Falkor's guide to cooking the perfect curry!

[falkor2k15]

OK, I've already written about Human Behaviour. Now I would like to discuss a subject much closer to my heart: how to cook the perfect curry! 

Let's start with the main ingredients - the spices: ALWAYS buy them whole and dry-roast them on a low heat for 10 minutes on day of use before grinding them up, including dried red chillis - Kashimiri work well or Naga for more spicy. The only spice that is store-bought ground instead of whole is Turmeric - but you can get this fresh from certain Asian stores if you prefer.

A real chef doesn't measure the spices - it all comes from experience. So let me explain about the rough quantities for typical spices when preparing your masalas:
2 desert spoons: Coriander Seeds
1 desert spoon: Cumin Seeds, Turmeric
1/2 teaspoon: all the rest of the typical spices that you will use.
Pinch: Black Cardamom, Fenugreek (both bitter)

1 teaspoon is equivalent to grabbing about 5 green cardamom (crush them first along with the black cardamom and nutmeg if using) or slightly more cloves. All whole spices will reduce in size when ground - typically from 1 tsp to 1/2 tsp. For black pepper maybe aim between a pinch and 1/2 tsp post-grinding (about 1 tsp before grinding).

As a golden rule then: for 90% of curries (Indian at least) it's 2 x Coriander over Cumin and Turmeric and then less for the rest.

You can choose what spices you like, such as mustard, fennel, fenugreek, star anise (latter more in Southeast Asian curries). The rest are categorised as Garam Masala: black pepper, cardamom, cloves, cinnamon or cassia, bay leaves, nutmeg, mace.  For creamy curries maybe choose white poppy seeds, melon seeds (goes well with nuts). Korma uses a bit of extra green cardamom generally. Some South Indian curries will use Black Mustard seeds and curry leaves, and sometimes Kalpasi and Black Stone Flower for more specialised Tamil-Nadu curries. Hyderabadi cuisine uses a mixture of spices called Potli Masala, but you won't find that outside of India.

Special case: Rose petals (Mughal style), Black Onion/Nieglla/Kalonji, allspice/pimento (more for Caribbean curries).

Some spices you generally don't use in curries, but in other sides: ajwain/lovage, aniseed, caraway, black salt, mango/amchoor powder, black tail pepper, black cumin/kala jeera, blue poppy seeds, dill seeds.

If you like to retain some whole spice then you could use the seed of the green cardamom (elaichi seed) or you could put in 1/2 tsp of Panch Pooran or you could cut tiny bits of Star Anise. For a compromise between ground and whole try split-mustard, split-coriander and split-fenugreek seeds.

You also need garlic-ginger paste (or Asafoetida) and dried methi/fenugreek leaves. I could cover Southeast Asian curries too - but leave that for another time.

[RouletteGhost]

If only you could lay out your roulette ideas this clearly

Apply the teaspoon amounts to your roulette posts please

[Turner]

Ingredients

1. Find 1 bangladeshi chef
2. Order 1 pint of Cobra
3. Order Chicken Madras.... rice and chips
4. When it arrives...eat it.
5. Order more Cobra

And relax....

[falkor2k15]

OIL

The more oil you use in your curry the better it will taste: 1 to 2 ladles is typical for 500 grams of meat. Go for Butter Ghee - anything else is not considered healthy or becomes poisonous at high heat. Coconut Oil would be fine too.

BASE GRAVY

There are numerous savoury, sweet and sour bases that can be used freely and interchangeably with your favourite meat, vegetables and spice combinations. All base gravies need to be ground/blended if not smooth already

ONIONS

Onions are the critical part of a base gravy. They can be chopped and fried briefly before adding other ingredients, or julienned and fried on a low heat for about 30 minutes until brown. These methods require a medium or large onion per curry. Another method used by restaurants is to boil 2 onions and blend them into a paste, though they work with much larger ratios to what we are using here, filling up whole pots with onions for use in multiple servings.

TOMATO

Two fresh or half a tin of chopped tomatoes is usually sufficient for a good tomato base. This has always been one of the more common ways of cooking a curry at home.

VEGETABLE

For a thick, tasty, restaurant style gravy, boil and blend 2 onions, 1 tomato, a piece of carrot, a piece of white cabbage, pieces of green and red bell pepper and a quarter of a small pack of coriander with the stalks still on. About 50ml of oil and 350ml of water is required together with 1/2 teaspoon of jaggery or sugar. Cover and simmer on a low heat for just over 45 minutes before blending in a food processor.

