I do get about 5-6 onions which i have to throw away but that's it, made JB's base with the last batch and had no trouble with taste.
Going to Warley Wines tonight to pick up some stuff for orders i have, red peepers and green peppers are around 15p-20p cheaper per kilo, fresh coriander is 2 bunches for 1 GBP but i just finely chop it and it goes a long way.
Trying to find this "Fish Masala Powder" that they use in this Prawn dish https://www.youtube.com/watch?v=oOXWQILTHic&list=UUcdB4rUHHTViRkO07dofbhA

Not too sure if it's just a masala powder for coating the fish or whether it actually contains real fish made into a powder

I get 10kg onions for 99p at Warley Wines Wednesbury, haven't had any problems so far, i did use Sandhars in Dudley for a few years but Warley Wines are a lot cheaper and it's not far from where i live.

Thank you 976bar just what i have after.

I would be very much interested in the recipe 976bar.

When i make Chicken 65 for customers i make about 16 servings in one go i then make an onion dish that i serve with the Chicken 65, adding 1 tsp Panch Phoran when frying onions. It goes a very long way when adding some extra flavour. Also i have used 0.5 tsp when making Bombay Aloo for 4 servings.
I only use a small amount because it can become "too much" overpowering the rest of the ingredients.

In this thread i didn't fry the onions but after a couple of years making said dish and ordering from T/A's and restaurants nearly all were served with fried onions, green pepper and sometimes tomatoes with a hint of Panch Phoran. Asked in the Alok restaurant in Great Bridge Tipton what they use, spice wise, in their Bombay Aloo/Bombay Potatoes and the waiter went into kitchen, stood by the door and said "Bengali spice", one of the chef's looked out of the little window in the door and made a point of saying small amounts only.

https://curry-recipes.co.uk/curry/index.php/topic,7966.0.html

Hi Mike i have ordered these from a sweet shop in Dudley http://www.yell.com/biz/danyal-sweet-centre-dudley-2812979/


Found these
http://www.youtube.com/watch?v=a6yKnA7tIKY

http://kfoods.com/lahori_katlama_rid10677

The ones i have had look like this but a little darker in colour and have a keema filling http://www.indiana.edu/~ctild/gallery/Food-and-Beverages/Uzbek-Cuisine/Samsas/qatlama

Once cooled i have a make-shift ramp then i store in my darts room. Planning on making a little square build for storing Tandoor in all being insulated then having the top of the build with a double flap door and a double door opening at the front for easy access, hopefully that is.

Well i finally got it working.

Made this yesterday and i quite liked it, reminded me of an Achari from The Fiery Holes
http://www.tripadvisor.co.uk/Restaurant_Review-g1082593-d6403980-Reviews-Fiery_Holes_Grill-Bilston_West_Midlands_England.html

I really enjoyed it Garp a very well flavoured dish, will be making again. My dish was a red colour but for some reason doesn't come across on the picture. I used Dip's recipe for the Chicken Tikka.

There's also this as well http://ramkicooks.wordpress.com/

Think these recipes have been posted on here before but still worth a try.