Ive been reading some of your posts... & the effort that some of you guys & girls put in - to finding THAT perfect curry taste, never ceases to amaze me!! You people are curry crazy & just as they say at McDonald's, "I'm lovin it."

I must add though, that one persons idea of a perfectly cooked curry, may? NOT TASTE AS NICE to another... meaning that we will never all agree on one particular perfect formula!!

PS? ? ?McDonald's burgers taste like cardboard.

I'll start off by saying that were all aware that duck & pork are rarely, if not, ever used in Indian recipes. However - this voting poll doesen't necessarily base itself on Indian cuisine. what type of meat, tickles your taste buds?

Mine, has to be lamb - no doubt! I find that boiled lamb (no herbs or spices added & not sealed) is quite delicious. Sometimes... adding lamb into a strong dish - drowns out its flavour.

About an hour a go, i finished making a vindaloo. Half way through cooking, i? had a little taste to see if all was well... and guess what? There it was Once again. That same acidic taste turned its ugly head yet again.

I can now rest assure that i have found the culprit. And the guilty party "ladies & gentlemen, IS"..........(everybody stops what they're doing & theres a sudden silence in the room, all eager to know who killed my poor little curries)...........It was my pan! ! !

(The crowd in the room gasp in disbelief ? ?).

Yes ladies & gentlemen. All this time, it was right in front of my eyes. I didn't have enough evidence & couldn't go round pointing my finger at all the other ingredients. Ill admit -? i DID speculate that it may have been the coconut milk at fault. But all along you were innocent weren't you, my sweet coconut milk . Will you ever forgive me?

"Mr pan" -? "I personally... will make sure you never do this to another curry again."? Justice will be done!!! Straight in the bin you will go.

Misseur poirot.

Can someone please tell why my kormas taste sour/acidic. I DON'T use yogurt in the korma so its obviously not that. Its something to do with the coconut milk, because a couple of minutes after i pour it in (whilst no cream has been added) it tastes as described.

Is it the coconut milk curdling? How can it curdle when i add it quite slowly-on a low heat? How long do i have to stir the coconut milk till i can safely stop? Can certain pan materials have this type of affect on such a subtle dish?

Would love to hear from the pro's, as I'm quite new to the world of making curries.

Thanks.