hi jerry you have to remember that the onions in a bir will have been sitting out in a warm kitchen for quite a while, and may have been blanched for 1 min in hot water or sprinkled with salt to draw out the moisture then drain and washed to get off the salt therefore changing the texture of the onion. the undercover curry book suggests this when making the onion bhajis. the onion salad will have the same treatment with the addition of a little lemon juice/dressing. hope this is worth a try?
regards
gary

hi and welcome to the forum! your chicken naga jolokia looks fab well thats what i would call it. well it does not have any potato, i love a vindaloo very hot and so does my wife, actually doing a chicken tikka and baby mushroom vindaloo tonight and have a vindaloo most nights of the week but the tikka is a treat

whats your recipe for your vindaloo apart from adding 8 chillies from the depths of hell lol! oh and hows base?
kind regards
gary

ps enjoy your stay on the best cury website anywhere in the know universe ;D

hi guys  the oil is  used twice! once to cook 150 bhajis in and once in the base or final curry so it would be much less harmful than the oil in your chipfryer/ deepfat fryer that you cook your chips and heat many times.
regards
gary

hi guys pride veg oil has no cholesteral in it! how good is that? ;D

regards
gary

hi jamie the use of pastes has been discussed before and they are not the small glass jars they do for the likes of us, but the catering sized plastic jars.they are different to the normal 1's so unless you can get hold of them you won't get the same flavour. try an asian shops or a cash n curry, sorry ment carry lol
regards
gary

hi jerry great to see you back mate and sorry to hear you've been having a bad time of it! now for a curry i think lol
anyway
regards
gary

hi guys this is it 3pot method
regards
gary ;D

hi guys for the third time i will bump this up the ratings as i can't find my original post re 3-pot method
regards
gary

hi mark this method is not new on this site the 3 pot method i raised a couple of years ago. the recipes are different but the idea is the same. and yes you are right that these bases or a combination of them can be used to make the faves or basically all of the dishes on the menu. glad to see that it has reappeared though.
btw welcome to the site and great first hand experience post allbeit aussie style and good on you cobber for getting in there.
regards
gary

wait for it axe i'm sure that tomato paste will make an appearance in part2, guessing that garlic and ginger puree will too oh and the rest of the spices and probably some more water, lol
regards
gary