I think I will have to cool down the curry first and the liquify it in my blender as I've tried hot liquids before (lobster bisque) and it didn't work out well at all for me 

I hope so.  I'm going to give Mark J's curry base a try to make some curry chicken, or a korma, or madras chicken for a pot luck. 

I simply can't wait.

I don't have a hand blender though so I may have to think of other ways to liquify the base.

Hi there!

I'm from the Great White North   

Never been to Britain though my father travelled there often for business when I was a child.  He learned how to make curry from a lot of his buddies while he was there.  He keeps his recipes very close to his heart and will not share his knowledge with me.  So here I am, trying to navigate my way to some culinary delights!

So, I'll likely be reading more than I'll be contributing (hope you don't mind) and I'll probably not have access to some of the mixes that are called for in the recipes thread but I will be truly inspired.

Happy cooking!