Welcome aboard! I'm out in the vale of leven!! So you have company! Loads of great tips here. We're all past the bug stage here! Most of need curry rehab ;D  ;D  ;D

I agree totally on the method Bobby. I would never advocate Pataks as the only method. More of an addative to the curries prepared the way we all know. I think chefs will use things like this for the Kababs for instance as I mentioned earlier and to add a little something to other dishes they are preparing. As we all know it's most often how and when you use something that makes the difference. As for cost if your only using a teaspoonfull at a time in select curries then I think this would be a viable addative.
As a matter of interest I was the Minishant Tandoori, just outside Ayr, a couple of weeks ago. Now this place is definately up market and has won awards for the cooking but to be honest the Karahi I had was not that dissimilar to the ones I produce at home. I noted the heavy use of Corriander through the dishes and certainly a bit of flair on the presentation side but when it comes down to it I don't feel we are that far off the mark with what's on this forum. The point I am trying to make is I think we are basically there. That extra ounce we are looking for I think is just down to the flair of the Chef at the BIR that we prefer. Kind of like why does that beer abroad taste better? We'll because you are abroad really!           

Hi Guys,
Yes Jerry, I have tried Pataks and I still use them, but not as directed on the Jar. I tend to use them just like a masala paste and add around a 1 Tsp full near end of cooking. It lifts the flavour something awsome depending on the dish. My local TA uses the Tandoori paste to marinate lamb in for there Kebab range. I discovered this by chance. Interesting point about puncturing the chilli & removing at the end. Going back to the old bouqet garni thing!! that sounds a winner to me. I am due to make up another batch. Might just try it.   

Are we talking about actual Red onions here or just the colour of the salad? I managed to emulate a lot of our local BIR spiced onions up here in Glasgow area and the secret is IMO a cheap tomatoe sauce that you can buy in the local Chinese supermarkets by the gallon drum. It's actually made in Glasgow too. You just ad mint sauce, chilli powder etc as usual but it does appear bright red. No need for vinegar as the sauce has plenty. That's probably why! 

I have to say I have found the process fairly simple. I think this depends on the base you make though. I always cook until the oil separates from the base then just skim it into a pot after cooling when most of the oil rises to the top. Bases with any sort of cream added such as creamed cocoanut seem to be reluctant to give up the oil. I made UB's base but still manged to get the oil out. When I cook a curry I add plenty of oil to the pan and once done  skim the excess and add to the reclaimed oil pot again. This builds up the flavour of the oil I believe. I believe it makes a difference but it's not the be all and end all. You have to be careful adding oil to currys as I think too much tends to mask the finished flavour if you don't get the majority back out.