hi g/gls
don't suffer with gout thank god but try increasing the amount of turmeric in you diet this is a wonder spice.....  it is used in anti cancer drugs( for certain cancers)anti inflamatory, antiseptic,antibacterial and purifies the blood just to mention just a few of its perfect properties. it is the curcummin in it. i have an indian cookbook ( more authentic than bir(although written by an indian chef ) it lists most of the spices and gives both medicinal and cooking uses.will try to post a few of the best parts and some recipes. the book was a bargain at 50p and it was completely unopened still in its wrapping. and it is good for bronchial complaints good for helping to rid you of the dreaded phlegm?

good luck
regards
gary

ps cc good to hear from you again hope you (both are well)

hi vindaloo
you could try my posting of my locals curry sauce Rajver i use it all the time and get fab results it only uses 4 onions  and only takes an hour to cook from start to finish and if you follow this recipe for a madras


3 tbsp veg oil
1tbsp fine chopped onion
1tbsp tomato paste/puree
1tsp salt
1tbsp garlic ginger puree
1tsp rajah curry powder
a pinch of garam masala(rajah)
a pinch of methi leaves
1 1/2 tsp chilli powder
1tsp lemon juice
a portion of precooked chicken( boiled in water with salt 1/2tsp 1/2 tsp turmeric for max 10 minutes)
1-2tsp fresh corinader (1tsp to put in dish 1tsp to garnish)
2 1/4 tomatoes
3 ladles of curry sauce

heat oil add onion cook till softened add garlic/ginger puree fry for 30 seconds. then add tom puree ,salt , curry powder, chilli , garam masala, methi stir for 30 seconds add 1 ladle of curry sauce cook for 1 minute add the chicken, lemon juice and 2 more ladles cook for 5 minutes stirring all the time add 1 tsp coriander stir in add the tomato 1/4s remove from heat garnish with remainder of the coriander  and serve

if you cook your rice first and whilst it is drying out in the low oven it will be done to perfection in 1 1/2 hours ( time to cook the curry sauce, the chicken and the madras)

i just measure out 1 tea cup or rice wash till the water runs clear, put in a bowl you can cover ( and microwavable) put in 1 1/2 tsp of veg oil mix to coat all the grains of rice then using the same cup you measured the rice with use 2 cups of water to cover the rice and stir before putting it in the microwave for 5 minutes on high remove and stir put back in the microwave for another 5 minutes on high once done place imediately in the warm oven stir after 20 minutes then every 20 mins until grains have separated when done it should still look fluffy but not stuck together
and there it is
many friends have been astonished at the results hope you will be too

regards
gary

hi welshknuckles
try getting hold of some dorset nagas(940,000 on the scoville scale) i'm sure they would also do the trick. i think cp has got hold of some......? i have tried a chicken tikka naga from a newly opened place called the "The Royal Spice" in bethersden just along the A28 it's a converted pub very spacious. anyway it was delicious and its described as a real alternative to vindaloo but they removed the chilli . top gears' richard hammond (before he tried to kill his self in a really fast car ) ;D tried to kill hisself by putting a bangladeshi naga on the tip of his tongue and it reduced him to tears but all in the name of fast cars (you would have thouhgt he would go for a  mega double phall(a dish i just made up) with the size of his balls ....top bloke!

regards
gary

I just find turkey very bland and tastless 

hi spicy
sorry to hear this. if you use the old cook the night before slowly then you are following the old british tradition of slowly drying out the meat for a 16lb free range turkey put it on at 8 o'clock christmas morning at 190 deg C cokkfor 4-5 hours in foil and then for last 20 mins remove the foil to crisp the skins ( baste  every 20- 30 mins) allow to sit for 15-30 mins covered and you will have beautiful moist turkey cooked to perfection( got a tip from the tv 2 years ago the turkey has more bacteria the most other meats so washing the huge thing in the sink will spread the bacteria around your kitchen nicely  so if you just bung it in the oven with butter smothered on top because the turkey is cook for many hours at at fairly high temp the bacteria will be killed. also one the folks have demolished their dinners get out in the kitchen  and remove all of the meat form the carcass and allow to cool covered before refidgerating and then you will have moist turkey to put in you curried leftovers for ages

hope this helps ( duck ............in coming........!? )
regards
gary

hi fourmations
a friend of mine used the Rajver curry gravy for cooking for 50 peeps and they loved it he made it madras heat (more than most can stand) . used 16 onions etc that was over a yera ago before i revised it. but for bonfire night his neighbours asked him to cook his curry again but this time he made more a korma style adding cream and coconut and it went down a treat. he made in one pot one big pot and just add the extra ingredints after the blending stage.try it it may work better for larger quantites and it only takes an hour to cook but there is the peeling of 16 onions 

good luck

gary