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Have to disagree. I have used his method, then added cumin and coriander and that gets closer, but still not quite there. I'm probably being too fussy though. The earlier poster who mentioned using ghee could have something though. WIll investigate and report back!

I've got the Kris Dhillon book - some great stuff but I still dont think he has the base sauce quite right. Also use thecurrycookbook by David Smith - his is closer, but still missing something. The search continues!

That link is to an oncology clinic! Interesting, but not much help for preparing curries. (did I just put my foot in it?)

I'm still searching for the holy grail of the curry sauce base. Smells right, looks right, but never quite has the depth of a proper indian restaurant curry. All the addings to make them a masala, dhansak, dopiaza, patia etc are quite easy, if you have all the right bits and pieces, but without...