I'm about to commence day 3 of a 4 day cookathon for tomorrow nights requested curry banquet.  My daughter is bringing her Brazilian friend and his daughter over. 

I've already made a pot of Misty base gravy, and pre-cooked 1.5 kg of lamb rump, 1.5 kg of chicken thigh and 2 kg of chicken breast. I have 1.2 kg of tikka mixed thigh and breast already marinated using CT's recipe, which I'll cook over charcoals today. Some will be served as entrees and some in a dish or 2.

I've made the filling for Malabar chicken mini spring rolls (already sampled a few as testers) and I have 2 boxes of frozen onion bhajis.

Last thing yesterday was a special dish of Mughlai Gosht done in the pressure cooker using a whole 2 kg lamb leg cut into 2" thick chops by the butcher. It is rich and tasty, cooked in butter ghee and using cashew paste, fried onion paste, puree tomato, whole and powdered spices including nutmeg and mace.

I have 1kg of green banana prawns ready to go into the favourite Masala Shrimp and 600g of okra for the Bhindi Masala.  There will be the usual vegetable navratan and today I'll make up the naan dough. 

I haven't done a 10 dish banquet in quite a while and I'm enjoying it.

I did use the fresh tomato at the start and 4 pureed at the appropriate stage. I didn't bother with the squished one. It makes a pretty fair curry and was even better on day 2.  Well worth making for a pretty easy dinner without base gravy.

I've made a double batch of the chicken curry using leg meat and a required spice alteration. I did it in a large stainless steel stockpot to give enough heat contact and surface area for reduction.  It tasted pretty good last night before I put it in the fridge and I imagine it will be improved for dinner tonight.  It is more a traditional curry than BIR done this way but I'm pleased with it so far.

I didn't have green chillis as I used them all up last week making preserved green chilli sauce, so I just included some of that instead and nearly a whole green capsicum diced. I used 3 tennis ball size onions and at least 1/2 a cup of ginger and garlic.  I used the garam masala I had and boosted it with some Kitchen King Masala, a bit of mixed powder and a good amount of paprika which ended up at around 3 TBSP.

Very tasty mild chicken curry, which my family prefer and I'm looking forward to eating it for dinner tonight with both garlic and cheese naan (frozen) and some spiced gold basmati.

He also has a 7 spice version with the addition of coriander seed and a few green cardamom.
Make it 8, or maybe 9 because it appears that he also includes mace (jalvatri) at the end. I'm not sure if the nutmeg is just for explanation of mace.  (Possible optional. see edit below).
https://www.youtube.com/watch?v=EWscnVMq1v0

I don't understand the presence of the course and fine ground Coriander seed shown separately and in addition to that already included in the mixed blend.

Edit:  I wish I understood him.  In this video he appears to explain the basic Garam Masala and then goes into optional variations.  The ingredient list and quantity by mass is given though, which is helpful.  No green cardamom in this version.
https://www.youtube.com/watch?v=jAkTLFxwahM&t=190s

So this begs the question, which one does he use in the chicken curry?

It looks pretty easy to deduce the correct ingredients.  There's not much in it.   A few things noted.  Salt, Black Pepper and course grind Garam Masala.  That's it other than green chilli, garlic and what appears to be a load of fresh ginger.  The thing I find intriguing is why the need to add tomato in three stages?  Fresh in the start, puree in the middle and then a whole skinned Roma tomato which is broken open and cooked to oblivion anyway.

I feel this is pretty close to what is shown in a few of the "from scratch" Chicken Balti videos.  I watched plenty of them a while back and this is the same thing.

Hey Bob,
Have you tried the Balti Psylocibim Mushroom?  A mind altering experience apparently.  LOL.  I imagine it would be best made with the MkII Gravy.

No, sorry mate. Just taking the p1ss. You know about us Aussies.  Well, the real ones anyway.  Not really sure what that is anymore though. It's all become so confused.

Those dishes look pretty good and the lamb chops you showed are right up my alley.  I always love seeing your work.  It inspires me to cook another curry.

Uncle, I tried to email both you and Phil when I thought the forum had completely vanished recently due to expired domain.  I used last known emails so not sure if either of you received them.  Good to see you back.  A while back I had all sorts of issues trying to log in, as you may recall.

Phil, I often look back over old threads that pop up in a particular search or when trying to go back to something I know has been discussed previously.  There are a lot of holes in many threads.  I seriously doubt anyone's ability to identify, let alone recover the lost / truncated posts.  When the site was "gone" most recently, I successfully used The Wayback Machine to view some aspects of the forum I was trying to use though, which was a relief at the time I needed access.

This is what I was getting.  The forum was gone, then back, then gone again and now back again.

Thanks Rob.  I'll set to work on a homemade version of the Malabar for my next fish curry.  It looks pretty close to what I expected.

Do the tin's labels list ingredients Rob?  I'd be interested to see the list of spices in the Malabar Masala. 

I've recently been experimenting with Malabar (Kerala style) fish curry lately.  Pretty basic stuff with only a few spices and quick easy preparation.  Turmeric, salt, mustard seed, fenugreek seed, coriander powder, chilli powder, curry leaves.

I imagine that masala might go well in Nisa Homey's Malabar Chicken Spring Rolls as well.  I've made these a few times and the family always enjoy them.  Next time I do it I'll use frozen spring roll wrappers instead of the dosa though.