Thanks RS, at first glance I like many others would probably leave you to this one due to the lack of base sauce. However you have caught my attention as their are times when a wee curry is just what the doctor ordered yet all my stuff is in the freezer. Some here and myself included have considered using even tinned soup as a base substitute for a quick meal. Your Bhuna has potential in this category. I will have a go with pre cooking chicken or even veg in a mixture of your paste and water for 15 minutes or so and then follow your lead. Thanks will have a wee go this week. PP

Jerry you are a giant amongst us as you search for perfection. I have a meeting in Glasgow with a very popular owner of one of the city's top BIRs and not an Ashoka. I will ask whether they pre cook and ask how they do so with the onions. It occurs to me too that I may be able to ask a small list of questions, so if you and any of the others want to help with a wee list I will see what comes about. I also still have a mobile no for the actual Ashoka Head Chef back when I visited. I will text to see whether he can take a call on the matter or even just text me back an answer. Thanks for helping us all reach for higher results though there can't be much more to climb

Jerry, I will dig out my notes and see what they do though I suspect using the paste at the same time as the others followed by the fresh chili with the base makes sense. PP

Jerry, as you know it is a part of the basic sauces and pastes used in The Ashoka kitchen for adding heat and flavour to appropriate dishes and prepared in advance as per the post. I think it just needs some creative experimentation to master it's use. I don't do very hot dishes myself so I don't have it in my curry store within the freezer but do have all the other Ashoka stuff ready and willing. PP

Thanks, a lot to swallow like a Glasgow Nan. I trust you were able to cut and paste otherwise you deserve an award from us all Tempest

There is no doubt that some BIRs use it and like Jerry I know I have had it when I become very thirsty especially in the night. To be honest I always ask for my Chinese food to be cooked without it and it generally makes little or no difference to the taste but I sleep better. Even my initial efforts with the very salty Ashoka Bunjarra as per the recipe did me no harm but MSG always does. I am involved in the alternative Heath movement and MSG is one of the  foodstuffs we steer clear of just like other day to day things like margarine. All the very best recipes on here don't use it and I strongly recommend that since it's not necessary you avoid it where you can.Food for thought and MSG you want to think carefully about using other than sparingly, IMHO. PP

Iam assuming it's powder though he suggests Mexican is best. PP

Chef1707, I think I know what you are after. I have found a very tasty yellow Pakora Sauce served up in London. So if you get the answer here can you confirm and I will add it to my own list Cheers PP

I got the recipe from my good friend so here it is.

Ingredients



Minced Beef 500g

Dried Mexican Chilli?s (Mulato / Cascabel / Chipotle)

Oregano tbl spoon

Beef Stock 1 cup

Cumin tsp

Paprika tsp

Chilli powder tsp (optional) make sure its mexican. Chipotle is good

Hot chocolate 1-2 tbl spn

Tomatoes paste 2-4  tbl spoon

Kidney beans

Salt pepper to taste





Deseed and take out the stem from the dried chilli?s I usually do 1 Mulato 3 Cascabel and 2 Chipotle

Cut chilli?s into small pieces and cover with boiling water for 20-30mins then blend into a paste

Fry up the mince

Add the Chilli paste and all the other ingredients



You can experiment with the types of Chillis there are some that are there for flavour and colour and not that hot.



You can buy some online here http://www.casamexico.co.uk/products/mexican_groceries-40-8-40.html



Also I some times add some good diced beef or good quality chorizo.



The ideal is if you can get Mexican hot chocolate but any will do



The Chilli paste is also great to add into or baste homemade burgers



Enjoy!!

I asked him about the chocolate and he added that even having 2/3 table spoonfuls works.

Thanks George and Andy for this. I made it yesterday morning for last night and tonight.
I doubled up your additions George to meet Andy's original recipe. I did as I pointed out elsewhere use Vegetarian mince. I couldn't get Linda McCartney's so used Quorn. Now I know many of you will be thinking what a waist but I have usually found that with a good sauce like this one you cant tell the difference. I did add the chocolate but used a ginger flavoured dark one but only 4 small squares. My intuition and desire tells me to put much more chocolate in. Has anybody any experience of cooking with chocolate and chili to know what kind of proportions work? Even with the slight issue of using the Quorn the combined recipes worked really well and my wife and I loved it. I have asked someone who is a bit of an enthusiast for cooking Mexican who buys his chillies in bulk on line for his signature CCC so will post it when I get it through. thanks as ever PP