Derek,

by all means experiment a little and i too think it essential to "know" your spices (what they taste like, how strong they are and when used).

the thing is if i'm pretty representative of the members then the site is only say 5% short of the BIR taste. it's this last few % where the maximum gained can be achieved.

there is always going to be the "own" element. my taste buds for eg have been brought up on anise but not everyone?s. i suppose what i'm saying is adapt what's already done not a start of scratch approach.

Blimey this is an old thread, just in case anyone who reads this thinks about trying the onion paste don't bother it's muck         

I had a takeaway from a place on Haydn Road, Nottingham
Pretty sure they have changed chef
It wasn't the usual flavour
But something about it reminded me of the onion paste, mentioned in this thread.
I'd made this stuff years ago and wasn't that impressed, but I know it's very easy to cook something not quite right
You know how it is
Cook a curry at home and it's brilliant
Do it a week later and it's just "ok"
So I thought it deserved a second chance

I made a half quantity, of this "M" soapy onion paste
Even though the recipe uses oil, it is effectively boiled

While it was finished and still hot, in the pan, it seemed very ordinary
Absolutely nothing spectacular
But when it went cold, the smell completely changed
It has a very distinctive BIR aroma
I must admit that it still tastes bland, and a little bitter
I wouldn't want a platefull
But I can't wait to add a little to a simple BIR recipe
I have frozen a small carton of the paste and will use it next week end

I shall report back what happens
I would assume that most people have left this old recipe, long behind
But fingers crossed, maybe it will deliver

OK folks. I added this biggest secret paste to a couple of curries. It certainly did no harm or added an unwanted flavour. But it didn't give the special lift I had hoped for. I ended up with two very nice curries, and that everyone enjoyed. It's just me who's dissatisfied

Thanks for that Haldi.

Guess thats another "secret ingredient" kicked into touch.
I made the bunjarra paste a couple of times as per panpots recipe a few years ago. It was a pain to make, and again, added an unusual taste, but not the extra lift I had hoped for either.

Regards

Mick