Hi all

I'm practically brand new to cooking, aside from a spag bol every now and again.  I have attempted curries in the past a couple of times now and always seem to get the same gritty texture.  Taste wise, they are OK, nothing amazing compare to a proper indian takeaway,  but the texture is always the same.

It's either a Dopiaza or a Massala that I try to cook usually always with the same result.  I'm going to browse over the site for recipes etc,  but the gritty texture is really a deal breaker when it comes to a good curry.