A scouser based in Milton Keynes here.

New to the site and have to say I am pretty amazed with it.

I am just a home cook and am hoping to learn a lot from what appear to be many experienced, amazing chefs on here.

My own home made curries are a long way of BIR quality yet and hoopefully you guys will help me get closer to the real flavour whilst improving my skils at the same time.

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.