FRUITY

To the previous base, add small pieces of fruit with the core/seeds removed and 1-2 teaspoons of other ingredients: slice of apple with skin, tinned Lychees, tinned Pineapple rings, Lemon juice, Coleman's Mint sauce, Mango Chutney, Carnation milk or single cream, Pure Mustard Oil - 1 tsp, butter, coconut powder, almond powder and yogurt.

Often accompanied by store-bought Tikka, Tandoori, Kashmiri masala and, sometimes, Kebab, pastes, this base is used by restaurants to make Tikka Masala recipes.

COCONUT

Use half a tin of Coconut milk and/or desiccated (or freshly grated) coconut that is dry-roasted for a few minutes then ground. Feel free to add water to any curry, including those of this base, if ever needed.

TOMATO AND COCONUT

A tomato base can be combined with a coconut base using half of each tin (tomatoes and coconut milk).

YOGURT/CREAM

A whole pot of Yogurt and or cream adjusted to your liking can both be used in a base gravy. These in turn can be combined with Tomato.

SWEET AND SOUR

Manchurian Chicken or Gobi (Cauliflower) are great Indo-Chinese dishes being served in South Indian restaurants. They are cooked in a batter, and covered in a tangy sweet and sour sauce. Re-creating those delights involves a concoction of Tomato Puree, Tomato Ketchup, Vinegar and Sugar. Pineapple is optional.

GREEN

Hariyali is a green based curry using yogurt, cream, coriander, spinach and mint blended.

[RouletteGhost]

My wife makes awesome butter chicken sauce and awesome tikka masala sauce

We love Indian food

[falkor2k15]

Most dishes will call for fresh green chilli and lemon juice/dressing besides the dried red chilli in the masala. Could also use tamarind and/or Kokum for more interesting sour flavours. This can be balanced with sugar, honey or sweeteners. Fresh coriander leaves is usually put in the curry and as a garnish at the end.

[falkor2k15]

Here's a comparison on Bangladeshi restaurant base gravies that I did a while back:

dipuraja1	Julian (Curry 2 Go)	Melting Base R3	Shah	Taz	Fokrul (Fatima)	Jafflong
Oil - Vegetable	Oil - Sunflower (Seasoned)	Oil - Rapeseed	Oil - Vegetable	Oil - Vegetable		Oil - Vegetable
Onions	Onions	Onions - Spanish	Onions	Onions - English		Onions - Dutch
Pepper - Green	Pepper - Green and Red	Pepper - Green and Red	Pepper - Green	Pepper - Green		Pepper - Green and Red
Carrots	Carrots	Carrots	Carrots			Carrot
Ginger/Garlic paste	Ginger/Garlic paste	Ginger/Garlic paste	Ginger/Garlic paste	Ginger/Garlic paste		Ginger/Garlic paste
Tinned Tomatoes	Tinned Tomatoes	Tinned Tomatoes	Tinned Tomatoes	Tinned Tomatoes		Tinned Tomatoes
Water	Water	Water	Water	Water		Water
Salt	Salt	Salt	Salt	Salt		Salt
Mixed Powder	Mixed Powder except Garam Masala	Mixed Powder	Mixed Powder plus Turmeric	Turmeric, Coriander, Cumin		Mixed Powder
Coriander - fresh	Coriander - fresh
Chillis - fresh	Chillis - fresh
	Cabbage - white		Cabbage - white
		Coconut Cream	Coconut Cream + Carnation Milk			Single Cream
		Tomato Paste				Tomato Paste
	Jaggery (optional)		Sugar
	Fennel (optional)	Green Cardamoms	Potato			Lemon Juice
	Black Cardamom (optional)	Onion Powder	Panch Phoran (optional)			Green Cardamom pods,
	Fenugreek (optional)					Black Peppercorns, Bay Leafs,
						Cassia bark, Star anise
Curry Powder - 2	Curry Powder - 4	Curry Powder - 3	Curry Powder - 2	Curry Powder - 2	Curry Powder - 1
Turmeric - 3	Turmeric - 3	Turmeric - 4	Turmeric - 1	Turmeric - 4	Turmeric - 3
Coriander - 2	Coriander - 3	Coriander - 2.5	Coriander - 1	Coriander - 2.5	Coriander - 1.5
Cumin - 2	Cumin - 3	Cumin - 2	Cumin - 1	Cumin - 2	Cumin - 1.5
Paprika - 2	Paprika - 3		Paprika - 2.5	Paprika - 1.5	Paprika - 0.5
Garam Masala - 1	Garam Masala - 1	Garam Masala - 1			Garam Masala - 0.33
		Garlic Powder - 1
		Ginger Powder - 0.5

