I agree George, unfortuneately I live in Ireland so wont be able to pay him a vist, lol although I will se if local places have it here. I too think some take aways / BIR's will throw base sauce at it and the odd surprise, but I honestly think that if its done properly it could really be awesome ! Will keep looking ! 

Thanks to all who took the interest to help out.

Hi everyone,  long time reader of this site, but second time poster. I have been here alot and love the ideas, hints, tips etc and have tried alot and refered all my curry frineds here.

I am here to ask can anoybody find me the authentic recipe for a XACUTTI MASALA. This is the king of curries guys and is hotter and tasier than the Vindallo and Madras, but not quite the Phal. It demands a 30 spice mix and I saw this been cooked without ingredient link on the UKTV Food programme "Greatest Dish in the world"

It looks and sounds amazing. Any recipe I have found online has been just 17 spices??? So hopefully you fine people can help. I dont think theres a link for it here in this site, if there is I appologise for the fuss.

So lets get this going chili freaks, lets make this a hot topic!!! ....pardon the pun....tumbleweed moment..
Im Irish, excuse my humour.

Here is a link to the sites Ive found which is more or less the same recipe:

Thanks in advance for your help.

http://www.spicetheworld.com/recipe.aspx?Value=Chicken%20Xacutti

http://www.recipezaar.com/185768

THanks for that and the effore put in. I think im getting somewhere as 9 out of ten recipes that I'm narrowing it down to seem to have the cashew nut paste and youghurt, so this is more convincing now.
Im not so sure about tomatoes though. Not to worry I think I will defo try the okra recipe and see where it gets me.

Cheers

Hi AST,

Thanks very much for the suggestions and taking the time also. To answer your first question I used to live in Dublin but relocated recently. That Ginwalla take away was in Kimmage and is closed now about 3 years. It was, and I mean the highest standard take away ever in my reckoning and would put it up to any restaurant. I have been to quite a few places in Dublin and could recommend if anyone is interested...

I will get cracking on this recipe, but it could be a while to achieve the same taste as it was very distinct. There are so many variations as you know but at least it can be bottle necked to Keralean/Kovalam.

What I'm enjoying about this thread is the fact nobody has yet said  YES, here it is, so it os obviously a chefs take on that region etc etc .

And yes, if or WHEN i get it, I highly recommend all Masala Monsters to indulge.

Thanks again AST !

What in the name of rogan josh and all thats spicy is a BIR ?? So to be such an Acronym newbie

The review on the dish was here.
http://www.bestofbridgestone.com/mb/jl3/rr.html

It was one of the best dishes I have ever tasted, and ive yet to ever see it again !!!, Spicey, thick light brown creamy sauce, sweet with lots of heat. AMAZING STUFF.

Thanks for that SnS.

Although I dont see mustard seeds and green chilis I will certainly give it a go.

Cheers for the link.

Spooner

Hi All,  I am desperate to find an authentic recipe for Chicken or Lamb KOVALAM. It is similar as you know to Keralean dishes but misses something. I had it quite often in a local take away that specialized in unusual Indian dishes and this was a winner everytime !! The key ingredients on the menu were; Coconut milk, mustard seeds and curry leaves. I would be most grateful if anybody could help or point me in the right direction.
This site is fantastic !!!! ;D ;D ;D