Silly question perhaps, but why is it that  in the current weather situation (hot and sticky and sweaty) I am craving for a decent curry? If it wasn't for the fact that we have already eaten I could MURDER a decent madras,bhaji,naan et al! My dear wife thinks I've been out in the sun too long...is the the first step in becoming a curry addict?   :

I enjoy a beer with my curry but would welcome your opininons on the best beer to go with a curry. I like Kingfisher as it is not too gassy but appreciate that Cobra is a strong contender as well! Are there some i have missed?
your opinions, as always, are extremely welcome!

thanks

Scrufts

Newboy but learning fast!

Ok I'm still in kindergarten with regards to curry making but thanks to the excellent help I've received from people on here I'm ready for my first "curry fest"

The wife and sprogs will be going out for the day

A plentiful supply of ice cold lager will be on hand.....

I have lots of freezer space and containers ready....

Curry heaven is the aim and enough to last me till the new year!

QUESTION! apart from good recipes is there any useful bits of kit you would recommend i.e cooking untensils or anything else?

Thanks to everyone for their help so far - this is a fantastic site! ;D ;D ;D ;D ;D

My favourite at our local takeaway is Chicken Tikka Northern. described as "strong and hot" although more a Madras strength and made with garlic and green chilli. Does anyone know of a recipe for this one or can put me in the right direction please?
thanks
Scrufts

Just joined today so forgive me if i go over stuff previously mentioned!
Having recently purchased the book "the Curry secret" I decided to have a discreet nose at my local take away whilst waiting for my order. although the kitchen was not in full view I did see one of the chefs pour a bag of peeled onions into a black plastic dustbin and then mash them with an industrial size blender (more like a road drill) he was aslo using a small plastic spade to get spices from other plastic dustbins nearby. I presume that this is was the basic sauce being made on a grand scale!
Most of the cooking was done in large woks although the rice was being cooked on a hot plate/griddle. He was also making cucumber raitha by getting a "block" of frozen yoghurt out of the freezer, putting it on the griddle/hotplate and then threw a handful of cucumber bits on it and scooped the lot into a takewaway container as it melted; the whole process took less than a minute. At that point my order was bought out to me and I had to go. quite interesting viewing though and I'll have to find some excuse to linger around longer next time...

Hi,
just joined - what a site!
I've recently been experimenting with "The Curry Secret" book and am hungry for more!
The only problem I have is that when cooking basic sauce it stinks the house out for ages!
Any suggestions rather than cans of air freshner?
regards
Scrufts