I stick to 60g of sugar which I'm more than happy with.  I normally incorporate sliced slivers of garlic and coriander at the ball rolling stage which works well too.  Good looking Naans there Robin, I like mine abit thinner though so they go further!

I'm also interested in rustling up the Goan Fish Curry, looks easy, fast and tasty.  I'm not able to squeeze it in until late next week so if someone tries it let me know if its a goer!

I got stung by buying a fake from Ebay, although it worked pretty well for about 4 months, its knackered now.  Anyway I just brought an Anysharp Pro with a gift box for ?12.95 (Free P&P) from http://www.saverschoiceuk.com/anysharp-pro-gift-pack-the-world-s-best-knife-sharpener-metal.html If anyone is on the lookout for one.

Its Xmas dinner at work tomorrow but instead of the traditional turkey and spread, muggings here volunteered to make a madras, dhal, saag paneer, naan, mushroom pilau and poppadoms for 10 hungry blokes - so actually 20 normal portions I reckon! 

I made the Madras today (in 5 batches) all into one big pot, the naan dough has been punched down and is in the fridge and the paneer is marinading. 

We will be having crackers on the table though!! 

For me its just got to be turkey on the 25th though, if I was to have a curry it would have to be a take-away so no scrubbing pans...

Deep fat frying under pressure?  No thanks!! Sounds like death and destruction to me!!

Looks good, would you marinate the chicken at all? Skin on/off? 

Tempest I love the spice shop in Braintree... everytime I pass through, I swing by and stock up.

Its easy as pie, I used this method: http://www.vegrecipesofindia.com/how-to-make-paneer-homemade-paneer/ i need abit more lemon juice to curd the milk but 4 pints of wholemilk made about 500g of Paneer.

Hey Garp, 
Ive actually made a few now. I get my venison from Costco for ?7.50 a kilo diced and I would recommend you give it a whirl, especially as its in season and cheap...  I cook it using this method: https://curry-recipes.co.uk/curry/index.php/topic,12520.msg101721.html#msg101721 for about 13 minutes at full pressure.

I like it as a saag curry: https://curry-recipes.co.uk/curry/index.php/topic,3600.0.html

Also pretty damn good in an ale pie!

2 Eggs for 2 people? I would probably do about 8! But I am greedy...

Knock off make up!