Yer our asda in Llandudno finally got that tri coloured rice in and your picture dosen't show that it is actually tri coloured very well.  It dose have red and yellow grains mixed in with the orange, looks nicer than in the picture really although i couldn't buy any that time and forgot to look at the cooking instructions as well but will get some next week.  Am confused as to how they make the rice red with paprika and can only think they make a paste and let it dry on to soak in or somthing.  The rice did seem partially cooked or pre cooked as well. Altogether seems healthy too.
After making green beans exciting and indian i feel that i must find and share a recipie that makes a boring vegetable intresting only i don't have any except i do oven cook carrots in a bit of olive oil and tumeric or seet potatoe in oil and garam massala but these are harly recipies.  Hmm a much neglected side of my indian cooking and suppose at an indian feast they probably do have large bowls of green beans like yours and other similar dishes. I must find a couple of recipies and post them with pics.

Ok so i have added a bit of tamarind fruit to my curry, threw a small bit in whole and it more or less cooked down so didn't notice the texture.  I only threw in a small bit as it seems to pack a mighty punch but definatly noticable, well a little bit.  Went well with the curry and spices, finished the overall taste of it of but am gona put a lot more in my next curry to see what overkill is like.  As for mango lassie, well i made that and the tamarind takes it to a whole new level.  It is stll a yoghurt drink essentially and my girlfriend said she'd prefer and definatly have it at breakfast so didn't go down well with the curry but as a dessert after i think it would work brilliantly.  Here is my recipie for mango lassi and i didn't use that much sugar as bad for you-

2 pints water bring to the boil and take off heat when boiled then add
2 tablespoons tamarind fruit de-seeded
2 whole squeezed lemon
1 level tablespoon brown sugar (use white or honey, mine is unrefined billingtons)
Stir and wait till cooled (allow one for it to cool for the best taste) then pour through seive ( i don't mind tamarind pulp in my drink so i just let it settle then pour of into a jug leaving the tamarind pulp behind as it sinks to the bottom and discard this pulp. Then seperatly blend -
1 mango
1 small tub fresh organic yoghurt/about 8 tablespoons yoghurt
Add the blended yoghurt and mango to the tamarind and serve chilled.

I have found that if you add tamirind to boiled water and let cool it taste ok but leave it a day and the taste is so much sweeter and more palatble, this is very strange indeed but seems to be the key to a great tasting tamarind drink, people won't drink it after it has initially cooled but the next day it smoothes out a lot and everyone says they like it and drink it all up.
I will persever with the tamarind and wonder if tamarind has somthing to do with sweet and sour sauce (can't find any recipies that mention it) since it makes great chutney which will be my next endevour. Thanks

 Thanks phil, i see that mango lassi is one of the most popular drinks and should taste amazing when i make it as we all love mangos in my household, i was thinking of a tamarind ginger drink originally but never found a recipie for it so if you know of one please leave a link and do you use tamarind in curries as well?

  Ok thanks guys, lots to go on especially in the base gravies and upmarket BIR's.  I think i need to add some to a curry to see what the overall taste and effect is like.  I use the deseeded tamarind fruit at the moment but have seen somewhere how to make a paste from it, think you boil it, strain it and reduce the strainings to a paste, i think.  The reason i went for the fruit first is because i wanted to make the drink first as i never had an indian drink to compliment my curries and then go from there and find out its other applications.  Someone said it affects the stomach, i read that it has laxitive properties to some degree and wondering if this is what you mean by affecting the stomach?  I see tamarind mentioned everywhere but couldn't find a curry recipie for it. I understand most spices but this one always seemed a mystery to me, i will try in a sag aloo next and see how it changes the overall flavour, do i need to use the paste or can i throw the fruit in whole as i love the idea of using the fruit.  One thing i noticed when making the drink is that the fruit does break down but not completly.

Thanks, i will look again for this rice, quite intrested in it as have a kid that hates rice and think he will love the wild orange colour.  Intrested to see what made it orange and see if i can replicate it at home.  On a side note i used normal cumin instead of the black cumin and think whole cumin suited this recipie better than cumin powder.

Just a quick point that i have noted in the past, if i use fresh onions etc that are nowhere near going of my base lasts a lot longer than if i use onions that are getting old and close to going off, can get quite a smell if i use old veg.

I make a basic tamarind drink with sugar and lemon/lime juice which taste great but what are its applications in bir curries if any?  This is a new spice (if it is classified as a spice) for me and have bought some recently with the purpose of getting to know what it does as i do with most spices and indian cooking products.  Anyone use it or has used it please leave a reply, i know it's great with fish and chutneys and this is the only place i can see it used at the moment. Thanks

I was going to use mustard oil with my chicken tikka about a year ago but found it not recomended due to its high erucic acid content i think, but intrestingly enough i was too confused to bother and found most bottles of mustard oil to display the warning 'FOR EXTERNAL USE ONLY' as your bottle does in the picture, what a coincedence.  I searched to see if it was safe and healthy to use in cooking but too many conflicting issues hence i never used it.  Take a look at the bottom right of your bottle in the picture and you'll see what i mean.  Lots of traditional indian dishes use it anyway but i stayed away. Funny that.

Loved this green bean recipie, really kicks ass on plain green beans!  Is the rice you got from asda the piri piri rice in the white plastic dish with the pull of plastic film lid, i forgot what the make was?  If it was the colouriong is carrot and would explain the crazy psycadelic colour.  I had to check this rice out as you said you got it from asda in the post about the pork tikka in silver linings post. Thanks

  I like the idea of one standard base with the basics - onion,water,garlic,ginger,oil,salt and green pepper and carrot, similar to all bases just without the spicing. A lot of bases seem complicated compared to the basic bases and i have to believe that base gravy started simple and that various resturants and people put their own spin on things depending on their own personal taste.
  Strip any base down and they all use these same basic ingredients, i have to believe that this is the original base gravy. I like the idea of standardising the base and adding the spicing in stage 2 which is making the curry from the base. Would it make any difference to taste if the base spices were left out of the base and added when the curry was made along with the spices for the curry?
  One thing i do know is its very confusing with all the base recipes that there are and new commers to curry bases seem to have many options when they should just start out with the basic base gravy. This site seems to not identify any one base that is best for new comers and think this would help. Like the idea of monthly tests on certain curries etc and am eager to try but only if were all working from the same page otherwise we'll get a lot of different variations. I like the KD1 base and mick/taz's base gravies and think that they are very similar.