Not posted for a while but thought this worth a mention.
Had a new guy start work next to me his mother and father run a Chinese takeaway where he also works in the evening, the conversation eventually got around to curry and he was surprised at my passion for Indian, anyway, I also showed interest in Chinese cooking and asked how they get the lovely flavour that you can't seem to emulate at home ( as per Indian  : ) and he said we don't wash our pans  Not with washing up liquid anyway just hot water and a wipe around with kitchen roll, this keeps the pans seasoned and is good for the flavour of the cooked food.
Of course they cook every day so I doubt any bacteria has much of a chance to get a hold but if you only cooked once a week it might not be a good idea!
Anyway could this be another % towards that final 5% we all been trying for .

Base thickens as it simmers in your curry,if your base was too thick at the start your curry would resemble a mud pie !

Thanks Naga,we find the odd clove or two in the pilau sometimes 

It's an extremely quick recipe to make, tommy, and, as luck would have it, I had most of the ingredients pre-prepared (what are the chances of that)?

I didn't have any haddock though and had to substitute it with whatever fish I had lying around.

Still almost identical to my local TA's CTM, thanks again



WT? Is that ! 

Very nice mt 
My son built this 'man shed' complete with underfloor heating , bar , wifi , and wide screen tv and filled with junk at the mo !
Note the astro turf lawn going down .