Hi  Jenny,
It's a fun and interesting journey...you need a good rice and naan next. I find the pressure cooker method for rice easy and perfect, for naan I suggest you search for a chap who no longer posts here, his name is H4ppy Chris, or H4ppyleader  (or something similar) his naan works everything for me, and I have tried many, my kids think these naan are better than my TA.
AS

Hi Jenny,
You will also need to make space in the freezer for precooked chicken/lamb/tikka, base sauce, naan and everything else.
Glad you are finding it enjoyable, when I first started doing this the traditional Sunday lunch disappeared as I cooked six curries on Sunday for the family and on Wednesdays I did six more as takeaways for them.
What a great hobby...and of course it's and lot cheaper than buying takeaways.

As

Hi JennyLougo,
I am currently working my way through the Glasgow  curry book with some fantastic results, I wanted to try something different, and this is. I now think that we overdo the ground spices, the Glasgow method does not use mix powders, there is no coriander, cumin, curry, paprika powder anywhere near this style of cooking, it doesn't make sense but I have made some of the best curries ever and no worrying about burning the spices.
I make my curries Friday about 4:00pm and reheat in the microwave about later after a few early doors beers with my wife, I don't own a smart phone so taking photos is a bit of an effort, quite honestly I never think about it but perhaps I should.. once I have exhausted the curry list in this book I will perhaps take some on the second time around.
This Glasgow thing has really got to me at the moment, I have collated Panpots old posts with reference to his time in the Ashoka restaurant, and others posted by the author of the book so there is a lot to go at.
Take care
AS



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Thanks Sverige,
Looks like I need to be a little more generous with the 'payload'.
AS

Hi DhoklaFan,
I can help you here, Martin informed me the book was donated to the Administrator of another, more recent curry forum. I had to donate 5.00 Australia dollars to a chap called Leslie Jones.

I am currently working my way through this book and I must say the curries have turned out wonderful. It seems less is more with this method.

Let me know if I can help.
AS

Hi Phil,
That's fantastic thanks, and not expensive at all, my precious stainless steel pan is a 70GBP job.

I take it that you do not use the a metal chef spoons otherwise there is a potential to damage the coating.

Thanks again
AS

Hi All,
When cooking meat based curries, what quantity do you add in.
I started with 6 - 8 pieces as suggested from the recipes, I then decided to check the weight, it turned out to be about 125g.
From that point one I weighed and froze these amounts as single portions. Having watched a fair few of the excellent videos available here I feel I am being a bit on the mean side, I cook a CTM every week for my son-in-law and there's no where to hide with this one, thankfully these days he has asked me to pile loads of mushrooms in, at least it looks more substantial.
Cheers
AS

Hi Guys,
Thanks for all of the info on this, but I also have another angle. My good lady will not allow me to use PTFE based non stick pans, apparently at certain temperatures birds start falling out of the sky with the nasty fumes (I might be overstating this a little). I have tried a very expensive ceramic coated pan and a cheap Aldi iLag ? coated pan. These are great on day one but seem to quickly loose the ability to become non stick, the manufacturers seem to use the same 'get out' by stating that the pan has not been cleaned correctly.
I am currently using aluminium pans for cooking curries as these seem to the best for non stick and easy to clean, and yes there scares about these too.
I did start out with stainless but it's the burning on the sides and a pain to clean, trying not use abrasives as this exacerbates the situation.
I do currently own a very expensive stainless frying pan but it gets used for non curry activities, I still have some occasional mino burning issues with that but I am considering spending a day with a car buffing mop and a load of jewellers rouge to create a highly polished surface to see if that helps.
I had a quick nose around, could not pick up on those aluminium pans with ferruos inserts, if anyone can enlighten me I would much appreciate the help.
Thanks again.
AS

Hi Phil,

Quotemany modern "aluminium" pans have ferromagnetic inserts in the base

That I did not know, do you cook on induction then ?

If so is it something you would recommend, our kitchen needs a refit and I have informed my better half that its not possible to cook curries on anything other than gas.
Cheers
AS

Hi Phil,
I was about to post something in this area as my good lady wants to update the kitchen and migrate towards induction as is much easier to clean than the old gas hob.

Quote[1] Heavy forged aluminium body with non-stick ceramic coating; comfortable soft touch Bakelite handle; suitable for use on all hobs, including induction; available in three colours.

Aluminium pans will not work on induction hobs directly, they need to be made from a ferrous metal (iron). You can only aluminium if you place them on a ferromagnetic disk.

AS