The one thing I did different to you Darthphall is I used swartz mild curry powder.  I have family who really cannot stomach even slightly hot curries.  Oh, yes. the next time you cook this base, could you please weigh your 15 onions as to give a better idea of amount to use......Thanks for posting the picture

I am will to send picture via phone or e-mail if somebody gives me number or address.  You can PM me if you like.....or whatever......

Darthphall,

Sorry, I cannot as I don't have a link from phone to the computer although I do have a camera-phone.  I can say though that it look very much like yours from what I can see.  It is now in the cooling phase......

I have just made a batch of the Madras version my-self.  Have just liquidized and now cooking for a further 10 minutes.  Smells very nice and tastes nice too......Oh yes, I have halved all of the ingredients....

If anybody has any recipee for a 'left-over turkey' curry I would be very thankful if you could post it.  I have seen a recipee for pakoras which suggest using turkey left-overs as an option........I can post that if need but I have already seen a recipee for pakoras on this site somewhere.  Thanks.

I am sorry if this has been explained but what Curry Powder do you use Darthphall?  Also, are the fenugreek leaves ground or as they are ie unground leaves?  Thanks.....

In the 'Holy Grail' recipe the Spice Mix contains dried fenugreek.  I suppose they mean the leaves.  Am I correct?  I will try this recipe out this week.  Thanks....

Hi Pete...

Hope this isn't a stupid question but when you mention dried fenugreek I suppose you mean the leaves as opposed to seeds in onther words....Methi?

How about another section in addition to Chinese for Thai Curries?  I have a few dishes I could add......

As I said, there weren't any measures or methods.....only ingredients.....I have the paper he wrote on here....and I will quote verbatim:  Coconut butter, Green peppers, Mixed spicy powder (whatever that is), lots of onions, Garlic, Ginger, Corriander, Dry Corriander, Methi Leaf, Cinnamon. 

Not a great deal of use I know, but my this guy I know will ask another one of them next week and I'll try to get more info.  Interesting to hear of the Coconut butter.  Could that be somehow implemented into the Dhillon base?