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will definitely give this a try....Will let you know how I get on...
the cooking time is also much shorter than my norm 3 hr.
Here is my curry base that I currently use. It is the result of many years of me attempting to replicate BIR curries. I have tried countless other recipes, countless alternative ingredients, countless alternative methods, etc, but, until someone comes up with a major breakthrough (and I feel sure there must be one!), it is the best I can currently accomplish. It makes about 2 litres of curry base, which is sufficient for about 8 single portion curries.Ingredients:600g brown onions25g fresh garlic15g fresh ginger40g tomato paste175g fresh tomato40g carrot40g green capsicum (or red if you prefer)20g coriander stalks/roots1 heaped tsp curry powder (any decent mild or medium one will do)3 heaped tsp spice mix http://www.curry-recipes.co.uk/curry/index.php?topic=3765.msg34202#msg342021 heaped tsp salt125ml vegetable oil (or sunflower or canola oil if you prefer)1600ml waterMethod:Wash and coarsely chop all vegetables, tomatoes and coriander stalks/rootsPlace all ingredients (except the coriander, spice mix and curry powder) in a large saucepanCover the pan and bring to a gentle simmerGently simmer for about 60 minutes (or until all the vegetables are soft)Add curry powder and spice mixSimmer for a further 5 minutesAdd coriander stalks and allow to coolBlend to a soup-like consistency when sufficiently coolUse immediately, store in a fridge (for 3 days max) or freeze in suitable airtight containersNotes:You can use other onions, if you prefer (e.g. red, white, etc), but I haven't found it makes much differenceYou can try frying/caramelising the onions, etc, in oil, before adding the water, but I haven't found it makes much differenceYou can use coriander leaves, if your prefer, but your base may become a little green coloured You can use an alternative spice mix (or any decent curry powder, or individual spices), if you prefer, but the result will undoubtedly be differentThe resultant base should be a pale, creamy, yellow colour and should smell and taste of a pleasant, creamy, mildly spiced onion/vegetable soup, and should not be bitterPlease let me know how you find it if you try it.