Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: 976bar on June 16, 2009, 07:26 PM
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Well in between writing recipes for Buffalo Chicken Wings, which I have to add is combined with a very nice hot sauce (which I thought just might be appreciated on here) I also tonight made a fantastic Kashmiri Chicken Masala which was devoured in minutes! Smiley
Chicken Kashmiri Masala
For 2 people
Ingredients
? Onion Finely Chopped
1 tsp Fresh Garlic Minced
1 tsp Fresh Ginger, grated
1 heaped tbsp Pataks Kashmiri Masala Paste
1 tsp Tomato Puree
1 tsp sugar
? tin of Coconut Milk
? small pot of double cream
2 Chicken breasts pre-cooked
Handful fresh coriander, chopped
2 tbsp rapeseed oil
Method
Heat the oil in a pan and add the onion and saut? until golden brown
Add the garlic and Ginger and cook for 1-2 minutes
Add the Kashmiri paste and tomato puree and cook for a further 1-2 minutes
Add 2 tbsp water and mix
Add the coconut milk and bring to the boil, then simmer until the sauce has reduced and thickened.
Add the sugar and mix in
Add the pre-cooked chicken and warm through thoroughly
Add the chopped coriander
Remove from the heat and add the cream and mix in well
Just before serving sprinkle some chopped coriander and a little cream on top
Serve with Rice and Naan
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976bar,
would u give a bit of background to this dish. a lot of it makes it very tempting. it looks like a traditional recipe adapted to BIR yet there is no base in it.
i like the kashmiri taste and have a packet of bassar (kashmiri curry masala) and use it as or part of spice mix fairly often. i know BIR menu's have kasmir dishes - is this what your aiming for?
if anyone else has any futher details i'd very interested - for example my TA menu has kashmir banana dishes which sounds different.
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Hi Jerry,
My son came home last night with his girlfriend and said they were both starving so could I knock them up a curry?
I had no base sauce out of the freezer, so I thought I would put together a curry from scratch based on ingredients I use for BIR curries but without the base sauce.
Hence I called it a Kashmiri curry because of the Pataks Kashmiri Masala paste I used as the base instead of a curry gravy. After frying the onions, garlic, ginger and spices, I added a little water to mix in the paste, then added some coconut milk, as it all started blending well together it also started thickening up quite quickly, so I added more coconut milk and continued to add that until around 3/4 tin.I then reduced the sauce down to a thickish consistency like that of a korma.
This gave a wonderful consistency, but it needed more. So I added the chopped coriander and then I drew the pan aside and added 1/2 carton of a small pot of fresh double cream. The taste was incredible for a curry which was made from scratch without a base sauce. My son actually said it was one of the best curries I have ever made.
I wish I hadn't had salad last night now and joined them!! :( lol
I'll be making this again at the weekend and will experiment with it a bit more too.
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... then added some coconut milk, as it all started blending well together it also started thickening up quite quickly, so I added more coconut milk and continued to add that until around 3/4 tin.
This gave a wonderful consistency, but it needed more. So I added the chopped coriander and then I drew the pan aside and added 1/2 carton of a small pot of fresh double cream...
One for Weight Watchers then :P :P :P
Actually it sounds pretty good, keep us posted on how it develops.
Churz
CoR
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976bar,
thanks for the background - all makes sense now.
i will try this next week using base. it has the hallmarks of a dish i've been looking for ie BIR but a bit different to madras.
if it works out then my next step would be to try to get the banana into it somehow. i'm just not sure how BIR's serve it given the inclusion of "banana" in the title. i'm familiar with fritter but that's not what i would be after (although i like it as a side in a biriyani). i may have to get a TA for side by side if the initial trial goes well.
many thanks.
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Hi Jerry,
Your Kashmiri Chicken Masala has banana in it?
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976bar,
i'd never heard of the dish until u're post. i had a look at my TA menu to get a feel for what it was. "Kashmir" is only listed under Balti and listed as - "Balti Chicken Kashmir Banana".
i'll ask about it next time i'm in the TA. I'm hoping it's not just a banana fritter.
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I only asked because many years ago when I started eating Indian food, and we're talking back in the late 70's now, the BIR's seemed to be so different to now. I do remember having a dish way back then with Banana in it, and it was fabulous, but I cannot remember the name of it now. But I do remember it being a creamy chicken dish like I cooked last night. But last nights dish had a lot more heat to it than way back then....
