Mick, what can I say, other than good for you. Please keep us informed of your progress with it and any photos will be genuinely appreciated by all of us. I can't way to hear of your results with Nans. UB was my hero when he built his and have often wondered if we can recreate good enough results on home ovens. Will invest in one come the summer if you can vouch for it. The chicken sounds great. Good luck with it. PP

Thanks Stephen

Thanks for your support Phil. I don't have the time to pull it all together again. I know there are good reasons for why it was done but still would rather they were put together again but who has the time? Keeping then in one post then separate threads for resulting questions per recipe makes sense. PP

Paul, the trick with The Ashoka posts is to give up a Saturday afternoon stick on some good music or listen to the football (as I do) then make batches of the trilogy and freeze them in portion sizes. I use freezer bags and have used old ice cube trays for the G/G Paste in the past. It is well worth it. I am moving house next week and have deliberately used up all my stock so will be doing a fresh batch fairly soon once settled. I get weeks out of one glorious Saturday afternoon with the smell everywhere. PP

Thanks Jerry, which brand of coconut flour do you use ancient easy to find? PP

I am glad for you Ramirez, the pre cooked recipe here makes a big impact and when I want to cook a proper curry this is how it is done. I am sorry about the confusion with the recipe. It was written in one big posting session that took me hours. I am still pissed that it was all cut up and dispersed all over the site. These recipes all inter relate and are the actual recipes used in a real BIR. Given the purpose of the site you would have thought they would have been kept together, Perhaps a new category of actual BIR recipes kept together under the name of the BIR. Anyway apart from regional variation these recipes are hard to improve on. IMHO. I also have more of them but can't be bothered posting them if they are still to be kept apart as they will probably lead to endless questions that would not be necessary if they were respectively kept together. Finally if someone could delete the bracketed content from the recipe above it would help us all.

Great post Prawnsalad, I too have been on and off vegetarian including no fish. For the last four months I returned to non meat eating. It certainly limits the range of dishes but not the ultimate flavours IMHO. I have to say too that all my comments recognise regional variation but I disagree about the addition of meat based stocks. I know many will not be convinced but when I visited The Ashoka I witnessed the entire process of the base sauce being cooked then used in dishes. At no time was any stock or meat added. When folks here still feel they are short on BIR standard I have to wonder if they have used as per the recipes both the Pre cooked G/G Paste and Bunjarra. These two breakthroughs deliver consistently the missing piece for me after over 30 years of searching. I also agree that you don't need salt once you become veggie and your palet adjusts. For what it is worth though sticking in meat pieces to pre cook while the base sauce is being made is something I have done just to save time and space on the cooker but I don't feel it adds anything significant to the flavour. Hope the debate continues once again great post,thanks PP

Sometimes when I can't be bothered I just pre cook while getting everything else together by using a couple of tablespoons of a Pataks paste in water to cover the chicken. I am not proud of this but to be honest guests don't notice the difference. I've also done same with potatoes and once drained and dried in the air they are impossible not to nibble on. However if I was having a "proper" curry I would only use The Ashoka method hand mixed as per the recipe PP

Jerry, thanks for the photos, it's funny how without the colouring it doesn't look right. Is your preference based on regional variation or is it simply not as good as CK's. PP

I've definitely read this before somewhere, however "secret onion pastes" or Bunjarra has definitely been the key missing ingredient for my thirty years plus of searching for the Holy Grail, After my visit to The Ashoka the Bunjarra and pre cooked G/G paste took me to where I was striving for. This bread dough type paste might be a suitable alternative when I don't have time to make Bunjarra proper. Thanks for testing it Haldi. PP