Quote from: livo on December 29, 2014, 07:57 PM
Urad Dal (dahl, daal, dhal) maybe. Also called Black Gram.

Thanks, having looked at some pictures they do look very similar to what I remember.

If anyone should be in the Manchester area could they please take a look.

For the Madras powder I should have said "Hot Madras powder" not extra hot. A wholesaler once told me to use the hot version.

Quote from: Phil [Chaa006] on December 30, 2014, 05:51 PM

Quote from: tommy99 on December 30, 2014, 05:39 PM
Does it come ready sliced?

Sliced, browned and dried.  Try Wing Yip, Croydon, or your nearest Chinese supermarket.
** Phil.

Thanks.

Quote from: MushroomMike on December 30, 2014, 02:08 AM
Please let us know your results T99.

The onions are larger than average and seem less acidic and milder. They remind me of very large pink shallots but round shape. I would be very happy to use them in a very wide variety of cooking.

My thought is that you don't have to cook them out for as long as other onions to get the sweetness come through so are ideal for a quick curry.

However, I used Extra Hot Chilli Powder and Extra Hot Madras Powder in combination for the first-time too and the results were great. It had a BIR taste even without using a base gravy.

I wasn't aiming to recreate any particular curry and just did my own thing:

Very large Pink Curry Onion finely chopped
Tomato puree
1 large chopped tomato
Water
Extra Hot Chilli Powder
Extra Hot Madras Powder
Tumeric
1 Cardamon Pod split open
1 Clove
1 Bay leaf
Frozen Garlic block
Frozen Ginger block
black onions seeds
Fenugreek powder
Cumin seeds

Frozen mixed veg (it costs less than a quid for a 1Kg bag in Asda)
A very small bit of white cabbage
Can of drained chick peas
Some frozen spinach

Total cost probably less than ?1.50 for 4 good sized portions.

Quote from: Naga on December 30, 2014, 09:28 AM
Roscoff Onions, which are ros

Quote from: Phil [Chaa006] on December 29, 2014, 10:27 PM
Buy it from an oriental supermarket for next to nothing.
** Phil.

Does it come ready sliced?

Geetas Premium Mango Chutney is the best I have ever had by a mile but it's not what a BIR would serve.

I had a great Tarka Dal from a BIR take-away and I saw them take a lot of sliced garlic from a container. The container had a label on it for something else.

I could see that none of the bits were stuck together.

How do they do the thinly sliced garlic, do they fry it off before storing it?

Today I bought some 'Pink Curry Onions' from Asda. I had never seen them before. I have started cooking with them tonight. They are large and slice very well. No tears either.

Perhaps they also buy extra hot Madras curry powder and then use turmeric to make it go further?