I also remember cutting my teeth so to speak on Lamb Korma which I adored and I might add bought me out in a sweat when I ate it as I was not used to spiced food before that lol. But even then, the BIR food of that era was quite different from what we find today on our menu's........
I then ventured onto Lamb Bhoona, which is still my favourite dish today, and thats why I asked many months ago if anyone had a Lamb Bhoona recipe, as out of probably over 30 restaurants in my area, there is only one I would consider that makes a Bhoona that tastes like it did when I first tried it. The rest seem to be a concoction of different ideas all thrown in together.
So time has moved on in the BIR world and I bet that if I did ever order another lamb Korma, it probably would taste of something quite different these days........
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i started back in the late 70's too.
i've been vary narrow on the menu only really liking madras and derivatives.
some places are still for me the same. the Dilshad near my home town has been under the same management since 72 ish. i can't tell any difference in the madras. sure though the menu is nothing like it used to be. my fav is called sylheti - the nearest to it on most menu's is garlic chicken. i'm working on trying to get close to it myself.
anyhow following u're prompt i will add some mashed banana along with the base when i give it a go next week.
well looking fwd to it. um
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Let us know how it turns out :)
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Why are mashed banana and bana fritters being talked about?. All the kashmiri curries I've ever had have had banana slices in them, nothing else. I remember when I first had a kashmiri curry (1983 I think), I wasn't expecting to see banana in a curry and wasn't looking forward to trying it. But my god when I did I just couldn't believe how good the flavour was.
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many thanks Secret Santa. i'm now well sorted.
i've no knowledge on kashmiri curries at all but given 976bar's recipe felt it had real good prospects. i do like my bassar spice mix though but i'd never paid any attention to press of the packaging which i now realise states clearly, "traditional kashmiri curry masala" or curry powder.
the banana fritter came from having biryani. if i flush with dosh i have a biryani with madras curry sauce and banana fritter on the side. if poss a Persian biryani.
the mashed was a pure guess on my part.
sliced it is.
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... i do like my bassar spice mix though but i'd never paid any attention to press of the packaging which i now realise states clearly, "traditional kashmiri curry masala" or curry powder.
the banana fritter came from having biryani. if i flush with dosh i have a biryani with madras curry sauce and banana fritter on the side.
Hi JerryM
If you look at different brands of bassar you'll see some labeled as Kashmiri massala and some as Pakistani. They are all different, quite markedly so in fact, one of my local Asian shops has about six different ones.
Wouldn't the banana in fact more likely be plantain which are better for cooking?
Regards
CoR
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Wouldn't the banana in fact more likely be plantain which are better for cooking?
Regards
CoR
CoR,
thanks for extra info on the spice - had not realised there are so many different brands (mine for info is King of Spice which was recommended by the store owner).
On the plantain - have never come across them before (used them) - are they worth trying?
ps u're talking to a banana fan who even has it in porridge
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Wouldn't the banana in fact more likely be plantain which are better for cooking?
No, it's definitely ordinary yellow bananas that are used, at least in my experience. I think you would have to carefully select the ripeness of the banana too, too ripe and it's going to fall apart in the curry, too under ripe and it'll lack the necessary sweetness. I really don't think the ones I've had have had any pureed/mashed banana in them as Jerry was thinking of trying, but it might not be a bad idea.
Also I wouldn't use Bassar for a kashmiri curry. All the ones I've had have been sweet and mild and the bassar would make it too hot. I dare say that using pataks kashmiri paste might be a better guess at what they are using in the BIRs.
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Hi JerryM and SS
Jerry plantain are simply cooking banana and like cooking apples are bitter compared to eating ones, they are also a lot tougher so cook better, they go sweet when cooked. I only mentioned them coz they are popular at my local Asian shops so I thought that's what the BIRs would use but obviously not according to SS, fair enough.
I quite like fruit in (some) curries so if I can get some planain I'll give them a go and let you know how it goes.
SS thanks for the warning re the Pataks, I'll steer clear of any BIR Kashmiri anything in case that's what they've used, can't stand Pataks it always leaves a nasty chemical after taste!
Regards
CoR
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Secret Santa & CoR,
i know exactly the ripeness Secret Santa refers to (a few black bits starting to appear on the skin but none inside) and will select this for the curry next week. i'll leave the plantain for the mo (interesting that they're used a lot - i'll probably fall over them on my next visit to my local).
on the spice i won't use pataks (not a fan of the football team either). the bassar is not that hot (on a wet finger test a fair bit hotter than my rajah hot curry powder) but i would be aiming for just below madras heat and given what u say i may need to adjust the addition of chilli powder at cooking stage. i'm expecting the banana to balance things out a bit too.
