That's very gracious of you, Andy.  You've set an example that I hope all of us here will try to follow.

Very interesting post, Mark.  I know this sounds off the wall, but maybe they put onion skins in the broth to give it that brown color. 

Very interesting and thoughtful comments, as usual, Andy.  Thanks for all the time and effort you are putting into your posts. 

I made the spice mix last night using the 5 g = 1 tsp conversion.  All I know is that it smells great, and tastes even better!  It tastes the way I always thought Rajah curry powder should taste.

Thanks, all of you, for your help.  I know I go overboard on "exactness" :.   But I want to experience the flavor exactly as the recipe intended.  I'm always amazed at how the recipes use the same spices in similar proportions, and yet they yield entirely different flavors.

-MB

Do you all have scales accurate enough to weigh 5 grams, or do you use a spoon and then count out the appropriate multiples of each spice.  I'm not sure that's clear, but what I mean is, do you use a scale or a spoon to measure? 

BTW, the total seems to be about 235 grams, not 250, but maybe that's the difference between the American and Imperial methods of adding.

Sorry!  It refers to Stew's sauce recipe at the beginning of this thread.  So I guess the question is for Stew, or Bart, or anyone else who's already tried it.  Thanks.   

I'm planning on making this sauce tonight, so now I'm reading the recipe very carefully.  Are your measurements level or rounded or heaping?  Do you discard the potato?  Thanks for your help.

Thanks, Bart.  That's what I'll use then, unless Stew says otherwise.   

Stew, that sounds good!   I like the fact that I usually have all those ingredients on hand.  BTW, what size tin of chopped tomatoes do you use?  Thanks. 

-Mary