Nice post TightJock I was waiting for one I got these recipes during my cooking lesson's with the chef of Emerciana in Benaulim... any questions and I'll do my best to answer. The kitchen king and masala mixes I bought from Goa but I think you can get them here too.....
Indian Masala's from Beejay @ Emericiana, Benaulim, South Goa.
Prop: Apollo De Souza

Tandori Paste - Used for Chicken Tikka,Tandori Chicken, Tandori Fish Masala's

1 teaspoon red chilli powder
1 teaspoon Kitchen King
1 teaspoon Tandori chicken masala
2 tablespoons ginger and garlic paste (ginger and garlic blended)
4 tablespoons Mustard oil
4 tablespoons white vinegar or lemon juice
1 teaspoon cumin powder
Big pinch sea salt
1 teaspoon table salt
1 teaspoon garam masala
250g natural yogurt
2 teaspoons red colouring

1st mustard oil, add the kitchen king, red chilli powder, cumin powder, tandori chicken masala, garam masala, garlic & ginger paste, white vinegar (lemon juice), red colour, add the salts and pour in the yogurt mix it up with a spoon.

Slice meat or Fish and Marinate for 4 hours.

Butter Chicken Sauce - Can be used as a base for all Indian Curries with Chicken.

Quantity = 1

Ingredients as tandori paste and;
1 teaspoon desiccated coconut
1 teaspoon butter
200g tomatoe paste (diced tomatoe boiled up)
1 teaspoon red chilli paste
200g cashew nut pasted (blended cashew nuts with a little oil)
Chicken
½ inch Ginger
2 cloves Garlic
Sugar to taste
Coriander & Coconut for garnish

Fry up the ingredients until oil floats to top. Boil chicken with Garlic and Ginger separately . Add chicken mix to sauce, add a little sugar and sprinkle with coconut, butter and coriander to garnish.

Onion Sauce - Is a base sauce for vegetable curries, Paneer, Korma, Allo Mutter and Aloo Gobi.

Quantity = 1 portion

1 sliced onion - caramalised and blended in a mixer.
1 teaspoon Chicken Masala
½ teaspoon Kashri Methi
1 teaspoon Chaat Masala
1 teaspoon Chhole Masala
Big pinch Salt
All Tandori Ingrediants but not Mustard Oil or Vinegar

Mix it together and fry lightly for 15 mins, the oil will float on the top when ready.

Goan Fish Curry

Quantity = 4 people

1st masala
4 teaspoons coriander seeds
Red dried Piri-piri chillies (to taste)
Flesh and milk of 1 coconut
A little vinegar (lemon juice)

2 sliced onion
4 diced tomatoe
Water
Salt

Fry a little oil and onion, add the diced tomatoe and water, salt. Boil it up add in the 1st masala. Add the fish serve with naan, roti or vegetable rice.

i have printed these off and will give them a try at the weekend!!!

anybody got any more????

Chicken Chillie Fry : serves 3

1 green pepper chopped
1 Large onion finely chopped
2 Green chillies (depends on taste)
6 cloves of garlic finely chopped
1 inch ginger grated
1 Chicken breast per person (cubed)
2 eggs
plain flour
salt and pepper
Green chillie paste
Soy sauce
Tomato ketchup
Water
I will give quantity as I go along :

Firstly beat eggs and add salt and pepper to taste and a little bit of flour to thicken up. Dip in the chicken cubes and then deep fry in oil till brown, remove and put aside.

Secondly: Fry onions, pepper and chilli in a hot wok till onions are transluscent , add ginger and garlic fry for another minute.

Next throw in a good dash of soy sauce, a good dash of tomato ketchup and a tablespoon of Green chillie paste and mix well, whilst the wok is still hot throw in the chicken pieces and stir then add water (depending on how much gravy you require) Thicken up near the end with some cornflour and serve when th chicken is cooked.

This was from Sharmilla`s shack on Vagator beach, when I say dash I mean maybe 5 tablespoons of ketchup and roughly the same soy sauce and make sure it is on top heat all the time.

Enjoy