Hi folks,  I have two ladles and as you can see by the picture they appear to be different sizes. But they both hold 6 tablespoons (90mls) of liquid. So if I post a recipe that asks for a ladle of sauce/water stock whatever, I may as well just say 6 tbsp..Sounds good to me..  ;D

Thanks for clearing that up guys. 

Hi CA,  I have spent a while talking to my self, talking to myself. If it wasn't for the other pretty boy in the cracked mirror I would have lost the plot ages ago  . Cheers mate 

What is the difference between red onions and common all garden green ones? I once saw a label on a box of red onions in Tesco which said "Ideal for curries" are they hotter or something? Never used them.

                    ;D  ;D  ;D

Hi diesel,  I think the ladle topic is similar to the onion one, what is a standard size. Maybe it might be a good Idea if instead of using the term ladle we convert to tablespoons for clarity. Also instead of saying 6 onions we should weigh them so we all know how much we require.

As for the chicken question, if you are saying you have precooked some chicken and allowed it to go cold and later you are cooking a curry and want to use it, I think the rule of thumb is, as long as the chicken is reheated thoroughly its OK. Say you cooked some chicken, left it till later, then cooked a curry with it but didn't eat it straight away, you shouldn't reheat it again.

    Hope that helps............ ;D

Thanks Onion,  it was a good afternoon in the kitchen and the end result was very good. Prior to freezing I did knock up a pint of chicken stock and added some to get a good consistency without altering the flavour. I cooked a curry the weekend using a recipe from a book I got from the library (50 great Indian curries)and used your base. I always start by frying onions for a least 30Min's. This combined with your base gave me that "chutney" texture I love. I am planning to cook a curry using blended boiled onions instead of fried to see if there is any difference.

    I enjoyed making this base and although it was time consuming is a thumbs up for me. Thanks again........mike  ;D

Dont know if anyone has come across this site? http://www.wikihow.com/Category:Indian-Cuisine maybe worth alook.  ;D

Hi Docpini,    welcome. Nice post. It reminded me of that song "Deck of Cards" where it ends "I know because I was that soldier" Look forward to hearing more from you. If we all work together we WILL reach our goal.  ;D

Hi Lorrydoo,  the base sauce could be as simple as a chicken gravy as you say. The point I was trying to make is that I think the base sauce is just added to make up the amount of finished sauce, its what is done prior to adding it that I think is a key.

I cooked a Chicken Curry tonight using a portion of Onion`s base sauce. Now, Onion`s base sauce is somewhat of a time consumer (no disrespect to Onion) but the end result is more like a curry sauce than a base sauce and it does produce a very nice curry. Stew`s base is less time consuming but I found it to be similar to Onion`s(no disrespect stew) (more curry than base/very nice curry). Darths`s base on the other hand, is simple, uses cheap ingredients,looks more like a broth than a curry and makes a large quantity. This is the sort of thing I imagine a BIR kitchen to use.

I fried some onions for at least 35Min's until they were dark brown (not burnt)then added ginger/garlic and chilli's. After a few Min's added some spices/a little chicken stock,base sauce then chicken/tomatoes. Result, very nice.

I think next curry I do I will boil some onions and blend them, then fry them until brown and see what difference it makes.

It is frustrating.     ;D

By the way that Authentic recipe is here. https://curry-recipes.co.uk/curry/index.php?topic=891.0  ..regards.