I've read many recipes on base gravy and curries which really doesn't faze me. The only part that does is making my own Garam Masala because the two times I've tried it tastes and smells like a dogs dinner.

So my 2 questions are: Is there an off shelf  Garam Masala that anyone would recommend using, and is there a fail safe Garam Masala recipe you'd advise using?

Thanks in advance.

 After my partner and two children thought my attempt at making curries was in fact an attempt on their lives, I've decided to hunt such a place as this down.
Great to see a curry community and can't believe how hard it was to find, but am simply happy to be hear and make amends to the families pallets.

BTW my common mistake with previous curries was using Madhur Jaffreys Ultimate Curry Bible. In fact its a world tour of localised recipes and not BIR and is where I was way off track.

Hopefully I'll be able to contribute in the future as I really want to nail the BIR taste and impress all.

CS4