KPP
Not the Red Sauce the OP was looking for...
This one is for flavouring curries
The original author of this exact recipe you posted, is a cR0 member (Curry Barking Mad) Mick Crawford

He calls it Bengali Tamarind Paste and is in one of his books,
Used in one or more of his Curry Shed Curries.

He posted a video years ago!

https://player.vimeo.com/video/41438126

ChewyTikka

All a bit psychotic pete,
A quite sad and misguided view, that as you say and seem to think (adamant)
that members won

Hi MBC
Not knocking your personal Quest, as its quite humorous
Gave me the vision of you smelling the curtains and carpet of a BIR in whatever bygone decade. ;D ;D
One waiter to another - Oh! thats the guy who smells the curtains - matadoss ;D

Its probably true of most expats, who long for a British Indian Curry
and romance about the golden age of the 70s / 80s curries.
(CA and a few others spring to mind) nostalgic nonsense and a fruitless pursuit of something unattainable.

Nothing retro about your dish as its not based in reality
Onion Powder, Garlic Powder, All Purpose Seasoning, all a bit of a nonsense.
NOT USED in a BIR Madras or anything else and never were, even in the 70s

I can remember fresh Coriander used as far back as the 70s
A pinch of Coriander and or Methi Leaf in a Madras still is and was dependant on the Chef.

That Old Bhaji/Chip oil notion.(Chestnut)
Never did see any BIR kitchen reusing Bhaji/Chip oil to start off a curry in the 70s,
mainly because your 70s curries were made with vegetable ghee.

You might not be used to writing recipes,
but you seem to be confusing yourself with Methi powder in your recipe and Kasoori Methi in your method

Fenugreek (methi) Powder is a secondary spice in BIR and rarely has a use.

Anyhoo, thanks for posting.
cheers Chewy

Cheers Lc

No Laziza paste left, but have plenty of there dry spice mixes.
The problem with the pastes is the restaurants in the NorthEast
don

My good fun hobby, feeling slightly like work 
Batch Cooking in my Tandoori Hut for an event.

12 Tandoori Chicken Quarters
with a few Beef and Chicken Kebabs
5 Naans and 5 Keema Naans













This weeks, curry cook off for guests.
Cooked a few dishes off the Traditional BIR menu. To Order
Plain Chicken Curry
Madras Chicken Curry
Vindaloo Chicken Curry
plus Tikka Chicken Makhoni (Butter)
Chicken Tikka Dansak
Plain Pilau Basmati

and a few more bits and bobs


Plain


Madras and Vindaloo


Makhoni


Plain Pilau


Chicken Tikka Dansak
This one was mine, Yum, refined 2016 restaurant version. ;D
Repeating this one later tonight ;D
cheers Chewy

Glad to see the forum back up

A Patvindi
Nice little number for supper.

Fusion curry, a Pathia and Vindaloo combo
Extra Hot, spicy, sweet and tangy sour sauce with Tikka Chicken
Served on a Mushroom Pilau.



cheers  Chewy
Looks like one of those (Red) Scottish Jobbies  ;D ;D

Oh, the romance of it all ;D
I dare say your the only pheasant plucker on any curry forum.

Everybody sing

I feel your pain - Anita
After the update, an very annoying Malware appeared when using Chrome and Safari
(an unwanted adware-type program (PUP) called Turbomac.
It replaces Googles Adchoices completely 

Aswell as pop up Ad banners everywhere on a page,
it will even break up a post and plonk a leaderboard amongst the text :

What a Son .Of. A. B to get rid of

Luckily Firefox is unaffected. Downside is Chrome runs faster and became my default.
But a lesson learned not to clickthrough any of the links or the intrusive Ads on this site.

cheers Chewy

I have a Morphy Richards too,  ;D 6ltr works a treat!

If your having trouble with the lid, just stick a heavy weight on top, i.e wrap up an engineered house brick
that will keep it from leaking too much steam. Easy fix

You could knock up a simple throwaway dough and go down the Indian Dum Pukht route.
With the dough and the extra weight, you should have no problems at all.

You could always save a lot of time and energy and use a pressure cooker
all done in a couple of hours, instead of a couple of days. food for thought.

cheers Chewy

Well at least you will save a few quid

Quote from the menu -
Chicken Tikka Masala