ok use 3 onions ( tennis ball size ) and chop finely, when in the bowl squirt tomato ketchup to cover them ( i would say 8 tablespoons ) i dont use scales or measurements as i could make them with my eyes shut , then i would say 1 to 2 teaspoons of Mint sauce and 1 - 1.5 tablespoons of mango chutney , also add a dash of red food colouring , add 1 - 2 teaspoons of hot or mild chilli powder , hope that helps, check the photo i have of them, they are well nice !!!

Off topic posts moved to here:  https://curry-recipes.co.uk/curry/index.php?topic=4189.msg37982#msg37982 by CA

i have been eating curries for 20 yrs, i stay in Glasgow , Scotland , and the curry taste and flavour depends on which place you eat out at, but the taste of curries in and around the city centre has remained the same, not much has changed.

The ( Fact ) ? did you not read the part when i said you were VERY easy to wind up lol

Its NOT evident, you take curry WAY too seriously, if you are that bothered why not just get yourself a job in your local BIR as its taken you a hell of a long time to master curries and even now you are still searching for that ( MISSING ) something lol

LOL

CA

U r very easy to wind up

Take a chill pill

Dont take yourself that seriously....

why is that astounding? the recipes are really easy to follow, its not rocket science !

yeah i have tried all the bases on here, took me a while but i got there in the end, i would defo go for the sns base 2008 if you like a madras

Defo use the 2008 base , thats the best base on here, makes a wicked madras !!!

Tell you what, that looks the business Jerry, sorry to ask this but what is Bunjarra lol? i am new to this and if you dont mind me asking where are you from as your take on curry sauce might be different from mines? also how do you rate the sauce you made on a 1/10 scale , 1 being poor and 10 being amazing

Looks fantastic

Garry