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Just a thought on the use of plantain. Unless I've led a very sheltered BIR eating life, I can't say I've ever seen it mentioned on a BIR menu, let alone actually had it in a curry.
It's more used in Jamaican and West indian style of cooking. I do rice and peas with jerk chicken and fried plantain for example. It sounds well off the mark for BIR curries though...unless someone tells me different.
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I do rice and peas with jerk chicken and fried plantain for example.
recognising this as off topic and i'm not asking of course but is this something u rate and have written down. ;)
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i made 2 off "kashmiri" curries last night - perfect and will be making on a regular basis. many thanks 976bar and Secret Santa for the inspiration.
4 tbsp oil
1 chef spoon chopped onion
1 tsp fine chopped garlic
1/4 tsp salt
1 tsp bassar
1/4 tsp chilli
1 heaped tbsp tom puree
1 chef spoon base (to go in with spices)
300ml base
25g block of cream coconut (see below)
2 tbsp carnation (see below)
sliced banana
1 tsp onion paste
2 pinch frozen coriander
nb the 1st curry was very sweet which was very nice but we prefere a more currier taste. so on 2nd curry i replaced the coonut block with 4 tbsp coconut flour and reduced carnation to 1 tbsp.
both curries were excellent. 8 for the 1st and a clear 10 for the 2nd although the difference in the ingredients is really down to personal preference.
this dish as Secret Santa pointed out depends very much on getting a good tasting and ripe banana (ie canary type).
this dish rates as a curry with a slight twist - it gets a "fantastic" rating on a personal liking score.
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Hi Jerry.
I'm glad you had a success with your first attempt. Looking at the finished curry though, I can't see any banana slices...did they disintegrate? The kashmiri curries I've had always had soft, but still in one piece, slices.
I see you also only used bassar spice mix, that surprised me. The coconut is not a flavour that has been in the kasmiri curries i've had, but I can see that it would work. Also it looks very orange to me, the ones I had were light brown, which base did you use?
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Secret Santa,
i think u would like this curry.
i did not use any meat. i always like to get the sauce right 1st.
the slices are there for sure (key ingredient). in fact on the 2nd curry i got a tad greedy and put 1 1/2 banana's in albeit they were small canary type. the banana did pretty much stay in tack but some around the surface did disintegrate into the sauce. a very nice combination.
i often (usually) go 50:50 on bassar with Rajah Curry Powder as i feel it tones the bassar down a little. i felt the coconut and banana would do this on their own accord hence all bassar.
the carnation milk seemed to lighten the colour - it was less orange on the 2nd curry when i used 1 tbsp carnation.
i used safron base which i believe explains some of the colour.
my wife recons it was as good as in a restaurant but she's no an ardent curry fan. these ladies are quite discerning when it comes to food though.
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i made a further 2 off last night. the 1st was not so good. the 2nd perfect.
the reason - down to water (and hence allowable cooking time). the base i'm using was saffron which when i made it pretty much overspilled my base pan "stock pot" due to it's high yield. this meant i could not thin the base as much as i'd normally do.
so earlier in the week i added 100ml water to the 300ml of base to put the "thinness" right. last night i failed to do this on the 1st curry and the sauce dried out too early in the cooking. on the 2nd go i added the extra water and back perfect. took me by surprised how much effect the extra water made.
i think the thinner base is critical specifically when using coconut flour.
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Ha Ha Jerry,
I just seen your Kashmiri Masala, as I could not find this post before. It looks fantastic, I'm definitely gonna give that a go.
Have you made it since? :)
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976bar,
i started with your recipe and just tweaked it towards BIR.
it really is top notch.
i only make it now with coconut flour. i add extra water (100ml) when adding the base as the flour seems to soak the liquid up and ends up too dry before the dish has cooked (extra base would work similar - depends on the base being used).
we make it all the time. it has really gelled with us.
my local TA don't have it on the menu as i was interested in how it compares. i may ask at some point but it really matters not for us. it's a dish in it's own right.
many thanks for the inspiration.
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i made 2 off last night. the 1st was not as good as normal - it's key that the banana is cooked through and starts to blend slightly into the curry sauce. the ripeness of the banana is also important and has an effect on the cooking time required.
on the 2nd go i sliced the banana thin (about 2/3rd what i normally slice something like 3mm instead of 4 or 5). i also added the water twice ie added a second 100ml after the 1st had evaped off. this had the effect of extending the cooking time and made sure the banana had started to break down.
the 2nd go was perfect.
