Cheers thanks

Don't see anything in here in how to make a Lemon dressing .
Any help there please

What is the average amount of curry base used for say two meals . Does it differ for different types of meal. What is the standard portion size of a base 200/300ml

how much water is used for the Akhni stock anyone

Thanks guys . Had enough time to make Blades tikka {fantastic} , C A base and UBs garlic chili chicken . Had it with plain boiled rice swampys and a chapiti half plain half wholemeal flour. Base 9 Tika 9 rice 8 chapati 8 chilli 9 no futher comment .  ;D

A freind of mine used to deliver butcher meat to Indian resteraunts ,he said they used o use a lot of minced onions or pureed onions in their cooking. This may account for the smooth texture in cooking ,anyone heard of this

thanks for that will brouse a bit and make something tonight

Hi new on here loads of good recipes. Bit of a rookie i am making a base sauce today c/a
was going to make a tikka tonight but dont really have the marinade time . Anyone got a suggestion for a medium hot curriy recipe i could try. Thanks

Thanks for the reply ,bit of a rookie at curries but recently getting better .Will look for a good base and take it from there.

Hi
Got someone in the family who likes hot curries and another who likes a Masala type.
Can a base sauce be made for both . Also i like to cook the Tikka on skewers and then add beside the rice and add sauce as required. Any suggestions would be great thanks.
Also whats the best base to make for most curries