Made this and cooked it on the BBQ Saturday as always spot on but even better on the BBQ.

I always finely grate a medium onion and cook it slowly for 10 minutes before starting my curry always adds something better for me taste and texture wise.

I have been adding Golden Syrup to my Pathia curries lately rather than adding sugar. Doing so I have been making my best Pathia's using this as an alternative ingredient to sugar. I did add a tsp full to a CA Madras the other night and it did taste better than the standard one with sugar in.

Has anyone else used this or honey in their curries?

Might have to try some of the chilli

http://www.spicesofindia.co.uk/acatalog/Gurkha-Fine-Foods.html

I made this last nice and it was a great Madras exactly the same colour and texture as the picture. This took me only about 8-10 mins to cook with raw chicken which was a bonus. All round a good quick simple Madras recipe nice one!

Mr Huda pastes are the best I have tried by far

Yes that makes sence. Cheers mate!

Has anyone ever bought or made this?
I have had a look through google and it seems to be a dark roasted curry powder/masala mad up of 6-10 different spice seeds.
This is one of my favourite curries but I can't find any where that sells it pre made.

If anyone is using this base at the moment try finely grating some onion into the first lot of base in stage 1 along with the garlic.
This seems to add something for me compared to previous efforts

Just thought I would post to say I have made 5 different types of curries with this base and method from A Korma to a Jalfrezi. Spot on every time.
Some more recipe's from Taz would be nice?