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I cooked this tonight having chosen to thicken the sauce further. It was quite delicious, though the wife and I agreed my heaped tablespoon was too heaped ;)
Thanks for the recipe, I will certainly do it again and will definitely use banana next time, you can almost sense it would go well. Would have done it this time round, but we didn't have any.
PS Shhhh, don't tell anyone I used paste ;)
(http://www.curry-recipes.co.uk/imagehost/pics/2a6d23e12a52b591a65b5da32c32d578.jpg)
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Axe,
we make this all the time. i've dropped using the coconut block and only use the flour (3 htbsp). the banana's ideally need to be just ripe (getting black on the skin and ideally the small variety like from the canaries and sliced thin). i add 100ml of water to the base to help cook out the coconut flour. i use either g/g paste or chopped garlic whichever i have on the go (must admit i'm pretty much using only g/g paste at the mo).
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I did have block but ended up using a tin of coconut milk that the wife picked up. I haven't as yet bought any flour/powder but it is on my list of things to get.
Its worth keeping a little paste in the fridge just for the ease of making this dish. I have a few ideas that I am going to toy with like adding Cashew Nuts or Toasted Almond Flakes, Yoghurt instead of Cream, etc. (I didn't use cream yesterday either).
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discussion in the powerhouse post led me to chk this is upto date. i have tweaked the onion paste from 1 tsp to 1 tbsp, sometimes i don't use the carnation milk, i use g/g paste in place of the garlic down to ease.
2 off tips that i feel important: slice the banana thin and use 100ml of extra water to help cook out the coconut flour.
exact recipe as my yellow sticky (in the order they are added):
1)
4 tbsp oil
1 chef spoon chopped onion (4 tbsp)
2)
1 tsp garlic/ginger paste
3)
1/4 tsp salt
1 tsp bassar
1/4 tsp chilli
1 tbsp tom puree
1 chef spoon base (to go in with spices) 4 tbsp
4)
300ml base
100ml water
1 chef coconut flour (4 tbsp)
2 tbsp carnation (can leave out)
thin sliced banana (ripe ideally and small canary type if possible)
1 tbsp onion paste
2 pinch frozen coriander
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discussion in the powerhouse post led me to chk this is upto date.
Many thanks for the update and clarification. It must be worth a try, given the positive feedback from several people.
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George,
it is well worth a try if u're a fan of banana.
i've not come across an equivalent dish in BIR land and would be interested in members thoughts on which is the closest BIR dish - just so i could do comparison.
i guess 976bar as the originator may know more - for example there is no "kashmiri" on my local TA's menu so it must depend somehow on the chef's background or preferences.
ps u can use normal mix powder in place of the bassar but the result isn't quite as good. i also use the bassar generally in other dishes in place of mix powder just for a change now and again.
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Jerry
every restaurant/Take away in liverpool and the Wirral have Kashmiri Chicken on there menu
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billycat,
many thanks - quite a surprise. i'll have an answer hopefully soon - still have Heswall Tandoori as a priority (was back across the boarder last night 1st time in 3 mths).
ps following your prompt i checked the Dilshad menu from the midlands - no kashmiri on there either so got to be a regional variation
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Jerry
If you're on the Wirral, try the Murad Balti, Wallasey Rd, Liscard. Great TA. The chef's name is Bari, he's a nice guy. Tell his best customer from Grove Rd says hell from Australia. His chicken naga is heaven on a plate.
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Vindaloo-crazy,
thanks for the thought - i'm miles away i'm afraid (warrington). i have reason to visit ellesmere port often and that's quite a jaunt.
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Ah well, if you ever get the chance mate. :)
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George, it is well worth a try if u're a fan of banana.
I always thought 'Kashmiri' and 'Malayan' dishes on the menu were just simple variants on korma, like adding a few slices of banana, lychees or something. I didn't think it does much to alter the korma sauce flavour but perhaps I'm wrong.
About 18 months ago, IU had one of those dishes at a BIR in another region and it was delicious. The sauce was much better than standard korma (which was also on the table, so I could taste the difference).
Does your addition of banana affect the flavour of the whole sauce, would you say?
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Does your addition of banana affect the flavour of the whole sauce, would you say?
George,
Yes it does for sure - adds a sweetness - for example if the banana is not ripe then the dish turns out poor.
i think what u're getting at though (and what makes it for me) is the combination of the bassar/spice mix ie it does not loose it's curry pedigree whilst being a tad more adventurous in the use of fruit.
