Blade: I have made Pete's 600ml oil base with coriander stalks and I used ~20-30 stalks, I would suggest the same or a whole bunch of tesco/asda coriander that currently costs ~99p. I would also guess 500g passatta is about right, if maybe a bit too much, for 10 onions worth of base sauce in this recipe.

Where is this base recipe ? I looked around but can't see it.

Rather than wait until Wednesday   I'm going to use this recipe posted by Curry King as the base is very similar

The Vindaloo:
3 tbsp Veg oil (approx, if you like it oily add more)
1 tsp Garlic & Ginger puree
Half a tbsp Tomato puree
3 or 4 tsp Chili powder
Tsp Curry Powder (mix)
6 Ladles of gravy
Small handful of chopped coriander (include the stalk)
Salt to taste
Pre-cooked chicken or meat

I think I'll add some fresh chillies as well as a tsp of methi and use ketchup intead of puree.

It is less bitter - basically the seeds a sieved out.

My pleasure Mark, here goes............

10 onion base version

vegetable oil to cover large pan upto a height of 3/4 inch
3 tbl Garlic & Ginger paste (I used Laziza brand from an Asian grocer).Use 1.5 tbl if you have separate pastes.
1 tbl curry powder (I used Rajah)
1 tbl Turmeric
1 lvl tsp Chilli powder
10 tennis ball sized onions, chopped
2 celery stick chopped
1 green pepper chopped
2 large carrots chopped
1 tsp Salt
1.5 lvl tsp Garamasala (Natco is very nice)
1 tin tomatoes (450g) - or pasatta
handful of fresh coriander ripped or chopped
2 tbl Knorr 'Touch of Taste' liquid chicken stock concentrate
water

1) Heat oil until hot add the garlic and ginger and fry until brown, keep stirring
2) Add curry powder, turmeric and chilli powder and stir fry. Add some cold water (few tablespoons) when it starts to stick to the bottom of the pan. This frees it up instantly
3) Add the onions, carrots, green peppers and celery
4) add salt and garamasala and mix around
5) add tomatoes then add boiling water to cover the vegetables by an inch
6) once up to the boil, add liquid chicken stock and simmer on lowish flame for 1 hour
7) Liquidise - easiest way is to use a hand blender straight into the pot
Boil hard for 10 mins - the top of the sauce rolls just like the base you may have seen in BIRs
9) cook on low for another 5 mins, leave overnight.

all measures are rounded spoons unless it says lvl

I was concerned about the celery
i was convinced carrot didin't belong in curries

however this base is outstanding !!

I have a heaving pot of unbelievablely wonderful base. I used 'Laziza' garlic/ginger, Rajah curry powder, and Natco spices for the remainder. I added 1 tin of tomatoes (450g) and a handful of fresh corriander.

Overall I used 1/3 of the original recipe from MarkJ (total of 10 spanish onions).

I've been trying to get here for years - I reckon the new factor for me is the celery. This seems to make a huge difference.

Can't wait to try a final dish

MarkJ, I think you are VERY close here. I've been real close but I've never tried celery and peppers in my base. I wonder............

Can you tell me how much celery he put in for this quantity ?