Hi all, I am a new member and a newbie to the world of curry cooking.

First of all I have read through many posts and have to say this is an excellent site.

I have a question regarding the use of onions.

Is it possible to use onion powder instead?  The reason for this strange question is that I am allergic to onions and seem to be ok when it comes to onion powder. I believe the allergy relates to fresh onions but I really don't wish to take the risk!

I want to make a curry tonight but have only just ordered a new processor due to old one packing uin. Can a curry base be made without the liquidising aspect?

Any thoughts on these queries would be most welcome.

i have to say that if u are allergic to onions the you will find it very difficult to cook indian meals the sauce its self has buckets of onions in it and owning a restaurant my self i dont think using onion powder will do the trick. i use onion powder or cebolla molida as they call it here in spain as enhancer not a substitue. ;D