Wow! Really hit the jackpot. The collective knowledge here is unbelievable! I've been drooling over SoberRats pictures for the past couple of weeks, those curries look bang on, exactly how I'd like them. One of my favourite tips so far, is the fried garlic in the base gravy, it's totally elevated mine to another level, giving it a much rounder flavour (imho).
Here's my first picture. Had a curry night yesterday evening. Made CT's Rogan Josh, and CA's Korma, I used tandoori chicken (done on the Weber) in the Korma. The guests loved it all...
Now more than ever I need to nail all these, as I've moved to New Zealand and the curry houses ain't great.