Recipe please.
When I'm visiting my mum in the UK I often have a takeaway from a nearby Indian (maybe Bangladeshi ?) open kitchen. I have watched the chefs preparing the food while I wait.
They just grab a blackened wok from a rack, add a number of spices from a range of jars (no measurements - just a spoonful of this and that) toast the spices, add the base gravy from a tub. The meat, of course, is already part-cooked.
It seems that the base gravy is used in every curry.
I have tried (with varying success) to cook Indian curries from scratch, using ingredients from Zing Street and other sources. Some (most) have been quite okay, but I can't reproduce the precise taste of a British Indian curry.
I'm convinced that the base gravy is the missing link.