I made my own version of this tonight, and it was fantastic!

The only changes that I made were in the base (which was missing the coconut block), and I added about a 1/2tbs of Patak's Madras curry paste just because I had it on hand. 

We love homemade pizza around here.  I stopped making the dough, however, when I discovered my grocery store sold really good balls of dough all ready to use.

I agree that using a stone and the hottest temperatures possible is the key to getting good homemade results.  I like the idea of using a heavy cast iron pan to make it even hotter.  In the summer, we love to cook pizzas on the bbq.

My favorite topping would be sauteed mushrooms and shallots with fresh buffalo mozzerella. Then, fresh out of the oven, drizzle with a bit of balsamic reduction. 

I just finished up making the Bunjara, and it smells amazing.  I can't wait to try it in a curry tonight with the base sauce.

I've tried caramelizing red onions before (for an unrelated dish), and wasn't very successful.  They have a thin "skin" between layers, and I could never get it to dissolve or cook away. For this bunjara I used x-large "sweet onions", finely chopped in the Cuisinart.  I cooked them on a medium-low heat until they were a rich, almost chocolate color.  It took well over an hour. 

I haven't tried it in a curry yet, but I can see how it might add that sweet, rich flavor that I associate with Indian restaurants but can't get at home.  I also think it could be really versatile by using different spices blends.

I have close approximation of this simmering now, and it smells lovely.  I wasn't able to find coconut block, so I left it out and just replaced some of the vegetable margarine with virgin coconut oil. 

I made the ginger/garlic paste earlier.  That's a great recipe! I spend a fortune on Swad brand ginger/garlic paste, and this is much better.  I'm going to try the Onion paste tomorrow (I know I will love that- I love caramelized onions).

Yep.. that can of goya is what I have.  I'll have to go to the Indian market and see if they have coconut block. 

While we had some great authentic home cooked and street foods, a lot of the restaurants did serve Madras curries, Tikka Masala, Jalfrezi, etc.  These are restaurants that cater primarily to tourists, so it only makes sense, but how they compare to actual real BIRs I can only guess.  In all likelihood they probably aren't as good.  We had to practically beg them for spicy food... they took a look at our white skin and wanted to serve us chicken in tomato soup!

I have a quick question... I can get "Cream of Coconut" here (Goya brand).  Would that be the same thing as Coconut Block? 

Thanks!

Thanks everyone!

From reading this site, and what I know about British/Indian cooking, I think our local place is a really, really bad imitation of a BIR.  I did have some amazing british style curries when I was in India last year, and that is what I'm hoping to replicate here at home (but maybe with a little more spice!). 

I've been lurking around here enough over the past few days, the only polite thing to do is introduce myself!

I'm Rebecca, and I'm a curry addict! I live in Vermont, and to be honest, I've never actually eaten at a 'BIR' (just American ones).  Vermont is a very rural state, and I have one Indian restaurant close to me but it's not very good and way overpriced, so I make my own. 

I'm fairly new to Indian food and curry making. Most of what I have learned been from books, the internet, Indian friends, and from traveling in India. But I'm a good cook, and make pretty much anything. I love authentic curries of all kind, and I'm excited to learn to make some restaurant-style curries as well.  From a convenience standpoint, I love the idea of making one large pot of a base, and precooking a large batch of chicken, and using those to make different curries (and even other dishes).

Thanks for a great site!