Hi, This sounds like a very healthy base with only 3 tsp of oil.

What do you think afte reading about some of the bases on here with up to 400-500 ml of oil?

Hey Razor,

I guess I just omitted the garlic as the original chickpea curry didn't use it, but it can't do any harm and will probably improve it.

The besan is a thickening agent in place of the onions. I found out the missus had thrown mine away so I just reduced the sauce a bit more.

Having run out of last batch of base and fancying a curry, I put my money (or dinner) where my mouth is and used my own no-onion flexi curry to knock up a quick meal.

I used the recipe as above for king prawns- but tweaked to a ceylon by adding 1 tsp kashmiri chilli, 1 tbsp coconut powder and 2 tsps of lemon juice.

It was tomatoey, but I cleaned the plate then went back and licked the pan

nice pics bet the other campers were rather jealous! 

Hi MrCurry,

Glad you liked the pic.  I used that book a fair bit and enjoyed everything I made from it.  Certainly sounds like a bargain!  The pasta + coconut curry recipe is nice if I remember correctly!

sounds very nice - I think I will try lime in my next pathia - I imagine it will work really well.

Whoops forgot to mention the salt - special brownie points for noticing just add to taste, I use a pinch only.

Chewy, my spice mix has a bit of kasuri methi in so it goes in with spice stage - have to have it in all my curries as it is one Flavour/aroma I associate with a proper curry.

I have never used fresh fenugreek, my only knowledge is from a pat chapman book saying that overcooking can make it bitter.

Razor i think it depends on the flavour you are going for. As a background flavour I add methi early on, but for the full "methi" curry it needs to go in at the end.  I have made 30 portion pots of this style of  and re-heated the next day and the methi flavour fades to almost nothing.

Would be very interested for some inside info on how a BIR chef would make theirs.  I just imagine they are more likely to have dried rather than fresh methi in the kitchen.

Hi all,

In my holy triumvirate of fave curries the Methi is up there with Dhansak and Madras. It is a smoky, musty savoury curry that really goes well with lamb in particular.

I noticed there is no recipe for it on here so thought I'd have a go.  Quite often this is missing from BIR menus but they will always make it for you.  I imagine it is a bog-standard medium curry or a bhuna with added Fenugreek leaves (that was always the KD method)

So I concocted a basic medium curry using some helpful tips from the forum!

300 ml base (Taz's this time)
portion pre-cooked meat
1 tsp restaurant masala (I used CA's this time)
1 tsp mild madras or basaar powder
1 tbsp tomato puree mixed with 2 tbsp water
half tsp chilli powder (or to taste)
1 tsp ginger garlic paste
3 tbsp Kasoori Methi (dried fenugreek leaves - try to remove any really twiggy ones or rub between hands a bit)
half tsp sugar
2 tbsp oil

1. Heat oil and add g/g paste and simmer for 1 min
2. add powdered spices and simmer stirring for 1 min
3. add tomato puree/water stir for 30 secs
4. add a ladle of base and reduce to a thickish paste
5. add pre-cooked main ingredient & sugar
6. top up base bit by bit to get desired consistency (Methi will clog it up a bit so keep it a bit runny)
7. add fenugreek leaves
5. heat for a min and serve



The dark flecks in the sauce are the fenugreek - it was delicious even if I do say myself

Notes: Fenugreek really fades fast so only add just before eating.  If reheating you will need to add more to get the real flavour

Too much fenugreek can become bitter - so add to taste if unsure.  The sugar helps balance the sauce.

I really like Chicken Tikka on its own or in a CTM, and Blade's recipe is cracking. 

But whenever I add tikka to a non creamy curry I really don't see any benefit to the curry.  I cant pick up any Tikka flavours and begrudge both the extra effort in making the tikka, and not getting the benefit of enjoying it in its unadulterated state.

I have noticed on BIR menus and on lots of recipes on here that I may be in the minority as adding Chicken Tikka to a curry seems to sex it up for a lot of people.

Do other peeps really notice the difference in adding Chicken Tikka to their madras, dansaks or vindaloos? 

Me I am happy with cheapo frozen chicken breasts, boiled and cubed