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I always thought 'Kashmiri' and 'Malayan' dishes on the menu were just simple variants on korma
Not in my experience George. Korma is my least favourite BIR curry so if the Kashmiri was anything like it I would not take to it. When I've had Kashmiri it has been like a very mild curry sauce, with no chilli heat, and a sweetness added by the banana but the sauce is a brown colour (not yellow like korma).
I would therefore guess that if any cream has been added then it is in small amounts.
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When I've had Kashmiri it has been like a very mild curry sauce, with no chilli heat, and a sweetness added by the banana but the sauce is a brown colour (not yellow like korma).
I now realise I've probably been missing out. I should have ordered this dish more frequently. Thank you for all for opening my eyes.
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this is by far my favorite dish. i'm not sure if the recipe i use is up to date so have added the current version:
oil 1 chef (4 tbsp)
chopped onion 1 chef (pre cooked par boiled in salt & turmeric 10 mins)
garlic puree 1 tsp (you could use g/g)
bassar 0.5 tsp (you could use mix but bassar gives a more authentic result)
chilli powder 0.25 tsp
tom puree 1 tbsp
salt 0.25 tsp (depends on your base - ideally 0.5 to 0.75 tsp in total)
base 1 chef (to cook out the spices)
coconut flour 3 tbsp
banana 1 (thin sliced and ideally ripe - a few black specks and the small canary type but not essential)
base 300ml plus 100ml water (depending on how thin the base is - needed to cook out the coconut flour)
carnation 2 tbsp
fresh "frozen" chopped coriander large pinch (4 fingers and thumb)
bunjarra 1 tbsp (original or ashoka)
squirt lemon dressing (~3 sec)
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I don't know how I missed this first time as it looks like a great dish. I might try and adapt it to the Taz base. Would I get away with leaving out the bunjarra?
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Stephen,
bunjarra is one of those optional items - some don't think much of it - others including myself swear by it.
for sure leave it out.
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cheers Jerry
I am using the Taz base currently but thinking about going back to the Ashoka base and the bunjarra is part and package of the Ashoka approach. However I'm gonna have a crack at it with Taz furst.
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976 and Jerry, Thank you! ;D
made this tonight and was delicious , definately a keeper ;)
i made a few changes though out of convienience and memory loss :P
chef spoon of pre cooked onions and peppers
1tsp bassar
1/2 tsp kashmiri chilli powder(replacing hot chilli)
no banana
and i forgot to add the carnation ::)
but still....a great tasting curry!
Cheers, Frank. ;)
edit: forgot to mention i tried the hot chalice oil tonight as well.
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Hi DP,
I'm glad you liked it :)
Isn't the chalice oil nice?!! :)
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Not too happy out here in the colonies. :(
I know this is a very, very old thread but it is the best place for me to post as I'm on a mission to cook this. Unfortunately, I've hit some immediate hurdles. Unless I can come up with a suitable copy of either Bassar or Patak's Kashmiri Paste, my chances are a bit slim. I could buy 20 x 400g bags of Al Noor Bassar online and have it posted to me for anywhere between AUS $180 and $200, or I could try a single bag for about AUS $60. :o A 2.2 kg bottle of Pataks will cost me around AUS $100 ??? I don't think I'll be doing that and it may not succeed anyway.
I have some pretty good information I've dug up about the Bassar. I'm wondering if someone could post the listed ingredients of the Pataks Kashmiri paste. I'd like to see if they are similar and then decide which is the best alternative between a home-made Bassar Masala or a home-made Kashmiri Paste.
As far as I can tell, there are no comparable Pakistani / Kashmiri Masalas or pastes available in Australia. I went down to the local Indian Grocer today, "Namaste", and the lady there was on the phone to her hubby at the wholesaler in Sydney while I was present and giving her information. I could just as well have been asking for a Dodo bird feather and the result would have been the same.
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Patak's Kashmiri masala curry paste is pretty simple in terms of ingredients : vegetable oil, water, chilli (19%), garlic powder (10%), salt, coriander, "spices" (contains mustard), ginger, acetic acid. Al Noor Pakistani Bassar curry masala, on the other hand, is either a great deal more complex or at least does not bundle everything into "spices" : chilli powder, coriander powder, turmeric powder, mustard oil, fenugreek leaves, cumin powder, bay leaves, mustard seeds, cardamom powder, black pepper powder, cloves, fenugreek powder, nutmeg powder. HTH.
