ok a very complex question.

we are all not completely happy with our curries. many of us have reached maybe if lucky 90% a few maybe 95% but I do not believe anyone has reached 100% curry perfection.

I believe the reason for this is we do not completely understand the spices we use. we have grown up with mixed herbs, basil, parsley and thyme. in fact after watching all the Jamie oliver shows we know completely what these European herbs do

but my question is what does each spice bring to a meal?

why use turmeric? we all know it brings a nice yellow colour, right?

why use coriander? tastes nice but what does it bring to a dish?

why use methi? every recipe seems to use it but what does it do?

we all know that chilli powder brings heat but what else does it bring?

and lets not forget garam masala. this is a complete mixture most of us know very little about.

we seem to be playing with all these amazing spices but the truth is its all alchemy to us. maybe we need to step back and learn what they all do and how they add depth and flavour to a meal

we try and blame the base mix for our failings but most mixes are so similar. many spice mixes are very much the same. I honestly think the key is in the spices and how we mix them together

could it be down to just we use the wrong brands?

just my theory and wonder what you think?

ok so last night i decided to make a curry. armed with 6 big bottles of cobra and a nice mix of spices, base and some nice cooked chicken. i set about making a madras but i just got carried away. i thought why the hell not chucking the chilli powder in. i then thought hey lets chuck 2 teaspoons of naga paste in. it all seemed fine while cooking it. i sat down with some rice and a naan and ate it. this is an experience i never wish to have again. i refused to give up through tears running down my face and my mouth feeling like it was on fire. i had to fight for air through the hiccups. i even went dizzy (possibly the cobra)

this morning on waking i noticed a feeling i have never felt before. my stomach was on fire and mouth was burnt inside. i won't even try and explain the trip to the toilet but i was certainly singing ring of fire

i just want to know why do we feel the need to do it? what drives us to eat insanly hot chillies and curries?

i'm also curious of others experience of hot curries?

i have many vegetarian friends and like to cook for them. instead of just making a vegetable dhansak, biryani or whatever else i have been exploring options of quorn or tofu. has anyone else used any of these products and if so how was it fo them. i tried quorn chicken style pieces but i cooked it first in a mix and it fell to pieces.

any ideas or should i just force them all to eat meat!!!!

down here in portsmouth we have basicly 2 asians stores. both very good and both carryig very different stock. i have bought every spice now but now wondering what is the better choice. i bought mainly natco products and i am wondering now on the quality and the differnce between brands.

the reason for this question is after a curry making friend had discovered a massive difference in taste between natco and rajah garam massala. i understand garam massala is a blend so is always going to be be slightly different from other brands but wonder about other spice variations.

are both these brands good exceptable curry making materials or are there better ones i should be using?

sorry for the novice questions that i am sure others have answered before but i am new to this and have a very unhealthy thirst for curry and curry knowledge!!!!!

i have been lurking in the background for some time reading and taking note of all your hard work discovering the secret to home made currys. i am most grateful for all your work. its time now for me to raise my ugly head and ask a few questions if thats ok

i live near portsmouth and finally made the effort to venture into my asian store and buy a chefs spoon and frying pan. i have been using a non stick wok and wooden spoon but keep reading about the Caramelization process on metal pans. i have had some success but wanted to step my game up and really venture into the pro game.
so i bought a metal pan like in many of the videos, not an ali pan but iron. i'm very happy and want to treat it well as i hope it cooks me some great food. my only issue is the seasoning of a pan. i am aware of the seasoning process for a wok but what do you do for an indian frying pan? also what is the after care for a pan?

hi curry addicts

thanks for the site and i hope to add to it. i have a little experience now with currys so hope  can add to your community.

i'm an avid chilli grower so might be able to help anyone with growing