I think this is my first recipe here for a very long time. I loved it and swapped out some meat from another dinner in the fridge. I like adaptability and to be honest some spice mixes are very plain after everything else gets in there.

The Goal:
To make it simple, quick and easy.
The Method:
Same as BIR except we are not using a spice mix that's NOT stood around for weeks on end.

1 TSP Chilly pwdr (Or to taste).
1/4 TSP AllSpice.
1 TSP Ground Cumin.
1 TSP Ground Coriander.
1/4 TSP Ground Green Cardamom.
1 TSP Paprika. (I used normal variety).
1 TBS Ground Fenugreek leaves (Dry).
1/2 TSP Kocher Salt.
1/2 TSP Suger (White)
1 TSP Turmeric Pwdr
1 TSP Tamarind concentrate
Dash of hot sauce.
2 TBS FINELY chopped green pepper.
1 Desert spoon Garlic paste.
2 TSP tomatoe paste NO WATER ADDED!
1/4 TSP Ginger paste.
350 mls or to taste and texture base sauce. (I used Bruces).
4 to 6 TBS oil (Any).

Method. (Usual).

Combine everything except: (Sort of).
Hot sauce.
Tamarind concentrate.
Tomatoe paste.

1. Heat oil in pan and wait for it to seperate as it heats.
2. Add Ginger and Garlic pastes, cook until just going light brown.
NOTE: I didn't use high heat.
*** KEEP MIXING the pan, never let it sit idle.
3. Add chopped Green pepper and mix well. (Nice smell huh?).
4. Add tom paste. Then add 2 TBS Spice mix..... Here you must be thorough and quick!
5. Add one ladel of base sauce and raise heat until bubbling fruriously.
Add another two ladels of base sauce then add:
Hot sauce.
Tamarind concentrate.
Tomatoe paste.
Here you can relax a little but just keep stirring the sauce.

From here on in its about making it the consistency that you require. You can add a little water if required it won't make a difference, just not too much.
Total cook time without meats is around 15 minutes and is as easy as it gets.
In all honesty I wouldn't change this except that I missed a 1/4 TSP of cinamon.

Costs you a bot of time and 750 mls of base depending on you. Have a go and let me know what you think.

Cheers MikkChip.  :

The beauty of it is it can be anything you want it to be.
I've hit Brick walls many times when talking about Indian Cooking but mostly ironically with those who look for the BIR grail.

What is it? :
It's base sauce added to a spice mix, that's it, nothing else, no secrets, no mis-intentions.
The best way to find out what it is, is to make it and find out. 

Bruces Spice mix is.... well Dull. Most are in fact. someone will cotton on to what I've done here some way down the line and then perhaps say something like? "My Brothers mate, who knows an indian who has a Daughter whose Dad runs a BIR gave me a secret recipe the other night!!" And everyone will say WOOOOOW

I may start a blog on this frankly because that whole BIR Gospel thing is driving me nuts  ;D
Soz.

Quote from: joshallen2k on December 09, 2009, 12:57 AM
Mikka - what is this? A base or a curry?
Not sure what a pan sauce is in BIR cooking.

Oh my word you are a truly difficult lot.  ;D
1st. Try not to label it yeah.... 
Early here so I'll post something to try and make sense of it for folks later.

It's a Madras. It uses a base sauce and the spice mix can be done there and then. That's it really.

CA I'll answer everything as per line later.  ;D
In fact I wanted to produce a graph to explain the theory behind this so it can be understood. I may in fact do just that.

You are going to move this aren't you  :
Yeah well its not classical BIR (Coughs loudly)  ;D

Didn't know where to post it?
Perhaps a category for (cough) Non classical BIR (cough) cooking?  ;D

Quote from: Cory Ander on December 09, 2009, 11:59 AM
No Mikka...stating that "it's a madras" is a huge leap in the right direction! 

So, in which case, should probably be posted elsewhere?

Why do I feel like I'm riding the orient express?  ;D
Ok I'll do my best. I'm a horror in the kitchen, I get all narky until I find what I'm looking for. This was about the spice mix but more on that later if I can get a flow chart or something viewable to make sense of it.

You'll understand when you see it.  ;D
Well I hope so anyway?  :

Quote from: Cory Ander on December 09, 2009, 12:05 PM
Thanks
Done! 
We can move it again, to somewhere more appropriate, if (after you clarifications), it seems that it belongs elsewhere.....