I've just been looking for a B.I.R recipe for my neighbour who loves phall's (shudder ) and I've just noticed all the recipe's have been put into strength (i.e madras, vindaloo, phall order) what a brilliant idea.

Thanks to whoever did that.

How come Indian restaurants/takeaways onion is so mild, they don't seem to blow your head off with that awful astringent taste that any other raw onion has, they must do something to it.
I've tried all sorts of varieties and none have the mild sweet flavour of restaurant onions, I've tried spanish onions, white onions, red onions and can't find any that are mild.

Anyone know?

As I know you lot are foodies I'm sure some of you have a recipe for this (hopefully online so you don't have to type it out  )

I've tried a few and done some nice ones but can't remember where I got'em  so if you've got a tried and tested recipe I'd appreciate you passing it on.

Ta very much. 

I've had a dig round and all the recipes seem to say chuck cooked meat into the curry sauce.

If I've got a few hours to spare can I add raw meat into the base sauce and let it cook slowly like that, or does the thickness of the gravy stop the meat from becoming tender, I've always wondered about that, even with stews, I've always thickened at the end but wondered if I could save the gravy and add more meat and veg later or would the thickened sauce somehow not penetrate the food.

Anyone know the answer to this?

Thanks.

How do you spice up a curry near the end of cooking, lets say you either made it for yourself or you cooked it for friends and they all wanted different heat, do you just chuck in some chilli powder to the curry? Fry the chilli powder first to release the flavour then add the curry or add an evil nasty, kick your ass chilli sauce like Marks and spencer 100% pain  (now that is hot!) or just add fresh chilli's?

What method do you prefer?

I gave a mate who eats Phalls (too hot for me) just a touch on the end of a teaspoon and he cried like a baby. 

I use about half a teaspoon in my chillis to liven things up and I normally eat Madras/vindaloo strength depending on the chef who cooks it and that makes me sweat....good stuff. 

Wow, what a forum this is, I've searched in the past for Indian restaurant curry recipes and especially the base sauce/gravy but not found anything decent, the reason for that is where I live in is there are loads of curry houses/takeaways and most are rubbish with one or two reasonable ones but nothing outstanding.

I'm a fairly decent cook so I'm sure I can whip up a better curry than most of the curry houses in my area with all the resources on here....it's just where to start with all the info available.

Tonight I'm starting off with Curry King's Restaurant gravy & vindaloo...the only thing I've left out is 500ml of oil https://curry-recipes.co.uk/curry/index.php/topic,179.0.html .... A pint of oil  ....I'm 16 stone, so I can do without that.

I'll let you know how I get on. 

Thanks to everyone who's contributed to the forum in the past, there's loads for a newbie like me to learn and read through, much appreciated.

err, I always use a lot of smilies in forums so my comments aren't misunderstood....I hope they're not annoying.