[falkor2k15]

Let's go through the process then based on the above concepts:

Seasoned Oil - chef's spoon
Onions if frying
Ginger-Garlic paste - 1 tbsp
Dried Methi - 1 tsp
Tomato Paste - 1 tbsp

The above are fried first. Then comes meat (can marinade first) and then the masala:

Mix Powder - 1 tbsp
Chilli Powder - 1/2 tsp
Garam Masala - 1/2 tsp

Can combine the above - no problem. Then comes:

Base Gravy - 2 ladles
Green chilli
Vegetables, such as Green/red bell peppers
Salt
Lemon juice - squirt
Sugar or just the tomato puree will do for more savoury curries.
Water if needed

These are all optional:

Spiced Akhni water - 1 ladle
Mango Chutney
Tandoori Masala
Fried onions left over from Seasoned Oil - 1 ladle

Spiced Water is made like this:

AKHNI SPICED WATER

Water - 1.5 litres
Cumin Seeds - 3 tbsp
Green Cardamoms - 15
Black Cardamoms - 3
Cinnamon Sticks - 4
Cloves- 3
Star Anise - 1
Bay Leaves - few

Simmer for 1 hour then discard whole spices.

Seasoned Oil is made like this:

SEASONED OIL

Oil - 600 ml
Red Onions chopped - 6
Panch Phoran - 2 tsp
Fennel Seeds - 1 tsp
Cumin Seeds - 2 tsp
Bay Leaves - 4
Ginger-Garlic paste - 2 tbsp
Turmeric - 1 tsp

Again, here's the recipe for a restaurant base gravy if not using your own:
BASE GRAVY - 3-Litre pan version

Onions - brown
Carrots - 1
Green Pepper - 1/2
Red Pepper - 1/2
White Cabbage - large piece
Potato - 1 small
Coriander - 1/2 bunch
Vegetable Oil - 300 ml (seasoned)
Water - 500 ml
Green Chillies with seeds - 2
Ginger root - 5 cm piece
Ginger-Garlic paste - 5 tbsp
Salt - 1 tbsp
Tomatoes - 1 tin (plum)
Tomatoes - 2-3 fresh
Bay Leaves - 4
Cinnamon Stick - 5 cm piece
Green Cardamoms - 2-3
Cumin powder - 1/2 tsp
Mix Powder - 1 heaped tsp

Simmer for 2 hours until layer of red oil is floating on top then blend!

RED MASALA SAUCE

Ghee
Ginger/Garlic paste
Onions
Pepper - Green and Red
Salt
Ahkni stock
Carrots
Red Apple with skin on
Lychees
Pineapple
Tinned Tomatoes
Lemon juice
Coleman's Mint sauce
Tikka paste
Tandoori paste
Kashmiri Masala paste
Mango Chutney
Carnation milk or cream
Jaggery
Mustard oil blend
Butter
Coconut powder
Almond powder
Yoghurt
Red and orange food colouring

[falkor2k15]

I'll list some comparisons on typical curries that you get in restaurants starting with mild Korma

Korma (Fatima)	Korma (Dips)
Oil - 1 chefs spoon	Oil - 2 tbsp
Base Gravy - 2 ladles	Base gravy - 2 ladles
Sugar - 1 chefs spoon	Sugar - 1 tbsp
Butter Ghee - 1 tsp
Coconut powder - 1 chefs spoon	Coconut powder - 2-3 tbsp
	Almond powder - 2 tbsp
Single cream - 2 chefs spoons + drizzle at the end	Single cream - 1 tbsp
	Sultanas - 3-4

Masala

Masala (Curry 2 Go)	Masala (Dips)
Oil (seasoned) - 1 chefs spoon	Oil - 1 chefs spoon
Base Gravy - 2 ladles (reduced)	Base gravy - 2 ladles
Methi Leaves - 1 tsp
Coriander - garnish
Tomato Puree - 1/3 chefs spoon
Sugar - 1/2 chefs spoon	Sugar - 1 tbsp
Coconut powder - 1 chefs spoon (heaped)	Coconut powder - 2 tbsp
Almond powder - 1/2 chefs spoon	Almond powder - 3 tbsp
Single cream - little dash + at the end	Single cream - 1 tbsp
Tandoori masala - garnish
Masala sauce - 1 chefs spoon	Masala sauce - 1 chefs spoon
Chicken stock - 1 ladle

