Julian is a curry lover like us, who has been fortunate to have run his own business and learning a lot from other business owners. He may not get everything right, but he puts his heart into his books, he delivers the contents with some confidence and breaks it down to a very good standard. I learnt a lot from him, but in hindsight, I reckon he was only helpful in the ramp up stages. I would buy it just for his story-telling style of writing. If anything, the content about pakistani vs bengali and curry mile information, will be an interesting trip. Looking forward to it.

Thanks for posting this, I'm considering making my own as well. How much did you spent on it so far and where did you source your materials from?

Thanks

Not an expert on the extreme side of spiciness, but I came across these chilli powders the other day:

http://www.spicesofindia.co.uk/acatalog/Naga-Jolokia-Chilli-Powder.html#aISG135

http://www.spicesofindia.co.uk/acatalog/Habanero-Chilli-Powder.html#aISG137

Also, mr naga as you say is not quite as hot as the name suggests. I was also shocked. However, there is a lot of other naga based pastes which are quite hotter. Bengali Bob tried a number of them and can certainly advise you better than me

One small note. If you are noticing an "unpleasant powderness", could it be that you aren't cooking your chilli properly? The chilli is a bit like flour,if you don't cook it properly, its natural flavour/texture will be evident in the dish.

Looks great, particularly those slices of shatkora frying away in the pan. I still have some left in the freezer and I've put it in the fridge to defrost. I'm going to adventure myself in the world of chutneys/achars using some of this shatkora this weekend

Thanks for giving my concoction a go, but I must say it wouldn't have been possible without your tip! Of all your dishes, this is hands down your best capture Bob! Stunning looking dish,  How would you rate this meal?

I had skewered pork tonight with peppers at an italian restaurant and that sure tasted phenomenal, but the looks were nowhere near what I'm seeing here. I'm generally not eager to taste things outside my comfort meats (chicken and too a very little extent lamb) in Indian restaurants. I'm somewhat stuck to the thought that for indian food it makes no sense to use anything other than chicken or lamb, but I sure need to try some beef/pork curries. What cut of pork did you use here?

I'm drooling here btw! 

the business, as usual! ;-)

Fantastic prog rock there Bob! You should also check out this album that is in the top 3 best prog albums of all time:

http://www.youtube.com/watch?v=otfChsCRGf8

Gordon Ramsay on his "100 recipes to stake your life on" show offered the tip to lightly oil these containers before adding hot food in order for them not to stain.

Looks ferocious BB and as always very good presentation!

Is there anything special to cooking prawns in a curry? any marinades required, etc?

Looks pretty good Chewy! what an array of great looking food. I would be very happy to have a taster of that! I would also not mind to know the recipe for the coconut samosas, if you ever learn to make these, don't forget to video it, please.

Keep posting mouth watering pictures CT!

Cheers