Should you ever find yourself in Roquetas de Mar, Almeria, SPain DO NOT touch either of the Indian restaurants in town with a bargepole.  Hansa's is a rip off portions wise and the vegetable curry with my Biryani was like runny gravy - I'm used to real vegetables in a nice sauce - and was miniscule.  Some people say it's OK and I can't speak for the carnivores but I was deeply disappointed.  OH ate at the other restaurant (don't know name) and said he reckoned they cooked with seawater as it was all far too salty, even for an Indian restaurant.

Funny though, lots of excellent Chinese and Wok restaurants!!

I would like to konw this one too.  It's a red coloured onion 'relish' type thing that comes with the poppadoms, along with lime pickle, mango chutney and onion salad.  I once asked how to make it in a restaurant in the town where I used to live in UK because there isn't a curry house within 50 miles of where I now live (and then they are all apalling and should be shut immediately under trade descriptions act). I'd had too much to drink and can't remember if I was even given quantities but the ingredients were

Chopped onions - white (described as 'ordinary')
Tomato Ketchup
Sugar
Tamarind paste
Vinegar
Red food colouring
Leaf coriander, finely chopped

Not necessarily in that order!!!  (I'm useless aren't I?)

I just keep botching together batches if I make a curry in the hope it will turn out right one day.  I just start with onions and ketchup and then taste as I go adding stuff until it tastes about right. Usually I don't bother with the tamarind paste and it doesn't seem to make any difference! Add food colouring so it goes that astonishing shade of pinky-red and leave in fridge for about a day.

If anyone knows a REAL RECIPE I would be eternally grateful, it's my fave chutney.

Ta
EV