Biryani

Biryani (Shah)	Biryani (Dips)
Oil - 1 chefs spoon	Oil - 1 chefs spoon
Base gravy - 1 chefs spoon
Methi Leaves - 1/2 tsp	Methi Leaves - 1/2 tsp
Mixed powder - 1 tbsp	Mixed Powder - 1 tbsp
Salt - 1/2 tsp	Salt - pinch
	Coriander - garnish
Tomato Puree - 1 tsp
Ginger-Garlic paste - 2 tsp
Coriander (fresh) - 1 tbsp + sprinkle
Pre-cooked onions - 1 chefs spoon	Onion (chopped) - 1/2
	Coconut powder - garnish
Almond flakes - garnish	Almond flakes - handful
Tomato and Cucumber  garnish	Sultanas - handful
Pilau rice - 1 portion	Tomato and Cucumber - garnish
	Pilau Rice - 1 portion

Bhuna

Bhuna (Dips)	Bhuna (Fatima)	Bhuna (Curry 2 Go)
Oil - 1 chefs spoon	Oil - 1 chefs spoon	Oil (seasoned) - 1 chefs spoon
Base gravy - 2 ladles	Base Gravy - 2 ladles	Base Gravy - 2 ladles
Methi Leaves - 1/2 tsp	Methi - 1/2 tsp	Methi Leaves - sprinkle
Mixed Powder - 1 tbsp	Mixed powder - 1 tbsp	Mixed Powder - 1 tbsp (heaped)
Salt - pinch	Salt - pinch	Salt - pinch
Coriander - garnish	Coriander (fresh) - garnish
Tomato Puree - 1.5 tbsp	Tomato Puree - 1.5 tbsp	Tomato Puree - 1 tbsp
	Chilli powder - pinch	Chilli Powder - pinch
Ginger-Garlic paste - 1/2 tsp		Ginger-Garlic paste - 1 tsp
	Coriander (fresh) - sprinkle
Onion + Peppers (chopped) - 1.5 chefs spoons	Marinated pre-cooked onions and peppers - 1 chefs spoons	Onions (chopped) - 1 tbsp
Tomato (chopped) - 1/2
		Garam Masala - sprinkle

Dupiaza

Dupiaza (Fatima)	Dupiaza (Shah)	Dupiaza (Curry 2 Go)	Garlic Chilli Dupiaza (Shah)	Chilli Dupiaza (Shah)
Oil - 1 chefs spoon	Oil - 1 chefs spoon	Oil (seasoned) - 1 chefs spoon	Oil - 1.5 chefs spoon	Oil - 1 chefs spoon
Base Gravy - 2 ladles	Base gravy - 2 ladles	Base Gravy - 1.5 ladles	Base gravy - 2 ladles	Base gravy - 2 ladles
Methi - 1/2 tsp	Methi Leaves - 1 tsp	Methi Leaves - pinch	Methi Leaves - 1 tsp	Methi Leaves - 1/2 tsp
Mixed powder - 1 tsp	Mixed powder - 1 tbsp	Mixed Powder - 1 tsp	Mixed powder - 1.5 tbsp	Mixed powder - 1 tbsp
Salt - pinch	Salt - pinch	Salt - pinch	Salt - pinch	Salt - 1/2 tsp
Coriander (fresh) - garnish	Coriander (fresh) - garnish	Coriander - garnish	Coriander (fresh) - garnish	Coriander (fresh) - garnish
Tomato Puree - 1 tbsp	Tomato Puree -1 tbsp	Tomato Puree - 1 tsp	Tomato Puree - 1 tbsp	Tomato Puree - 1 tbsp
Chilli powder - pinch	Chilli powder - 1 tsp	Chilli Powder - pinch	Chilli powder - 1 tsp	Chilli powder - 1 tsp
	Ginger-Garlic paste - 1 tsp	Ginger-Garlic paste - 1 tsp	Ginger-Garlic paste - 1/2 tsp	Ginger-Garlic paste - 2 tsp
Coriander (fresh) - sprinkle	Coriander (fresh) - sprinkle + sprinkle + sprinkle	Coriander - fresh	Coriander (fresh) - sprinkle	Coriander (fresh) - sprinkle
Marinated onions and peppers - 1 chefs spoons + Onions - 1 chefs spoon	Marinated Onions and Peppers - 1.5 chefs spoon + Spring onion - 3 sliced	Small Onion + Marinated onions and peppers	Onions and Peppers - 1 chefs spoon	Marinated Onions and Peppers - 1 chefs spoon + Spring onions - 3 sliced
Tomatoes (sliced) - 3 pieces	Tomatoes - 2 pieces		Tomatoes - 3 slices	Tomatoes - 2 pieces
		Garam Masala - sprinkle
			Garlic - 5 cloves chopped
			Butter - drizzle
			Green chillis - 4 sliced in half	Green chillis - 4 sliced in half
			Shatkora pickle - 1-2 tsp

