sounds to me like you are making a one pot curry with you only using 2 onions,i cant say exactly but i would use quite a lot maybe half a mug cup full,as you probably know the oil carries the flavour through the curry so i use what looks like an excessive amount,i have my curry quite dry so once the oil rises to the top of the curry i can pour some off or try to leave it behind by tilting the spoon on the inside of the pan when it comes to serving.

I took quick look at the ingredients in worster and hendersons sauce,there are a lot of similarities in the ingredients,except hendersons does not have anchovies so would be suitable for vegetarians,i was wondering if it tastes similar,i read that when marco pierre white first tried it he drank the whole bottle,i doubt he would do that with worcestershire sauce.

hello and welcome karahi master,your mums spice mix sounds interesting,any chance you could find out what it is please.

imran,i have had several different brands off ebay that were supposed to be the spice mixes that are used in indian restaurants for specific dishes,they were all bland,one of them i am pretty sure was just madras curry powder for the madras,i was once lucky enough to get hold of a couple of chefs spoons of mixed powder from a TA( even at the good price i paid he said this time only) i put half in the base and the rest to make 3 dishes,they were the best dishes i have ever made and the rest of the dishes i made with the base were very very good also,but he also rubbed a brown paste into the mix and told me to keep rubbing it in myself until it is dry,i think that is the ingredient we are missing,i dont think i am going to get that in a ?2 bag of spice mix,apart from that time the best results i have had is when using mixed powder recipes from this forum.

imran the chef,what the hell does aloo's post have to do with what you posted to him,he can already make a curry why are you asking him to take a step in the wrong direction,i have used that all purpose spice mix you mention and never again,i suppose they sell it in the shop you mention in your very first post.

I think its a good idea marbro8,except for the bit were you say you discard the onions when most restaurants pre cook the onions for a main dish anyway,i do the same so next time i will not throw the water out i will use it to thin my base,thanks for the idea.

@madrasandy......I had a off day and i wish i had never posted that,but its to late now,others expressed their opinions so much better than you,i can see how i may of upset some people and i apologise for that,but you had to take it to a different level with your nasty comments,i wish i had not mentioned my uncle,i can see how it looks now,but he is a member and does not think its shite like you say and i am not a troll thanks. 

It seems to me you hate that site madrasandy,so why post there and not here,very strange indeed.

You may get a quicker response if you ask a question and send a photo off a yorkshire pudding,its not the best place for the bir enthusiast i think they have give up on this place.

They are a bunch of delia smiths rather than madhur jaffreys on here,its becoming rare for anyone to even talk about curry let alone post a recipe,

the admin does not care who posts what as long as there are posts ,its all about the advertising revenue maybe.

my uncle is a member of ex member corianders site,they are a friendly bunch on there and will go out of their way to help you.

welcome garrin
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