unless there are any comments going to use the following as my priority order for my intended spice tasting trials:

1) cumin
2) coriander
3) turmeric
4) paprika
5) chilli - no work needed
6) gm
7) ground fenugreek (big tbc)
8 ) curry powder
9) methi

Phil,

I can't pretend - I find this quite unique. To use methi in traditional and fenugreek seed powder in BIR. This goes completely against what I've found from trying both ingredients in the past - methi sits well in BIR 100% sure. I use  methi as standard in some dishes and have grime to like it. I particularly like in tikka marinade per IFFU

On the fenugreek seed powder I may have used top much. I'm certainly up to give it another try.

I just need someone who uses it to say how they use it so I know how much should go in an individual portion of 300 ml base.

I can read up from my previous attempt to work out how much I used last time. But there is no point me guessing if someone already has the answer.

As I say for this year I'm happy to try out any ideas as I'm not putting it into what I normally do ie BIR. Im simple going to do some tasting trials.

anyhow these are mine. what are yours. 

please object to my list if you want. this year I've taken blinkers off but won't be buying them again. they were a real nightmare

1) can't spell it - asophatida
2) fenugreek seed or powder
3) black mustard seed
4) panch puran
5) curry leaf
6) chilli pickle
7) mr nagga
8 ) shatkora jar by Pran (good brand too)

Quite a pic. Never seen meat with marinade so deep.

I purposely keep marinade very thick (concentrated via little yoghurt) and keep for 3 days. I get nothing like depth.

I don't use food colour and obviously this must be key. After that struggling. Wild guesses

1) More oil
2) More acid lemon juice
3) Adding food colour and acid on there own as a stage 1 marinade. I think there is a post (curryqueen) suggesting stage 1 of lemon juice and chilli powder for something like 1 hr. I used to do it and can search if needed.

Would be interested myself on how it's done - I guess it's getting more flavour in. Whether it's needed once you get the marinade right I'm doubtful though

The local BIR restaurant do "sieve" their base. I asked the manager about it and got the impression what you think of in terms of sieving is not what's done. Coarse pressing is best I can describe. nothing being left to throw.

I've tried it and find a better texture in the finished dish. As for taste no difference.

I've gone back to blending. It does not need to be over blended

just checking what's being said here - ground fenugreek is key to BIR

I could see it being the otherway around ie for traditional.

If it is key would appreciate a qty that would be used in 300 ml portion.

Just to be clear I have no interest in traditional cooking - I see it purely as a learning opportunity.

my efforts this year being aimed at increasing my learning not pushing what I already know - which is what I've done so far and know won't work (best BIR being the target)

Given this "spicing" is key to what I intend doing I list what I think are BIR spices. Would appreciate views on what's missing. To be clear this is not about whole spices which I see as different - essentially I'm after mix powder spices:

1) cumin
2) coriander
3) turmeric
4) paprika
5) chilli
6) gm
7) ground fenugreek (big tbc)
curry powder
9) 
Etc

Ps Naga- thoughts appreciated. Methi is certainly a yes but not convinced it's used in all dishes hence why I left it out. I'm essentially targeting base spicing. You are 100% right not to taste cumin coming through.

Methi is another question I have on my mind. I'm aiming 1 step at a time and see methi as next going down the  pyramid.

Rsholme123,

I have taken my blinkers off for this years challenge. You will understand sort of what Im intending to do - that traditional madras on our last night out along with live madras and a strip down and reassemble is what I'm focused on. Hence the post and likely a few more apparent strange posts as I progress.

For info I've never bought powder cumin and given the comment will look out for a small Bag just to understand any difference.

Ps you should be packing

Phil,

Much appreciate this type of comment. I would not of otherwise of added to my list of unknowns - powdered fenugreek is 1 of a small no of ingredient I've binned. It just took me away from BIR. I think I used in CAs aka mix.

It's sort of fundamental to what I aim to do over the next year. In short on this say did I use too much

1st thought
has anyone compared bought packet ground and seed ground at home.

I've always used seed and ground it as and when needed thinking fresh is best.

just a thought but can't really see most BIR grinding their own given the amounts and effort needed.

question then comes - is there a difference in taste ie is packet ground needed or even "essential" to deliver BIR accurately.

2nd thought is cumin spicing taste of BIR.

when thinking of mix powder ingredients could you take all out with the exception of cumin.

or look at it another way make a mix powder without cumin and will it give BIR taste. take any other ingredient out and it probably will

does this sound potty. need a sanity check

have parked the chilli sauce for the moment - quicker and easier to add ingredient direct.

feel i'm getting pretty close having taken the recent learning from dried kashmiri, kashmirir chilli powder and sugar.

feel it needs more sultana and the tom puree tweaking

Rev2 recipe (additions/changes)
4 off dry red Kashmiri rehydrated
0.5 bullet chilli
1 Htbsp Kashmiri pwdr
1 Htbsp sultana fine chopped
Tip tsp tamarind
Tomato qtr 2 off
Sugar 0.5 tsp

Rev 1
1a) oil 1 chef
1b) Little garlic puree 0.5 tsp
2a) Little tom puree 0.5 tsp (to try c/w 1 tbsp plus 3 tbsp water)
2b) chilli powder 2 tsp
2c) mix pwdr 1 tsp
3a) base 300 ml
3b) green squat chilli ~ 1/3rd
3c) sultana ~ 1 tbsp in water
4a) very fine f.coriander ~1 tbsp (4 finger and thumb pinch)
4b) Lemon dressing

have well and truly adopted this Heera (am sure other top notch brand will give same ie TRS, East End) Kashmiri chilli powder - perhaps even got a tad greedy using at least 1 htbsp per portion in madras.

the greed surfacing when i made a south indian garlic adding the same amount - big mistake - ruined the balance of the dish. on a re try using 1 tsp worked a treat.

in short real good stuff but not to be used liberally across all. i should have known that.