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Juls
Thats sorted we'll all come to Australia!

Judging by the replies it was a daft idea any way!

O.K. having gained entry to our local Takeaway?s Kitchen I can give you some hard facts.  Nearly all the dishes I have seen them cook (Normal type curry?s not masala) they start with 2 tbs of veg oil, they then add to this chopped onion, garlic, tomato puree then fry on high heat for 60 secs . Then Pataks curry paste and a small amount of dried crushed leaves.  I have not worked out if these leaves are Bay leaves, methi or curry leaves.  I suppose they must be curry leaves.  They then add a small amount of curry sauce, boil rapidly then add meat other spices depending on dish followed by more sauce.  The different dishes spices are not to different, only the quantities. There curry sauce is almost like water.  Hope to get more info.  Have told them I want to be trained as Indian chef.  I can but hope!

Hi
I have also managed to get inside the kitchen of our local takeaway and one thing that suprised me was that the base sauce was very thin, not at all as I expected.  The methord used was very similar to that which you described exept that the first ingrediant in the pan was a small amount of garlic together with the onion.  I am sure that we all make to much of the base sauce.  The final mix is the most important.  They also added curry paste to the pan.  I will try and blag another visit tonight!  As you said onion Bahji's are pre cooked, heated in the microwave then deep fried.