Hello eveyone

[curryhell]

If your experience of BIR is minimal, you have a blank canvas on which to work.  Start with the korma followed by the chicken tikka masala moving to a medium curry.  Beyond that, the world is your oyster ;D.  And you really don't need to look beyond this site to produce excellent quality indian restaurant food.  You'll be surprising dinner guests in no time.  They'll be convinced BA just delivered the meal for you ;D

good luck and enjoy the success you will experience.

[Razor]

Hi Noll,

Oooo, The Bahamas eh, a little more exotic the sunny Manchester then ;D

First thing to consider is choosing a base sauce/gravy.  Once you have this sorted, you're well on your way to making BIR food. This is the one that I'm currently using and I believe it to be very good and versatile https://curry-recipes.co.uk/curry/index.php?topic=5635.0

Then, choose a spice mix AKA curry masala, AKA spice blend.  This is mine https://curry-recipes.co.uk/curry/index.php?topic=4706.0

Then, check out the recipes in this section https://curry-recipes.co.uk/curry/index.php?board=3.0

Where the recipe asks for base sauce and spice mix, use the ones posted above.

I should imagine most of the ingredients will be available to you in the Bahamas, if not, let us know what you can't get hold of, and I'll see if there is an alternative option.

The main thing is, don't suffer in silence, if you're struggling with anything, don't hesitate to ask, do it through pm's (personal messaging) if you prefer.

Good luck,

Ray

[Noll]

Hi again.  I'm delighted to find a huge selection of bases here.  That is something not mentioned in the book I have, and of course, it makes so much sense now.  I'm off to the shops to get loads of onions etc and make my first base. 
I'll let you know how it went tomorrow.

[curryhell]

Look forward to hearing how your first base turns out.  Which one are you going to try?

[Noll]

I used Mick's base and it turned out great.  I am all fired up now.  I must try to remember to take photo's, but mind, I don't have all those fancy dishes to display mine in, just plain old crockery.