To Abdul,  Bangladesh, yes!

The colour is slightly similar to a Dhansak and sometimes it looks as though it has lentils in it as well.  It also certainly has Methi, as you can see flecks of it.  It is a thick sauce, doesn't appear to have onions, and is very hot.  It has a slightly bitter and yet also sweetish after-taste.

Cheers Ray

Has anyone else ever seen this dish?  It's served at the Balti King in Totnes and it's great.  I thought it was just something they have made up, but recently on holiday in Mevagissey another restaurant there also had it on the menu.  I know it is named after a famous beach in India, but would like to see if anyone has clues on the ingredients

Cheers Ray,

I'll check that out.  Should not be a problem as I live in the Midlands and there are plenty of very good Asian supermarket close by.  Thanks

For reference.  I tried to emulate again the other day and made a booooooooo-t-ful curry.
I used some meat balls made in a sheek style, prawns were too expensive.  Taste was close and had the right amount of heat, but still not there yet!  See

https://curry-recipes.co.uk/imagehost/pics/0bb282e2722ebb0c572d8c438c81f397.jpg

You are all probably on the right track.  The curry house in question does not have a web site.  When asked what was in it, apart from very big prawns that is, all I was told was "a mix of spices".  The reference to Basaar may well be right.  Does anyone have the definitive ingredients in this mix and the proportions?

A curry house in Totnes, South Devon, make a dish called Cox's Bazaar Prawn.  I understand that Cox's Bazaar is an actual beach location in Bangladesh, but has anyone ever seen this on another menu?  It has an amazing taste.  I tried to deconstruct it and came close, it is a sort of mix between Dhansak and Passanda, but with what I am sure if a hefty does of Methi.  Any clues??

Tried this today and made a fairly large batch. Put together a very pleasing BIR standard Chicken Rogan and a Jalfrezi from it. A good simple recipe and works well for others than Madras.  Spent a lot of time probably cutting onion etc too small pieces, but result was excellent.