After talking to a BIR chef who mentioned he adds Kashmiri Masala to his madras I inevitably went out and bought a box. I am now intrigued as to whether anyone has added this to their curries!

As I ask this question I am beginning to answer it myself I think :

My wife usually orders a chicken curry when we have a t/a. Would I be right in thinking that it would be just the base sauce (I am currently using chewys), with maybe g&g and tomato puree added?

This is a recipe that I acquired from a North Indian cookery tutor several years ago. We used to put it in at the end of the cook although to be honest it did have a tendency to take over the curry so I used to add only half a tsp.  After reading through several threads I think I will try adding to a mix powder where GM is required.

Two tbsp each of:

Large black cardamons (husks removed, use only the resinous seeds inside)
Small green cardamons (left whole)
Cloves
Half a Cinnamon stick
Whole black peppercorns

Grind in a spice/coffee grinder, store in an airtight jar.

Hi, can anyone tell me where I can buy "white tower tomato paste?".  After making a madras last week my wife told me only what I was thinking which was "it tastes overpowered by tomato paste ". I think it would be a wise move to maybe consider trying a different brand as I am currently using any supermarkets own brand.

After reading several threads I have noticed the "white tower being mentioned". Many thanks, Rob.