this is by far my favorite dish. i'm not sure if the recipe i use is up to date so have added the current version:

oil 1 chef (4 tbsp)
chopped onion 1 chef (pre cooked par boiled in salt & turmeric 10 mins)
garlic puree 1 tsp (you could use g/g)
bassar 0.5 tsp (you could use mix but bassar gives a more authentic result)
chilli powder 0.25 tsp
tom puree 1 tbsp
salt 0.25 tsp (depends on your base - ideally 0.5 to 0.75 tsp in total)
base 1 chef (to cook out the spices)
coconut flour 3 tbsp
banana 1 (thin sliced and ideally ripe - a few black specks and the small canary type but not essential)
base 300ml plus 100ml water (depending on how thin the base is - needed to cook out the coconut flour)
carnation 2 tbsp
fresh "frozen" chopped coriander large pinch (4 fingers and thumb)
bunjarra 1 tbsp (original or ashoka)
squirt lemon dressing (~3 sec)

Stephen,

bunjarra is one of those optional items - some don't think much of it - others including myself swear by it.

for sure leave it out.

976 and Jerry, Thank you!  ;D
made this tonight and was delicious , definately a keeper
i made a few changes though out of convienience and memory loss

chef spoon of pre cooked onions and peppers
1tsp bassar
1/2 tsp kashmiri chilli powder(replacing hot chilli)
no banana
and i forgot to add the carnation :

but still....a great tasting curry!

Cheers, Frank. 

edit: forgot to mention i tried the hot chalice oil tonight as well.

Not too happy out here in the colonies.

I know this is a very, very old thread but it is the best place for me to post as I'm on a mission to cook this.  Unfortunately, I've hit some immediate hurdles. Unless I can come up with a suitable copy of either Bassar or Patak's Kashmiri Paste, my chances are a bit slim. I could buy 20 x 400g bags of Al Noor Bassar online and have it posted to me for anywhere between AUS $180 and $200, or I could try a single bag for about AUS $60. A 2.2 kg bottle of Pataks will cost me around AUS $100     I don't think I'll be doing that and it may not succeed anyway.

I have some pretty good information I've dug up about the Bassar. I'm wondering if someone could post the listed ingredients of the Pataks Kashmiri paste.  I'd like to see if they are similar and then decide which is the best alternative between a home-made Bassar Masala or a home-made Kashmiri Paste.

As far as I can tell, there are no comparable Pakistani / Kashmiri Masalas or pastes available in Australia.  I went down to the local Indian Grocer today, "Namaste", and the lady there was on the phone to her hubby at the wholesaler in Sydney while I was present and giving her information.  I could just as well have been asking for a Dodo bird feather and the result would have been the same.

P.S.  Spices of India will send me 400gm Al Noor Bassar curry masala for