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 !!!

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.

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

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

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