Topic: New Curry Base - Some thoughts please

[ChefMike]

I have read many of the recipes , they all insist on Onions being fried.
I have an Indian restaurant in Cyprus ( ex MAnchester)
I believe We were the First restaurant in the UK to offer a Buffet way back in 1987
After 30 minutes or more on a hot buffet, the amount of oil that used to rise to the surface was an embarasment!
 To reduce the oil in the curry , I boil and then blend the Onions! Works very well . Please don't tell all the Indian restaurant wallahs.

PS Any one want to know more tricks and trade secrets? Send me a post .
I will try my best
I am setting up a web site to help make restaurant quality curries easily from scratch in in 15 minutes. Any ideas for favourite recipes apart from the usual MAdras, Vindaloo , korma etc will be welcome
Remember Less is More when cooking Indian food

[CurryCanuck]

I am setting up a web site to help make restaurant quality curries easily from scratch in in 15 minutes. Any ideas for favourite recipes apart from the usual MAdras, Vindaloo , korma etc will be welcome

Look forward to visiting your website when it is up - would like to see a Dhansak and Rogan Gosh recipe .