Here is summary of my variant:
Spanish onions only.
Bruce Edwards or JB spice mix (Simple to produce, quite similar and hard to tell apart in base)
OK, for Bruce Edwards I have found
SPICE MIXTURE. Coriander / Turmeric / Cumin / Curry Powder 8:7:5:4 parts by volume. When I say level spoons, that's what I mean, so use the back of a knife to be sure that it is level.
and for JB
- 100g Mild Madras curry powder
- 100g Paprika
- 200g Haldi (Turmeric)
- 100g Dhaniya (ground coriander)
- 100g Chilli powder
- 50g Jeera (cumin)
- 50g Gram Masala
although the last one looks dubious to me : "Gram flour" or "Garam masala" ? I opt for the latter interpretation.
Add 1tsp chilli powder
Add some potato
1/2 the coriander
Nearly double the oil
Add 2 x Knorr chicken stock cubes
I have precise measurements for all additions, perhaps should post the whole variation somewhere if that is permitted as it is basically CA's recipe ?
I can't see that being a problem, so long as proper credit is given and you call it (e.g.) CA/SP's base rather than just CA's base.
Overall, it's more complex that KD1 (of course) but if you feel it as close to BIR as it is possible to get, then I'm not averse to trying it ! But I do still have reservations about
- 100g Mild Madras curry powder
and perhaps also
What is the point of adding spices in combination (curry power, garam masala) when you are also going to add them individually, I always wonder. And these days I would definitely go for Knorr Stock Pots (absolutely delicious) rather than cubes.
** Phil.