Hi Chris, i do this on a regular basis with about 12 to 17 people, taste testing everything (on weekends mainly and my wednesday darts  night) that i do from Balti to Madras and the starters, plus the breads (naan breads are giving me hell, dont think my oven gets hot enough).
Then i go away and read the "views" of my friends and come to a kind of "best of" type chart with nearly every recipe recieving a "mark" from out of 120 if 12 people are taste testing and so on.
The comments can be quite different and sometimes the "reviews" can be near enough the same, very weird sometimes.
It also gives you a kind of proud feeling when these friends are telling the truth about your cooking and they actually like it (well sometimes any way ).

The reason this place has gone to the dogs is because you cant post your own views on here without somebody having to say something that doesnt sit well with their view and its always the little "click" of people that come out of the woodwork and have to suck up to certain people.
I use to post on here all the time, but now it just seems a certain few dont agree with anything that anybody has to say. Its a forum about curry and the such, its peoples crazy ideas that have probably made most of the recipes on here.
This site used be a helpful and a joy to go on, but i have no idea what has gone wrong, think its the case of "i know it all" syndrome.
Well thats it sorry about posting my views.

I have already tried the "just freeze it" method and its not very nice as you say it goes all mushy and have you never had coriander rice? It was just an idea that i hadnt tried before.
Jesus BB get off your high horse and chill out a bit.
I can understand why a few of members dont bother posting on here anymore.
Thanks and good bye.

Here we go.
I also use the water from when its defrosted and use that either in rice or put in the curry itself.

Made a batch of the CA's tarka Dhal and used this recipe for chicken dansak and it was wonderful plus the other half actually liked it (instead of CTM ,thats all she has) she said it was suprisingly tastey, didnt take any pics because for some reason wont let me post them on here.But i can asure you it was great probably on the same par as my local TA.
So yet again CA thanks for the recipe.

Sorry forgot to add used he spiced oil recipe as well.

hi Razor i use 1 tsp dried methi leaves and 1 tsp dried methi powder and use 3 Tbsp of yoghurt instead of the water.

Hi mandy from the West Midlands myself where abouts are you from?

My other half only has CTM, so when i cook my fav curry the recipe is always (mostly) for 4 people,  so i put the rest of the "sauce" in the fridge for up to 4 days by only using amount for 1 person , must say they do taste different in the sense of spices and texture, towards the 4th day the sauce has a more dark looking sauce but the taste is still great, which means i can have a curry 4 days in a row just by adding the meat and veg if recipe demands it (mushrooms etc...)
I do this every time i have a curry and  the taste does "change", a little more spicier, a little more thickness to the texture but having said that i have had jalfrezi and the spice has not been quite so spicy reason for this i do not know.

I had aready posted pics through the crO hosting thing but for some reason it was not having it when trying to post my latest.
Also posted through photobucket before and was told to use the crO image hosting.

Used a silicone muffin mold
"https://curry-recipes.co.uk/imagehost/#.JPG"><img src="https://curry-recipes.co.uk/imagehost/pics/.JPG" alt="Image hosting by CR0.co.uk "
Used about 2-3 tbsp of fresh coriander leaves,then covered with water.
Still wont let me post pics on this site?
PLEASE DELETE THIS POST.