Hi
The amount of onion in the recipe is correct, I find that adding the onion helps stop the garlic from burning which should be avoided at all costs
Good Luck
matt

HI CA
Top quality looking dish, I think this one could be on my bonfire party menu- look forward to trying this out.
Matt

Hi Chris
I have used this recipe quite alot now, and really  like its ease of preparation and freshness, and the curries are perfectly acceptable.
I have recently added some whole spices when cooking the onions such as Cardamon, Cloves, bay leave and cassia- adds a nice dimension if you fancy a change.
Whole spices removed before blanding!
Matt

Apologies in advance for a stupid question  but would a Naan bread cook in one these
Matt

Hi Andy
Welcome, lentils are always added  pre cooked, I simply follow the timings on the packet although there may be a more BIR method to precook them somewhere on the forum. I'm sure one the more experienced members will advise.
Matt

Thanks for that Haldi an interesting link and certainly one on my to buy list.
M

on other recipes i struggle say madras. what i don't know is if these challenge the base more or i just don't have a good enough "close enough" recipe. i think it's the later.
i[/quote]

This is a really good observation, I think that dishes such as Korma,CTM, Dhansak, Patia, Jalfrezi are far easier to reproduce because they all have other overriding tastes, Coconut,Cream,Lentils, peppers and so on.
However the humble Madras now that's a different beast and boy I wish i could reproduce this.
Just my personal ramblings for what its worth.
Matt

Assuming I've read the post by PP correctly the ingredients for the Patia sauce make  a large amount of which only a chef's spoon is used in the final dish leaving lots over for future dishes- So not so expensive.
M

I will certainly be giving this mix a try when my existing stock runs out.
One notable exception with this and some of the other mixes is no Rajah curry powder, have you ever tried including it? if so just wondered whether it made a difference or not.
M

Lemon juice contains pectin which is used to thicken such things as Jams and Marmalades, we use this when making homemade jams. Mind you they are boiled for hours before they start to thicken.
That said when I use it in a curry I have never noticed it thicken the sauce.
Matt.