Thanks Jerry I will look into this and try them.  I tried watching that video but gave up each time because the guy can't seem to get his words out. Will try it again.

Can anyone summarise the differences between these two recipes please? Not in exact details, just roughly. It will help me understand this discussion . Thank you

I think elachi North Indian special, tried it last weekend and it was crazy good.  Taking pictures even went out of the window because I was too busy eating. One to make again soon.

I just zipped thru the relevant forum section reading each CTM recipe. Surprising to me how much variation in this one dish, no real agreement between previous recipe authors on here as go how exactly it should be cooked!

I think this one fits that description.

https://curry-recipes.co.uk/curry/index.php/topic,7662.0.html

Thanks guys, it's in the freezer now.  Maybe try a little in the next jalfrezi I make.

This is an American takeaway style tomato sauce for pizzas - think dominos, etc... Big on flavour, not at all traditional Italian, but totally delicious actually. This quality will cover 7 no, 12" pizzas so freeze into baby food moulds as needed so you have it available for future meals, or scale down.

I started with a recipe from Kenny McGowan's book, married it to a few YouTube video recipes then introduced my own ideas, so I think I get to claim this as my own:

Ingredients
50ml olive oil
2 large clove garlic minced
500ml passata
75g tomato puree
1 lvl tsp dried mixed herbs
0.75 lvl tsp garlic powder
1.5 level tsp Salt
1.5 lvl tsp msg
0.5 lvl tsp black Pepper
2 lvl tsp Worcestershire sauce
2 lvl tsp light soy sauce
1 level tbsp sugar
- heat oil and fry garlic gently for couple of mins then add remaining ingredients in a saucepan and reduce slowly (low heat) 20 mins till semi thick, stirring frequently. Cover pan with splatter guard because it will spit and splatter.

Final yield should be about 450g of sauce.

Thanks, will check it out

Followed link to this from the North Indian special thread and looks interesting. Can anyone say which dishes this is used in apart from the North Indian special?  Would like to have a few more uses for this in mind before I make a batch up, otherwise I'll just be left with it sitting around. Thanx

Thanks guys, especially Chewytikka for that particularly good answer. I will experiment a little and if I hit upon a combination which really works I'll post it up.  I like the idea of an Achari mix powder, maybe will add a touch of Kalonji too, but not so much it takes over. 

Watched that Achari Murgh video too, very good technique reference and inspiring me to try something very similar.

Livo I guess it's true there's no such thing as 100% agreement on dish naming and ingredients, but I'd settle for getting close to what most BIR outlets would cook as an achari. I also have the recipe from loveitspicy to try: https://curry-recipes.co.uk/curry/index.php/topic,12334.0.html