I used my 6ltr ali stockpot 

Its the same size diameter as a 24cm ali pan which i think is the only important thing for cooking a single portion.
The height of the pan is irrelevant, unless you want to flame your curry.
So beggars belief why people are creating unnecessary mess in their home kitchens using an electric hob and a small pan that they can barely fit the ingredients into :


I now use this same stockpot for all my single portion curries cooked indoors with electric. 

i thought they were one and the same.
I just took the name from curryhells post .  https://curry-recipes.co.uk/curry/index.php?topic=5948.70

Amended.

Frank. 

Who said you cant make a BIR style large pot of curry?


I made this over the weekend inspired by a few members recipes and i thought it was fantastic.
It was equally as good as any single serving curry recipe.
Always Always Always cook your curries until the oil separates 

Cheers, Frank. 


CR0shney Madras Special

serves 4

4-6 chefspoons veg oil
1   large onion chopped
1   red pepper chopped, large pieces
2   tbsp g/g paste
1   tbsp mixed powder (abduls 8 spice)
1   tbsp bassar powder
2   tbsp kashmiri powder
2   tbsp tomato puree
2   tbsp methi leaves
1 tin tomatoes (400g)
1   rounded tsp salt
1   tsp coursely ground black pepper
10  green chillies split lengthways still with stem intact
2   portions base gravy approx 700ml (chewy 3hr)
400 ml water or more to thin
4   large potatoes peeled and quartered
3   portions pre-cooked chicken tikka
1   chefspoon spicy red onions
1.5 tbsp worcester sauce
2   tbsp lemon juice
3   sliced garlic cloves
2   tbsp chalice hot curry oil
1   large handful fresh coriander


fry the onion and pepper until the onion browns
add g/g paste until coloured
fry all the spices until brown
fry tomato puree for 2 mins
add methi, fry 1 min
add 100 ml water and deglaze. fry 2 mins.
add tomatoes and fry 2 mins stirring all the time.
add the salt and green chillies
add the base gravy and remaining water
add the potatoes, bring to the boil then cover and simmer on low for 30 mins.
add the pre-cooked tikka, spicy onions and worcester sauce.
cover and simmer on low for another 25 mins.
heat the spiced oil and BROWN the sliced garlic.
add to the curry along with the lemon juice and coriander.
cover and simmer for a further 5 mins until the oil separates again.

Dont forget to stir every 10 mins or so during cooking as the solids will gather and catch at the bottom.

*The potato quarters were large enough not to break up at all for an hour's simmer

* All spoons are level unless otherwise stated

* I didn't measure the oil at the start. I just poured in a good amount.



spicy onions  https://curry-recipes.co.uk/curry/index.php?topic=3897.msg35306#msg35306

Ingredients

80g onions, chopped
salt to taste
15g red chilli powder
80g tomato ketchup
15g ready-made mint sauce
30g ready-made mango chutney

Method
Put the chopped onions in a large bowl, add the salt, chilli powder,
tomato ketchup and mint sauce and mix well.
Add the mango chutney and mix again thoroughly.

Put the bowl in the fridge for around 30 minutes to allow
the flavours to develop.

These spicy onions makes more than you need


pre-cooked tikka   https://curry-recipes.co.uk/curry/index.php?topic=874.0

600g Chicken  - 4 or 5 breasts
1 hpd tbl Pataks tandoori curry paste or tikka paste
1 tsp mint sauce
1 hpd tsp garlic paste
1 tsp ginger paste
2+2 tbl lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture
1/4 tsp orange food colouring
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil
3 tbl water

1. Chopped chicken breasts into 2 or 3 pieces each
2. Mix in 2 tbl lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl
   (including the additional 2 tbl lemon juice)
4. Add the runny spice mixture to the chicken, cover and leave in
   fridge for 2 hours minimum .
5. Put 3 of 4 pieces of Chicken onto skewers.
6. Heat oven grill to highest temp and leave on full blast for
   5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at
   both sides of the dish making sure the dish is deep avoid the
   chicken touching the bottom (ie ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about
   2 inches from the grill element0
9. Cook for 4 minutes, turn once and give them another 4 mins.


This Tikka makes more than you need

Tomato quantity in main recipe modified from 0.5 tin to 1 tin (400g) by George on 18 April 2012 at request of author.

have a look here Michael. 

https://curry-recipes.co.uk/curry/index.php?topic=6305.0

There's one that i've never understood, i think its one of Jerrys or Haldi's.  Tgal ?

Let me know if i've missed any obvious ones.

Cheers, Frank 

APS    All Purpose Seasoning

BE      Bruce Edwards

BIR     British Indian Restaurant

C2G    Curry 2 Go

CTM    Chicken Tikka Masala

GG      Garlic and Ginger paste

GM      Garam masala

KD1     Kris Dillon The Curry Secret book

KFC     Kerala Fish Curry

NIS     North Indian Special

MP      Mixed powder

PC      Pat Chapman

PR      Pilau Rice

TA      Takeaway

If anyone is living in the midlands, then you're a lucky person.
Looks like they deliver to a 30 odd mile radius around Worcester.
The prices in this place are great!
And a good range of products too.

It was the mild bassar powder which led me to them. The intention was to replace the madras powder with mild bassar in my mixed powder.

Unfortunately i'm just a bit too far for delivery. 

http://www.asianstoreuk.co.uk/shop/home.php

I'd never heard of either before joining this forum  crazy really, as they've always been right on my doorstep all my life.

When i was last in Blackburn shopping for spices, the entire bottom shelf of one of the spice isles consisted of ONLY Bassar powder  ;D I'd say it was about 30 foot long. 

I chose King of spice brand.

Frank.

HEAR HEAR!
Like i've always said, a good curry is a good curry!
It irks me when i hear people from both sides refusing to even consider a recipe if it doesn't conform to their standard template.
People from the non BIR world wont touch anything that has base gravy, and vise versa  :

An example was when i posted 2 videos. The first was watched by someone and because it didn't use any base gravy, they refused to watch the second video.
It was only when somebody else pointed out that a base gravy was used in the 2nd video that they changed their tune.  :
Thats just sad. 

Apart from a dozen or so recipes, the best thing that this forum has given me so far in regards to cooking curry  are
Bassar powder and Panch poran.
Both of which are not exactly BIR standards, BUT,, make fantastic flavourful curries. 

Frank