hi guys/gls
this the curry sauce that was extracted from the post by mark j went to a takeaway and spoke to the owner thread

this is the recipe as i can find from the posting when mark j spoke to a take away owner and chef curry sauce

Just been to my friendly takeaway tonight and talked to him at length about the base sauce.

He said start with vegie oil and fry garlic and ginger

Add chilli powder, curry powder, turmeric and salt. I said I use rajah curry powder and he said that would fine in the kind of way that meant basically any curry powder would be fine.

Add onions, carrots, green peppers, celery, fresh coriander and tomato paste, add water.

Simmer for an hour, then liquidise, then cook on high for 10 minutes and low for 5 minutes, job done. He leaves it overnight and said this added to the flavor.
This is a full recipe of base sauce in the quantity that a BIR would make, when I refer to chefs spoons below I am referring to the big spoon they use to make all the curries, I estimate this is approx 2 table spoons, all measurements are round spoons, not level nor heaped
In this 14-16" pan add veg oil up to a depth of 3/4 inch, heat on a high heat

Add 2 chefs spoons each of ginger and garlic puree, he was at great pains to point out to me this should be cooked until brown as Pete has seen before and to make sure I keep stirring it.

When brown add 1.5 chefs spoons each of curry powder and turmeric, add half a level chefs spoon of chilli powder
Stir quickly frying for a short while and then add some water "otherwise it gets too sticky/thick"

Next add the following chopped:
30-35 onions (thats no typo!)
5/6 carrots "or 4 big ones"
3 green peppers
half a bunch of celery
and half a cooks spoon of salt
2 desert spoons of garam masala "be careful not to over do this as it will easily dominate the base if you add too much", this is equivalent to 4 level TSP
fresh coriander and tomato paste

He adds only 1 heaped cooks spoon of tomato paste to the base
Basically he uses the jelly exactly as you found out, he said it takes ages much longer than the base, boil the carcass for hours with turmeric, cinamon, cardamom,bay etc then skim the jelly off when cold.
To show me how much coriander he held up his hand with fore finger to thumb in a circle about the size of a 10p piece,

regards
gary

ps will post blades 10 onion recipe from the same thread as soon as i have time

hi g/gls
he does mention it but does not give the ingredients but i think he sells it on his website i also think it is in the currylinks section and remember that we (cr0 members) get discount on anything we buy from it

hope this helps

gary

hi
you could try the recipe in the curryhouse cookery by bruce edwards in the downloads section. funny you should ask for this recipe as on tuesday night i cooked this and tonite i am eating the leftovers no there wasn't much left but then again when was the last time you wasted an indian takeaway? i used the rajver curry gravy again posted somewhere on this site(idiot being a member for like a gazzilion years still don't know how to post a link to recipes i have posted :)
anyway if you follow the recipe method in this download curryhouse cookery but rather than adding 1 1/4 ladels of sauce use the evaoporation of the first 7oz ladle to intensify the flavour before bubbling to conclusion it is superb and just like in the restaurant the i have had
hope this helps and happy curry cooking

regards
gary

hi currychris
don't worry as i have a knob too. but i still churn oout a bloody good currry. it is all in the cooking of the final curry. cooking of the spices, generous amount of oil reused if you can and not burning  it 
these with the room and the money have the luxury of gas burner and can even flambe the only advantage of these is that the flame is so high if cooks from the outside in and ours just cooks in the centre so we can't just leave it we have to be more vigilant and stir regularly so as to ensure that it does not stick to the bottom of the pan
i do find that using the lid to my wok helps with the speed of cooking to acheiving the same results. finally if you remove the curry from the heat and let it settle and cool slightly the taste is .................well you decide

regards
gary

hi g/gls
here is the new and improved version of my locals curry gravy adapted by me
i truly recommend making this as it only takes 1 hour from start to finish and you will not be sorry ;D
it is suitable for vegetarians and peeps with any allergies to nuts as it doesnot contain any not even coconut. and tastes delicious.and gets better as the week goes on
here goes
RAJVER CURRY GRAVY(REVISITED)
            
   Ingredients

   4 large onions   
   1/2 green pepper   
   3 green chillies   
1(4-6?) carrot
1/2 tin plum tomatoes blended
1/2 tbsp salt
400ml  of veg oil
1/2 bunch fresh coriander
600ml water
2 tbsp tomato puree
1/2 tsp ajowan seeds
In a muslin place 3 black cardamoms,2 bay leaves,4 cloves, 1 2? piece of cinnamon bark(cassia bark preferable) tie up and place in with the vegetables.

CHOP/ SLICE  ALL THE INGREDIENTS and add to pot including muslin of whole spices  add ajowan seeds when pot comes to the boil. Boil for 30 minutes until onions, carrot and pepper are soft remove pot from heat and add

2 TBSP TURMERIC
1TBSP CHILLI POWDER   
1 TBSP GROUND CORIANDER
1 TBSP CUMMIN
1 TBSP GARAM MASALA   

SIMMER FOR ANOTHER 30 MINUTES, remove as much of the oil as you can and the muslin of whole spices THEN BLEND TO A SMOOTH PUREE with 100ml of hot water, pour oil and put the muslin cloth back in pot then add more hot water until you have a soup like consistency. PLACE IN A COOL PLACE READY FOR USE. You can refridgerate for 1week but remove the muslin after 3 days as the aroma will be as intense as you will need or could stand;-)

good luck

regards
gary