The chef didnt measure it out he just put it in out of the bottle, which I do, I would say about 2 TBSP per portion.

Ye it was quite late on after the last ladle of base. I notice that dominoes are using it now aswell.

Ive used sriracha in bir , I used to get a curry called Nepalese from a TA near me , also in the northwest, I could see the chef cooking it and i asked what the sauce was , he told me sriracha,he also told me to get it from the chinese shops as it is from thailand. I tried to replicate the Nepalese curry by making a jalfrezi and adding sriracha and lemon juice very nice indeed . I also have it on chicken tikka nan with yogurt.

Try looking at shashlik recipies , the veg can be bbq, grilled or roasted, I sometimes marinade onion,tomatoes and peppers with my chicken tikka and roast the lot, then add to my curry. It works for me.

18 ingredients know wonder i cant get it  .Ive seen maggi chilli sauce in my TA ill get some of that and give it a go. I boiled the onions and it tasted very good ,still not 100% maybe 80%.

Thanks SP the pictures look the same, the ingrediants are close to what iam using at the moment,It mentions boiling the onions to make the sauce sweet ill try that.Thanks onions im going there now.

SP the next time  I buy some I will try to get the photo on .It is deep red in colour and the concistency of chinese sweet chilli sauce but tastes nothing like it.Onions its not like salsa that being tomato based I dont think this is.It may well have tamarind in it but there is something else.

Tried to ask but as always unwilling to give recipies away

Yes I live near manchester

The sauce in the TAs and curry houses does have bite and is sweet, but the overall taste is something I have not tasted before, its that good I always end up drinking it from the pot on the way home. Do you have it in london or is it a regional thing ?