil i used.it also helped to loosen the mix The aroma i was getting was incredible..THIS CHEFFY SMELL....It maybe never tasted like my local takeaway but it definitely had that BIR taste i was looking for....so i have to thank Julian for giving me the idea I'm now more than happy..ottis ..and the beat goes on

Hi been browsing this site over the last few months so i just thought i would sign up...Still a bit new to all this so i'm depending on you guys to point me in the right direction regarding the best curry's to try etc...I'm making my first curry tonight using a base sauce from someone on the site called CBM and some of his dishes..I have a few friends coming round so i'm hoping eveything goes to plan..I'll let you know how it goes.....Ottis