** Phil.
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P.S. Spices of India will send me 400gm Al Noor Bassar curry masala for
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That is my concern Phil. I'm certain we used to get the full range of Pataks here a decade ago. Not today though. Thanks for the offer but I'll work it out.
Contains Mustard. I wonder?
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I have managed to locate an online Indian grocer who stocks Mangal Kashmiri Masala. I've read the old thread about it on this forum so I'll give it a try.
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I made this tonight with my own concocted Masala Spice mix. While it was indeed a very pleasing dish and one I'll make again, I have no idea if it tasted like it is meant to in either 976Bar's OP using Pataks or JerryM's version using Bassar. I think it would benefit from the use of at least just a little bit of Mixed Powder which is not present in either recipe. Maybe next time. Still a nice dish anyway.
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Today I received in the mail the complimentary packet of Kashmiri Curry Masala (Basaar) from the local Spicery and as discussed elsewhere, I immediately set about doing a 3 way side by side test of my own concocted Basaar, this newly created commercial blend and the Mangal Kashmiri Masala paste I finally managed to obtain a week or so ago. This will take 2 posts as there are 8 photographs.
These are scaled down single serve preparations using only 150 grams of chicken per dish and all other ingredients adjusted to quantity for consistency and fair comparison.
Ingredients 1 - 3 are the 3 different Masala blends, 1 tsp of each, along with 40 g onions. 2 tsp G&G paste plus a pinch each black pepper and salt.
Ingredients 4 is per dish, 1 tsp oil and 1 tsp ghee 3 tsp diluted tomato paste, 2 tsp coconut milk, 3 tsp cream / yogurt blend and a squirt of lime juice per dish. Not pictured is chopped coriander leaf and stalk. 1 tsp added at end of cooking and 1 tsp for garnish.
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Ingredients 5 is 450 g of pre-cooked chicken thigh fillets and enough base gravy.
KCM X 1 - 3 are the finished dishes in the order of my own Basaar, Mangal paste and the new commercial Basaar. (I think the brand may be also available in UK but it is from Australia. I'm not naming it publicly on this site so I can't be accused of trolling for business promotion even though I have no connection to the firm). To look at the dishes there is hardly any discernible difference as you'd expect. There may be a very slight difference in colouration.
How were they? I have come to the conclusion that my own Basaar blend is 100 % acceptable as a Kashmiri Masala and can easily be adjusted to give more if required. The only real difference in the 3 was a very slight variation in heat, with mine the mildest, followed by the Mangal and the new Basaar the hottest. It does list Hot Chilli as an included spice as well as Kashmiri Chilli. The other difference which I do quite like is in the new Basaar there is a woodiness or mustiness that I would attribute to the Dagar Phool (Dagarful). I really do like it. This makes this new commercial blend my winner but I can easily fix my own up by the addition of some dagarful and I'm fine with the heat level of all 3. Once mine is all gone I'll probably just buy the ready made stuff. It's good.
Good fun and a yummy lunch. ;D
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Hi Livo, this is a great and inspiring post, you really are creative and I
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LC, I don't think anybody had a dig at me about Dagar Phool. It is relatively new to me and basically unknown until very recently. Today was the very first time I've ever actually had any that I know of unless it is used in restaurants. There is very little written about it at all on the forum. DalPuri didn't rate it and CT simply said that it is rather obscure and that he doubted actual BIR's would even know about it let alone use it. Neither of these assertions were directed to me.
The blend I made is already here somewhere. I'll see if I can relocate it. It was made from a box of Eastern brand Fish Masala that I noticed had a lot of the same core spices included in Basaar. I then just added the stuff that was missing in a guess of quantity. As it turns out I was pretty close to the mark.
I'll post a link when found.
http://www.curry-recipes.co.uk/curry/index.php?topic=8823.30 (http://www.curry-recipes.co.uk/curry/index.php?topic=8823.30) I still have the piece of paper with my notes on it. I'll try to nail it down a bit better for you tomorrow LC.
By the way, my wife also preferred the dish made with the blend containing Dagar Phool. She just said it had something a bit different that made it nice. But honestly there isn't much difference at all unless you really concentrate on it.
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Thanks Livo for pointing that out, I knew it had popped up recently and been dismissed before your testing. Yes please do forward or link me to the information as I did a forum search on Dagar Phool with the only post being yours.
Basaar Masala dose seem to be so very expensive.
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Search also for dagarful and dagad phool
See the "what is bassar curry masala" thread for info about my homemade mix. Link 2 posts above.