I did in fact check last night to see if it was aluminium or not, but the pan had no markings on it. I'm nowhere near as professional as you guys & wouldnt be able to tell what type of material it was made from, just by looking.

I understand that Aluminium can be affected by fruit & kitchen acids. Having said that, taste changes are much less than with iron saucepans.

Although the pan ruined my curry, I'm quite glad because the next time i make a korma with a (non radio-active pan) i won't be pulling my hair out, asking myself what went wrong - or sulking & taking it out on a family member.

Wow you guys. The amount of time you take & the dedication to making the perfect curry. Absolutely brill. I had to laugh when Muttley said that the meat he was cooking was too chewy so he decided to cook it for a further 6 hours. It had me in stitches when i read it.

I applaud & bow down to your determination Muttley.

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.

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 once 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. There wasn't enough evidence & i couldn't go pointing my finger at all the other ingredients. I speculated that it might have been the coconut cream committing the crime. But all along you were innocent - weren't you Mr coconut milk?

"Mr pan" -? "I personally...will make sure you never do this to any of my curries ever again. Justice will be done!!!" "Straight in the bin you will go."

Misseur poirot.

Well George, you've taught me something new there. I would definitely prefer a korma with coconut included in the dish though. Just goes to show you. I was quite ignorant towards Miss Madhur. My apologies Madhur.

Madhur jaffery-followed it, except for the yogurt bit coz i thought it would taste even more sour. You know what i found quite bizarre In the Jaffery cook book. Well ...for the korma recipe, there was no mention of adding coconut milk at all. Just yogurt & cream. I mean, hello! Its like making bolognaise sauce without the tomatoes. Have i been teleported to the twilight zone or what!!!

I did add sugar to my recipe when the korma turned sour. This did help a lot but i always like to do things almost exactly as instructed.

Its like... if you watched a professional chef cook a perfect curry & went home doing exactly as he did (same technique) & it didn't turn out right, then id feel quite disappointed in myself. Its so friggin frustrating.

U know what? Reading all this has put me in the mood to cook a curry. Sod this - I'm off to cook somethin scrumptious.

Well Curry king, I'm not a? korma addict myself. Its just that when i read a certain recipe, i like to test my cooking skills & see if i can get a certain dish - tasting like it should. If i fail, then i get frustrated & rather annoyed . After my failed attempt, i sit down sulking & go into my own little world - obsessively asking myself what went wrong. I feel like hurting myself !

Like i mentioned, I'm rather new to making curries (AMATEUR) - but I'm sure that if Ive followed the recipe the correct way, then it shouldn't go wrong. Sadly it did.

Thanks for the links curry king. Ill check it out later. As for now, its time to read my A-Z of food encyclopedia.By the way, my favorite curry is the vindaloo

Long live cook fanatics.

If you mean me using spices such as Coriander, turmeric,cumin..etc, then yes i do add all these spices. Anyhow, it mentions in my [Madhur jaffery cookery book], that yogurt should be added. I was rather surprised when i read this. I would have thought that adding yogurt, would have given the dish a soury taste & not quite as creamy!

Also...when ordering a korma from my local takeaway, i dont or cant taste yogurt in it at all. I was looking to emulate the takeaway type of korma...so thats why i prefer to leave the yogurt out. Even if the kormas I'm making didn't have that tangy unwanted taste, it still is nowhere near as good as the takeaway ones.

Ive read that most Indian takeaway chefs are actually Bangladeshy.

Ill tell you exactly how it tastes; Im sure youve tasted FLAT pepsi after two days of the bottle being opened & the cap hasnt been properly sealed! A very subtle fizzy taste, right?

Or ...when you leave yogurt in the fridge & it matures a little & has a very slight fizzy/acidic taste.