Thanks for the advice guys. I think i will try the pomegranite seeds on saturday, along with the tips on onion cooking. (saturday now = curry gravy day!) I need a bigger freezer for all these different gravies i keep churning out. Since finding this site i have turned into a curry machine! once again thanks for the tips. Whats the appropriate amount of pomegranite seeds to add for a single portion size batch of chicken (a BIR silver trays worth!) if thats clearer  ;D

This is from the 'curry secret' book. the base is good, there is a better base on this forum though. However the secret onion mix tasted very disapointing. The recipies for the curries are crap, dont waste your time!. they taste nothing like a BIR. I have had better results using the special spice mix from this forum, and a big tbs of pataks balti paste. I have now given up trying for the BIR taste. I now believe it is better to try to work out how all the ingrediants work together , and make my own delicious currys. I may even stuble across the BIR by accident. I think my understanding of how to combine ingredients is the key to BIR cooking. I believe it takes years of work to fully understand how the ingredients truly work together. My aim is to achieve this by trial and error, with some intelligent guess work. I will post any results for you guys asap.

Has anyone seen the new info posted on the Natco site? 

http://www.natco-online.com/acatalog/Holy_Grail.html

Ive also posted this in the web links group but thought I would post it in here as well as there might be some disscussion!

For a start the claim that the biggest secret is the "The Secret Onion Paste" which might make sense due to the fact that the only onion in the main gravy is red onion?

It all seems a bit to different to me but I still might try it!