Pathia and Dhansak

Pathia (Paul's Takeaway)	Pathia (Fatima)	Dhansak (Fatima)
Oil - 1 chefs spoon	Oil - 1 chefs spoon	Oil - 1 chefs spoon
Base gravy - 2 ladles	Base Gravy - 2 ladles	Base Gravy - 2 ladles
Methi leaves - 1/2 tsp	Methi - 1/2 tsp	Methi - 1/2 tsp
Mixed powder - 1 tbsp	Mixed powder - 1 tbsp	Mixed powder - 0.5-1 tbsp
Salt - 1/2 tsp	Salt - pinch	Salt - pinch
Coriander (fresh) - garnish	Coriander (fresh) - garnish	Coriander (fresh) - garnish
	Tomato Puree - 1 tbsp	Tomato Puree - 1 tbsp
Chilli powder - 1 tsp	Chilli powder - 1 tsp	Chilli powder - 0.5-1 tsp
Coriander (fresh) - sprinkle	Coriander (fresh) - sprinkle	Coriander (fresh) - sprinkle
Marinated pre-cooked onions and pepper - 2 chefs spoons	Marinated onions and peppers - 1.5 chefs spoons
	Tomatoes (sliced) - 3 pieces
Lemon dressing - squeeze	Lemon dressing - squeeze	Lemon dressing - squeeze
Sugar - 1 tbsp	Sugar - 1.5 chefs spoon	Sugar - 1.25 chefs spoon
		Pre-cooked lentils - 1.5 chefs spoon
Mango Chutney - 1 tbsp

Jalfrezi

Jalfrezi (Paul's Takeaway)	Jalfrezi (lamb + keema) (Shah)	Jalfrezi (Kash)
Oil - 1 chefs spoon	Oil - 1.5 chefs spoon	Oil - 3/4 chefs spoon
Base gravy - 2 ladles	Base gravy - 2 ladles	Base gravy - 2 ladles
Methi leaves - 1/2 tsp	Methi Leaves - 1 tsp	Methi leaves - 1 tsp
Mixed powder - 1 tbsp	Mixed powder - 1 tbsp	Mixed powder - 1 tsp
Salt - 1/2 tsp	Salt - pinch	Salt - pinch
Coriander (fresh) - garnish	Coriander (fresh) - garnish	Coriander (fresh) - garnish
Tomato Puree - 1 chefs spoon	Tomato Puree -1 tbsp
Chilli powder - 1 tsp		Chilli powder - 1 tsp
	Ginger-Garlic paste - 1 tbsp	Garlic paste - 1 tsp
	Coriander (fresh) - 1 tbsp + sprinkle + sprinkle	Coriander (fresh) - sprinkle
Onions and Peppers (sliced) - 1.5 chefs spoons	Marinated Onions and Peppers - 1.5 chefs spoon	Onions and Peppers - 1.5 chefs spoon
	Tomatoes - 2 slices	Tomatoes (fresh) - slice
Garlic (fresh) - 3 cloves (chopped)	Garlic - 3 cloves chopped
	Butter - drizzle
Chillis (fresh) - 4 sliced	Green chillis - 4 sliced in half	Green chillies - 4 (sliced) + Naga - 1 tsp
		Masala sauce - 1 tbsp
		Star Anise powder - 1 tsp + pinch at the end
		Chat Masala - garnish

