I never have much trouble getting a strong green chilli taste. (everything else causes the trouble, lol) I de seed and finely chop 5 green birds eye chillies and fry them gently in oil for 10 mins , then add the base sauce for a long cook to release the flavour. added salt may help enhance the flavour. (This is for 1 portion BTW). Sometimes i also add 2 or 3 ground cloves to really heat things up. Green chillies and cloves is explosive! I also find a tsp of pataks jalfrezzi paste works well with green chillies. (although i hate using pataks!) 

I can get a nice sweet taste with condensed milk, but cant make up my mind up if the sour taste in dansak should come from:
a) lemon rind
b) lemon juice
c) tamerind (tried this didn't like it)
d) worcester sauce
e) vinegar
f) fenugreek

if anyone has experimented with these ingredients i would love to know what you think might work best in a chicken dansak? cheers DD 

Hi Mate, I love the taste of green chillies, they are addictive! If you want to get that strong green chilly taste you need to use 4 or 5 small birds eye green chillies, and let them cook for around 45 mins in with the base sauce to really let the flavour and heat ooze out. If you are only cooking the chillies for 10 mins in the frying pan they wont release all the heat and flavour. I sometimes put the base sauce and chicken and green chillies (and other spices/veg) in the oven for 45 mins to let the chillies release the full flavour into the base sauce. That works for me, the base sauce tastes really seasoned. I sometimes add half a chicken stock cube in with the chillies as well, to improve the taste of the base sauce. In my madras i use 2.5 small green chillies and 1 long red chilly de seeded and chopped, it works a treat. Let me know how you get on. DD (chilly addict)

Good work Bobby! can you install a descrete web cam next visit!  only joking! but wouldn't that be great if you could!

Looks tasty,  i like it! whats the recipe?

Hi Josh, I have had some great results combining sweet condensed milk (4tbs), with creamed coconut (50g), and almond powder (30g) with a lightly spiced base + small amount of fresh coriander in last stage of cooking. This is obviously a korma recipe, but might also be of use to other sweet dishes such as CTM in slightly different amounts, possibly with added ingredients such as tomato puree and 1 tbs of ketchup, and a bit of coriander. Not sure if cardamon and clove would be included? what do you guys think? DD     

Great post, this is exactly what i am currently trying to crack. I am going to try to get some ideas on the recipe for a proper BIR red masalla next time i visit my local favourite BIR. Hopefully the owner might drop a few hints if i spend enough on his takaway! will post any hints here ! DD 

Thanks for this great looking recipy UB. Ever since my local BIR owner mentioned the extensive use of red massala and tomato masalla i have been wanting a recipy for such a beast. And now i have one! I think i can feel a mid week curry cooking extravaganza coming on strong!  The diet can wait! , DD

http://www.koausa.org/cookbook/recipes.html

In my quest to find a decent red masalla paste recipy i stumbled across this site. I thought some of the recipies and ideas looked worthy of a post. The rogan josh looks good, might add that to my huge to do list! It looks like it needs some 'cro' base though to beef it up! 

check it out !  DD

Hi all, This recipe is great, you should try it. The marinaded chicken is very nice. The spice mix used for the tomatoe paste is impressive. It reminded me of a taste i notice in real BIR dishes. I think this spice mix could be the real thing. Overall i give the recipe 9 out of 10. I will cook this again very soon, lovely jubbly ! DD