Hi CurryLover_NZ
Welcome to Cr0 I was in Wellington and Auckland last year (Lions Tour) and you are right I could not get a decent Curry anywhere (including RotoRua) I had Curry withdrawl my body started going into shock.  when I came home the 1st thing I did was eat a chicken Vindaloo job done.

Anyway enjoy the website there's lots here and members will point you in the right direction if you have any queries or there's a recipe you cant find.
Layne

Hi Rich
Welcome to the best Curry site on the net.
Layne

Panpot
I always try and buy Whole spices if possible and grind them when needed in small amounts (dry fry 1st)

Spices such as Haldi,chilli,Paprika etc try and buy the smallest bags usually 100g they don't cost a lot once opened keep them in a cool dark place I keep them in in a airtight plastic as shown below then top up your spice tin when needed.

I would never keep spices once opened longer than 6-8 weeks sling em in the bin and get fresh.
Layne 

Hi Nic02
Welcome to Curry world there's plenty of recipes here.
Layne 

Hi Jockomalay
Welcome to Curry fanatics R US.
Layne

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Quote from: marc on August 25, 2006, 02:23 PM
Hi, could anyone tell me if these thawing methods apply to frozen cooked prawns

Mark
Yes Absolutely DO NOT use hot or warm water to thaw any frozen seafood cooked or uncooked !

As CC as rightly stated below the correct procedure is to plan ahead and let them defrost slowly in the fridge overnight.

You could find yourself making an unwanted trip to hospital 
Layne

Quote from: Admin on August 22, 2006, 09:34 PM
Good point Parker, this is a bit of my own recipe which is a bit crazy as it involves throwing spices around but here goes....

Ingredients
Handfull King Prawns - Defrosted in hot water

Oh NO      Stew Please be careful you should NEVER defrost prawns in hot water they should be defrosted at room temperature or if it's an emergency you can leave them in their bag and soak in cold water Stew we don't want to lose you after all the tremendous work you have Done Oh my goodness   
Layne

Yes I also use the absorption method it retains the Basmati flavour as Cory Ander has rightly pointed out.
anyway the method below I have been using for many years and gives me perfect results everytime I seen it in a Pru Leith book.

1. Rinse rice well in warm water until water runs clean to remove starch.

2. Cover rice in cold water and let stand for 8 Min's.

3. Tip out water and replenish with fresh (hot) water as a guide use your thumb immerse it in the water so it's touching the surface of the rice and the water doesn't exceed the depth of your thumbnail.

4. Turn gas up full add a pinch of salt I use Maldon sea salt (the best) when it comes to the boil stir it once place a lid and turn it down as low as you can.

5. Let it simmer for exactly 15 Min's turn of gas (DONT REMOVE LID) let it stand for a further 15 Min's.

6. Remove lid rice has completely absorbed water use a fork to fluff up rice.

Thats it I guarantee you will have lovely fluffy rice every time 

let us know how you get on.
Layne
     

If you are referring to Mint Sauce this is my recipe

Greek style yogurt 250g
1 Tsp Jarred Mint Sauce
1 Tsp sugar
? Tsp Kashmir spice
A squirt of runny Mango chutney / optional it gives shine and texture
Pinch of Green or Yellow food colouring optional
Add Milk to obtain desired consistency

Blend all of the ingredients together and let us know what you think.
Layne

Looks nice Stew
Nice colour / texture maybe a little more oil content :
Layne