Yes gravy recipe from start to finish and also ask if they put chicken stock or jelly in it please 

He he the chefs in these restraunts are very quick at making there currys.  The gravy thye make is prepared in bulk...its amazing qauntitys they put in.  Feeding for like a whole army of us hungry brits eh    i have tried several times to break down the qauntity of ingredients used into say a managable dish for 4 people, but it still never tatstes the same.  My friend says he can only cook the curry/gravy in bulk(200-300 people) and has problems trying to reduce the qauntitys of spices etc.  Life goes on and i keep trying..ill keep ya updated.

Good idea Mark J.  Between us I am sure that we can foyle the mystery behind the bulk ingredients.  Come on semiskimmed get the recipe and we will unravel it for everyone to use

Have been with my husband 8 and a half years, and during that time, he has been badgering me to find a recipe for these spicy onions he used to get "ooop North" in the Indian Restaurants he frequented on a Saturday night.  I spotted this recipe yesterday and I have made it tonight, and he has confirmed that this is what he has been searching for.  I know this is an old topic, but it's the first thing I have made from this site and I am all giddy lol.  The only difference I made is that I used passata instead of ketchup, as I had no ketchup and had to improvise.

Thanks! x

Forgot to say,

Onion Relish !

I call this Onion Relish when i ask for a
extra tub with our starters :-)