Madras

Madras (Fatima)	Madras (Shah)	Madras (Dips)	Madras (Paul's Takeaway)	Madras (Curry 2 Go)
Oil - 1 chefs spoon	Oil - 1 chefs spoon	Oil - 1 chefs spoon	Oil - 1 chefs spoon	Oil (seasoned) - 1 chefs spoon+
Base Gravy - 2 ladles	Base gravy - 2 ladles	Base gravy - 2 ladles	Base gravy - 2 ladles	Base Gravy - 2 ladles
Methi - 1/2 tsp		Methi Leaves - 1/2 tsp	Methi - 1/2 tsp	Methi Leaves - pinch
Mixed powder - 1 tbsp	Mixed powder - 1 tbsp	Mixed Powder - 1 tbsp	Mixed powder - 1 tbsp	Mixed Powder - 1 tbsp (just less)
Salt - pinch	Salt - 1/2 tsp	Salt - pinch	Salt - 1/2 tsp	Salt - pinch
Coriander (fresh) - garnish	Coriander (fresh) - garnish		Coriander (fresh) - garnish	Coriander - garnish
Tomato Puree - 1 tbsp	Tomato Puree - 1/2 tbsp	Tomato Puree - 1 tbsp	Tomato Puree - 1 chefs spoon	Tomato Puree - 1 tbsp (heaped)
Chilli powder - 1 tbsp	Chilli powder - 1 tsp	Chilli powder - 1 tbsp	Chilli powder - 1 tbsp	Chilli Powder - 1 tbsp
Ginger-Garlic paste - 1 tsp	Ginger-Garlic paste - 1/2 tsp	Ginger-Garlic paste - 1/2 tsp		Ginger-Garlic paste - 1 tsp
Coriander (fresh) - sprinkle	Coriander (fresh) - sprinkle		Coriander (fresh) - sprinkle
Lemon dressing - squeeze		Lemon dressing - 1 tbsp	Lemon dressing - small squeeze	Lemon - slice
				Garam Masala - sprinkle
				Tandoori Masala (touch)
				Cumin - 1 tsp (less than)

Balti

Balti (Dips)

Oil - 1 chefs spoon

Base gravy - 2 ladles

Methi Leaves - 1/2 tsp

Mixed Powder - 1 tbsp

Tomato Puree - 1 tbsp

Ginger-Garlic paste - 1/2 tsp

Onion and Peppers - sliced

Balti paste - 1 tbsp

Vindaloo

Vindaloo (Dips)	Vindaloo (Shah)	Vindaloo (Curry 2 Go)
Oil - 1 chefs spoon	Oil - 1 chefs spoon	Oil (seasoned) - 1.5 chefs spoon
Base gravy - 2 ladles	Base gravy - 2 ladles	Base Gravy - 2 ladles
Methi Leaves - 1/2 tsp		Methi Leaves - sprinkle
Mixed Powder - 1 tbsp	Mixed powder - 2 tbsp	Mixed Powder - 1 tbsp (less than)
Salt - pinch	Salt - 1/2 tsp	Salt - pinch
	Coriander (fresh) - garnish	Coriander - garnish
Tomato Puree - 1 tbsp	Tomato Puree - 1 tbsp	Tomato Puree - 1 chefs spoon
Chilli Powder - 2 tbsp	Chilli powder - 1.5 tbsp	Chilli Powder - 1 tbsp
Ginger-Garlic paste - 1/2 tsp	Ginger-Garlic paste - 2 tsp	Ginger-Garlic paste - 1 tbsp + 1 tsp at the end
	Coriander (fresh) - sprinkle	Coriander - fresh
		Tomatoes (fresh) - few pieces
Lemon juice - 1/2 tsp		Lime juice - squeeze
		Garam Masala - sprinkle
Bombay potato - 1 piece	Pre-cooked potato - 2 pieces
		Kashmiri dry chillies - 2 slightly grinded + Green Chilli - garnish with 1/2
		Green Cardamom powder - 1/2 tsp
		Black Pepper - good dash

Tikka/Tandoori marinade

Masala Sauce (Dips)	Tikka/Tandoori Marinade (Curry 2 Go)
Methi Leaves	Methi Leaves - 1 tbsp
Mixed Powder	Mixed Powder - 1 tbsp
Ginger-Garlic Paste	Garlic-Ginger paste - 1 chefs spoon
Lemon dressing	Lemon - juice + little bit of zest
	Garam Masala - 1/2 tbsp (just over)
	Tandoori Masala - 1/2 tbsp (just over)
Natural Yoghurt	Yoghurt (low-fat)
Kashmiri Masala - 1	Kashmiri Masala paste - 1 chefs spoon
Tandoori Paste - 1.5	Tandoori Paste - 1 chefs spoon
Tikka Paste - 1.5 - 2	Tikka paste -1 chefs spoon
Red Food Colouring	Red food colouring
Kebab paste - 1/2	Mint
	Mustard oil - 1 chefs spoon