That was a starter Luv, no recipe is set in stone. You simply tweek it to your preferences but it’s certainly the right base.
To you possibly. When I make my curry base gravy I include loads of stuff that other restaurants don’t like star anaise, cassia bark & cardamoms. The worlds your oyster so don’t be a whelk.
No problem I'll make a curry on the weekend out of sweetcorn and some the bark from the tree in my garden, should go well.
Yep all indian restaurants use it as their base, it’s the caramelisation of that that’s gives British restaurant curry’s their slightly sweet rich taste.
Nah mate it's called gravy or as the bengalis called it "graby" They basically have a huge pot, in which they put in a 10k+ bag of peeled onions, add a few spices, tomato puree, coriander and boil it for a while then blitz it with a huge hand blender Recipes vary slightly as some put the odd carrot, bit of cabbage and/or green peppers etc They then precook the meat, or basically boil it with a few spices. And when an order comes in just Adda big scoop of the gravy in and jobs a good un
