Welcome to crO ivangough and thanks for sharing your recipe with us, which is interesting. 

Just some quick observations, if I may.  225g is about one medium/large onion isnt it?  The quanity of spices (over 17 teaspoons?) seems like a shed load of spices for such a small amount of onions and veg?  Are you sure your quanities are correct?

It makes me shudder to think what this base might taste like with 1tsp of nutmeg and/or 3 tsp of cardamon powder and/or 1tsp of white pepper in it (given the small amount of veg).  Presumably you've tried it?  What does it taste like?  What types of curry would you say its suited to?  With 2 tsp of chilli powder, it must be bloody hot ones!

Yoghurt is the stuff that marinates (tenderises) the meat by breaking down the proteins in the meat (like other acidic substances such as lemon juice, other fruit juices, vinegar, wine, etc).  Evaporated milk wont be doing that.

Being acidic, yoghurt generally adds tartiness (not really creaminess) to dishes.  Evaporated milk, being sweet and creamy, will add sweetness and creaminess to a dish.

Quote from: Chris303 on April 23, 2008, 08:41 PM
its main ingredient is anchovies though.... this is not vegetarian and I dont know any places I have been that are not veggie concious.

Anchovies are AN ingredient, but I dont think they are the MAIN ingredient chris?

Veggies conscious or not, do birs use it selectively for non-vegetarian dishes though?

Quote from: scotty99 on April 25, 2008, 01:04 AM
First off, hope i don't offend anyone by posting a pork meat query here

Im sure you wont and too bad if you do.  This site is about cooking curries, not religion 

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ps- can i marinade the pork with anything?

Personally, I'd be tempted to make a traditional goan pork vindaloo by marinating the pork in a little vinegar, chilli paste, garlic, ginger and spices overnight.  Then maybe use any madras/vindaloo recipe on here that takes your fancy

Quote from: JerryM on April 24, 2008, 08:06 PM
5ml (1tsp) La Chinata Smoked Paprika

it produces a sweet smokey variation to the original

i use in the ratio 50:50 with rajah hot madras curry powder

You confuse me jerry

1)  Im sure birs dont use smoked paprika, in fact ive never ever seen it
2)  You say you dont like tumeric, yet its the main ingredient of Rajah curry powder, which you say is "spot on"

Quote from: JerryM on April 24, 2008, 07:26 PM
so i followed the instructions on the jar adding oil, the paste, evaporated milk (had no yoghurt)

Evaporated milk is not a substitute for yoghurt jerry

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the meat was a little tough. (reason, i normally marinate for 3 days and feel this makes a big difference)

It may do, but bir tikka is generally not tough and they certainly wont marinate for 3 days!  A couple of hours, maybe, and overnight if youre lucky.

Using yoghurt instead of evaporated milk would help jerry

Quote from: JerryM on April 24, 2008, 07:04 PM
i am certain that for those who like the more authentic cooking then this is definitely the base for them....in summary for anyone wanting to replicate their local BIR (as i do) it's not for us. for anyone edging more to the authentic cooking then this will be the base for u and clearly passes the threshold.

But bases arent used in authentic indian cooking jerry.  For those "edging more to the authentic cooking", leave the base out!

You seem to get quite confused sometimes jerry 

Quote from: currytester on April 20, 2008, 07:08 PM
after all the posts and disparagements from members

I think you probably didnt help your cause much by your opening gambit currytester:

Quote from: currytester
What a load of twaddle you guys are talking

I dont know, maybe it got peoples' backs up do you think? 

For the life of me, Im still not sure what you meant by it anyway?  Maybe you can elaborate?

I dunno sns, you always seem to come across as being a little too sarcastic?

I dont know why, but I cant help but think that your bogus cg13