Hi juju,

Welcome, glad to see another female on board.  Forget the jars, just take your time and peruse this site and you will be making bir curries in no time - enjoy!

Hi Panpot,

Welcome!!!  Glad to see someone else who liked 'em hot!  The hotter the better for me. CQ

Thanks Terry so much for the curry powder and all purpose seasoning.  Well, that didn't take long, did it!  What make is the all purpose seasoning.  Thanks again. CQ

Hi Andrew,

What a spot of luck for you and your girlfriend!  I hope the recipe turns out alright too and then you can visit this take-away every so often to get more recipes.  Can't wait to hear how its gone down.  CQ

Hi Layne,

Just looked at your pics again and I am very impressed!  Would you give me your recipe I would love to have a go!  Bhoona is not one that I have very often eaten, can't remember the last time, but yours looks so good I'd like to try it again.  CQ  Hope you don't mind me asking.

What a good idea Mark!

Hi,  You are really going to love this site, as with the heat from chillies it is addictive!  Happy cooking!

Hi Terry,

If the gold curry powder really is the key, then I need to get hold of some.   Having said that I am well pleased with the curry base I made.   My Asian store had only very large amounts too, so instead I used Rajah Mild Madras Curry powder. 

Hi all,

I have just made the chicken balti recipe that Terry has given us.  It is really good.  I did use quite a few more chillies though - can't do without them!  I also made a vindaloo and have had really good results with that too - the smell/aroma is quite special in my kitchen.  Thankyou Terry.

Hi Terry,

I made this dish last night with the mint sauce.  It was really, really good. Thanks.   I think its probably the best one I have ever made! Have you got a recipe for prawn ceylon?