Thanks everybody, I'll brush them with oil and do them like this.

I bought a packet of this at the weekend.

Has anyone ever used it, and if so, how ?

I am from Newcastle, UK and I have noticed a difference from the currys in different areas.

So I was wondering if anyone has an EXCELLENT North East Basic Curry Sauce Recipe. The currys in Newcastle are about 80% Sauce and 20% vegetables or Chicken etc. You will never find a dry curry in Newcastle, ever. The sauces are AMAZING!!! I live in the USA now and most currys are DRY! and WAY below par compared to Curries Back home.

SO does anyone have a basic curry sauce like the one I am looking for...one that I will feel like I back at home again .....

Even if its not Newcastle, somewhere near.....

Has anyone done a poll yet? if not can you all recommend probably the BEST basic curry Sauce recipe there is, one which is just like one you would get in a take away?!

the madras/vindaloo sauce in the Rupali and Golden Bengali is the best, and the type os sauce I would like to make. Both these restaurants are in the Bigg Market

woweeee

thanks Pete........will make this asap and post the results, many thanks

I've been trying to find the restuarant vindaloo for years ! Most of my recipes are similar to the ones on here..I take it most people "graduated" like me from the Pat Chapman books through to the Khris Dillon books..still searching for "the secret".

My curries are usually very nice, I try small experimentation around Khris Dillon type recipes, mostly adding black pepper, tamarind etc to find the hot and sour taste that I like the best.

If I get close, I'll post it.