I agree with you there.  A good hot, hot curry needs to be made with plenty of fresh chillies and not too much chilli powder.  The chilli powder will mask the flavours within and will also give you bad indigestion.  Other half and I appreciate very hot curries and are  quite particular when ordering from a restaurant or take-away.  I always give explicit instructions and most, I say most of the time we get curries to die for!  Couldn't do without my fix each week.  CQ

Passata is blended and sieved tinned tomatoes, puree is the more concentrated.  I usually use tinned toms in my base and puree in the final dish too.  CQ

Hi Mr Madras,

Well I guess you won't be wasting anymore of your time now that you have found us!  Welcome and enjoy every moment of this wonderful forum.  CQ

Hi Onion,

Welcome to the forum!  Don't take too long to post your recipes and share with us.  CQ

That looks great Haldi!  I freeze it too sometimes, doesn't make any difference.  CQ

Welcome to this great forum!  Don't leave it too long before reporting back after your next attempt.  CQ

Hi Stew,

I think that is a great idea and will give newbies a better starting point.  CQ

Hi Haldi,

I too usually make an 8 onion base, but sometimes I have just thrown in as many onions that I may have to hand.  In general I don't think that I have really found any difference!  CQ

Hi Ringoffire,  Glad you made it to our forum!  Given no time and you will be producing bir dishes the same.  CQ

Hi Greg and welcome.  What are your favourite dishes then?  CQ