sounds and looks very nice - will add it to ever growing list of must try!

Reminds me of a curry I made up one afternoon for some curry-phobic Polish friends - sort of a mild CTM with the addition of 1 tsp aubergine pickle.  The flavours worked really well together. 

yep, soy sauce is a nice ingredient.

Found a chilli paneer recipe years ago which was really minimal in its spicing - just chilli puree, ketchup and soy sauce.  Was amazed by how 'Indian' it tasted.

I find Dansaks to be just short of a Madras in heat in my travels.  Pineapple seems to be a disappearing ingredient over the years.

I love Dansak, and tried this version twice in the last couple of days. 

First attempt using a KD base and a basic masoor dall was pretty good.

Second attempt I added 1 tsp soy sauce and 1 tsp tomato ketchup and the result was even better.

Got a lovely smokey, dark, sweet flavour that I associate with a dansak.

Thanks for the recipe - got to tweek it to make 40 portions for a pub curry!

Wow!  I have found my internet home! Great site all. Love the forums here, love the recipes ? some real experts too! Wish I had found this place years ago!

I have been curry mad since uni days when some Pathan cousins from Bradford invited me round their house to share their meals once a week.  Since then I have been trying to recreate that elusive BIR (great acronym!) flavour. 

In the 13 odd years since I've cooked some of the worst food known to man!  Only in the last 4-5 years have I began to find my feet.

For the last 3 years I ran a pub in North London (just quit), and started adding curries to the Friday menu.  Big pots to serve 10-15, then adding a veggie curry, then moving on to offering 30 different curries to order as I got more confident(cocky).  The curries were very popular and at ?4 ? 5 each (with pilau rice and popp) I could make over 25 in 2 hours on a Friday lunchtime ? and was able to have 4 pans/curries on the go at the same time!

I used a combination of Khris D's base, but ignored a lot of his faffing around (skimming etc) I tended to whack all the roughly chopped onions, in the water, add the pureed ginger/garlic and after 45 mins add the tomatoes, oil and turmeric/paprika and just place a hand-blender in till it was smooth. 

For my recipes I basically went thru a lot of books/online stuff and adapted the recipes to be able to cook in 10-15 minutes each, and serve 1 person.

Becoming bored with offering such a huge range ? I changed to doing 4-5 different curries every Friday.  With people able to request those they wanted.  My most popular curries were Chicken Achar, Chilli Paneer, Masala Dosa (using tortilla wraps), Lamb Podina, and Lamb Methi. 

I guess my style was speed and shortcuts (based on trial & error) preparation and having someone else do the washing up!  I wouldn't say I got the BIR flavour all the time, or on all the curries, but was regularly complimented on ?best curry I have ever eaten? - Which I put down mainly to our beer 

I have some photos of the some of the curries, but no web hosting.  I still have all the recipes in my head so if anyone is interested just let me know.  Look forward to many happy discussions.