I decided to have a scout round the shops for a carbon steel curry pan and found a bargin in the discount place, Boundary Mill. I got a 24cm pan for ?2.70, probably bargin of the century. I've seasoned it, given it a test drive and the currys are coming out much better as the heat I can get through this thing on a domestic gas ring is nuclear compared to my old alum non stick.



   Excuse the crappy pic from my phone as I'm waiting for a link lead for a camera. I'm so blown away by this pan that I've ordered the bigger 35cm so I can fit more awesomeness in the pan. Only down side I'll give it is the handle is a fraction over sized which makes it a little unsteady before the food goes in but a hacksaw and angle grinder will soon fix that.

   On the pan debate I decided to go with the carbon steel due to some of the fear mongers talking about alum being toxic. I'm 99% sure that is crap but it was enough to scrare me onto steel. Thing is, the results I'm getting with this pan are so good I don't feel I've lost anything.

I've eaten in a lot of curry houses but this place is a cut above the rest. It's a bit of a travel for us but the depth of flavour they get is amazing.

They do a few specials from Bangladesh and one off's for the love of the art. A couple of years back we threw a leaving party for a friend and 5 of the guys ordered a whole leg of lamb. They slow cook this thing for about 24 hours and served it. The results were of another world, they must be curry scientists there.

Staff are very friendly and you can get a 10% discount card for a year which is like a season ticket. Their site is sadly down but heres a link to their page on the local resturant site which links to them.
http://www.barnsley4me.com/bc/profile/curry-mahal

Tried this curry last week and followed it to the letter. Results were absolutely fantastic and the nearest I've come to resturant standard. I froze the rest of my base and oddly the second batch was not as good. Not sure if the freezing had an effect on the oil in the base or if it was just a variation because of my inexperience. Either way, thanks to everybody on here for all the stuff posted. Theres a lot of info I've used over the past couple of years here. Hopefully in time I might have something to offer back.

BTW I used larger Indonesian tiger prawns which are available from Asda of all places for fun. Results were excellent altho expensive.

I've just got back in from a night round somebodys house where myself and a comrade were cooking 2 curries. I just gave this one a try and it was first class. I used Darth phalls base with it and the results were epic. Good news is I have some left. Thank you very much for posting this great recipe.

I'm finding slight variation in regular curry's I'm cooking. Last week I did a classic N Indian curry and the taste was totally off, I found out the corriander was a different type which made the dish smell and taste more like perfume. Sometimes powders can have variations to them if I'm moving on to a new batch.

Thanks for the welcomes guys. I'm doing a chciken on the bone curry this week and I'll get some pics and a run down of what I do. Hopefully it might work well here, it works for me.

Hello everybody.
First off congratulations on making SMF a successful board, spammers forced me to take mine off my website but you guys seem to have been able to stop them.
Second I'm here to learn more about curry. I've been cooking curries for about a year now and I want to become the curry oracle.
Some of the recipes look fantastic but the amount of oil and fat in some of them trouble me. I understand how fat carries flavour and why a lot of the curry houses use ghee and oil. My aim is to expand my talents using more healthy types of cooking.
I'm looking forward to sharing what little I know and learning from the curry masters here. See you around.