Just did a quick Google....

Some chefs pop them in a bucket then peel and chop.(no more goggles for me!!) gonna try this next time peeling/chopping 4 kg of the little buggers

My Bad

Is that top pic showing them being soaked....does that make then easier to peel?
Another great Chewy tip

Damn looks like more crying for me haha 

Looking good,

Those onions look unpeeled and the ends still on them, do you just chuck them in and liquidize them after pressure ?

If so it's gonna save me peeling the little buggers in the future  ;D

Thanks for the recipe, went down a treat

I'm interested in knowing if 'mutton' is best, when I've tried lamb in curries it seems chewy?
Gonna go see my butcher and get some fresh lamb and try, and ask about mutton.

Nice to see these posts though, saw this one yonks ago and used it to make a lamb tikka masala

Cheers

That looks great, gonna try the boil it first method next time on my path to Madras enlightenment

Gonna be doing 700g, on offer at Tesco, being delivered this morning.

Yeah I know what ya mean about all the blurb about pressure cookers, I got mine form America via ebay after always watching the same lady use a pressure cooker.I wanted one you can get a nice family size chicken in and it was cheaper to buy from usa than uk.

I know its big but I use it to adapt the Taz base, and I think an hour in there under pressure traps in the onion flavour giving me loads of base to play with.

Thanks Spook

Hello, I really want to do a beef vindaloo, is it a 15 psi pressure cooker you use chewy?
It's just that my one is 15 psi (Fagor 12 quart, imported the beast from usa ) and I don't want to over do the cooking.
Many thanks Spook 

Yes the M*****k is not as good as it;s parent house 
Will be looking forward to the vindaloo recipe, keep up the good work madrasandy 

Yes couldn't agree more. My local take away 'Indian' in St Michaels's Tenterden, served me with a Madras that was 8 bits of small chicken and carrot juice like sauce. I was hoping for a 'wow' factor but got oh dear me, Wife(very critical) said mine was better :0
I still reminisce about the wonderful curries from Curry Garden (Ashford), and still compare mine to the hay day of Indian cooking in the 80's.
The effort people put into their home curries is great and this forum has been excellent in helping me and probably others in striving for that curry perfection.