Awesome report Naga, thanks for bringing us back on topic. Loveitspicy

Thanks. I might have to make a split batch one day and barely mix one half and give the other a good kneading, just to get to bottom of this

Good info there Garp. And how much mixing /kneading did you do?

H4C emphasised not to

Great looking curries UF and interesting precook technique. Thanks for posting 

Hope you

You say CA has failed with his forum George,  but you also mentioned that you have been a member there under a different name and it seems that you

Awesome looking tandooori chicken there. You

Welcome to the boards Stuart. So much good info on here, it will take you a while to sort thru it all no doubt.

Quote from: livo on January 31, 2019, 06:13 AM

Quote from: Sverige on January 26, 2019, 02:24 PM

I believe bunjarra is a much undervalued component, increasingly omitted by BIRs as it takes too much manual labour to produce it, but when added to the precooks of the veg and meat, it introduces "the taste" into the final dishes.

Let me say however, I do not have a good bunjarra recipe and don't think the Ashoka one which is on this forum is especially close to what I'm seeking. A very long cook which lets the deep savoury spice flavours leach into the oil and onions seems essential, with Asian bay being a key component.

Sverige, I don't know if you've ever tried this, but I have and I've revisited again with a batch today.  Masala Mark's Aussie IR Onion Gravy. It's actually more a paste really.
https://curry-recipes.co.uk/curry/index.php?topic=4923.0  This sounds to be almost exactly what you are describing.  I've used both the method and also these pastes in other cooking along more BIR style as well.  This onion gravy is pretty tasty and could do the trick for you.  I make 1/2 quantity usually.

I've also made a 1/4 quantity of Masala Mark's Tomato Gravy. This too is really quite delicious.

Thanks Livo. I haven

Awesome looking chops Frank, what