It is very naughty to tease, young Rob --  WE WANTS RECIPES !!!!!  (Especially for the bhuna).
** Phil.

Hi Rob
Its getting hard to tell the difference between curries you cook
and the ones you buy in
A very good sign, me thinks.

Some may say they look heavy on the oil, as they settle in the cartons
but you can easily spoon it off, or use a handy syringe like myself

Anybody notice how these Ali cartons seem to weep/leak these days! must
be porous to an extent.

curry on

When's the e-book coming out Rob?    ;D
Good looking dishes as always mate.  Look forward to trying some of these during the Autumn / Winter months.  May even give your baby food ones ago 

Thanks guys.  Hoping to reproduce the bhuna.  Playing around with a home-made curry paste recipe here.  Other than this it's pretty standard(ish). 





My efforts do generally look laden with oil.  But I do like dishes that need a fair bit of separation.  Might seem counter-intuitive to some starting out, but my curries are actually quite low-fat compared to many (e.g BIRs).  I rarely use more than 1 cs of oil per curry.  More oil of course via the base gravy, pre-cooks, garlic paste, etc.  But if the oil is nicely separated you have options, whereas if it isn't, you're pretty much stuck with it.  The options include removing some/most of it by, spooning off, syringe (nice one Chewy), or, for dry dishes, chasing it off with a little base gravy.  Another option is to eat it.  I mostly just "lift" the curry out of the excess oil onto a plate, leaving the majority in the carton.  I have to watch my figure after all.  .  Here's the pork curry again.








Not exactly diet food mind. Decent separation also gives more scope with textures for some dishes, and taste.

Rob 

E-book out shortly Dave.  Whole chapter on the mighty Phal, so you'll be able to upgrade that seedy/muesli effort of yours.  ;D