Hi CA and SS are both taking a 30 day holiday from the forum to allow them both to calm down.
They still have full access and can read posts and private messages.

They just can not post for 30 days.

This was my decision and no one elses.

Stew- site owner

HK - Please sort out the tone of your posts.
Consider yourself warned.

Perhaps if you get a response the forum can fund the money for the lesson though some donations?

Stew
ps - as long as you take photos and report back  ;D

That looks the business. well done.

Stew

Best post Ive read in a while, many thanks for sharing this.
I know what you mean about the sandy colour and the boiling rather than frying of the curry.

When i witnessed a curry being made before the sauce bubbles ferociously for around 8 Min's.

Cant wait for someone to try and update us.

Stew

Hi www.currynationuk.co.uk,

I like the website, great colours.

Welcome aboard, how about adding our link to your site, now ive just given you free advertising.

Stew

CA,

That looks lovely, i just go to try this one.

Stew
ps, are you using the image hosting solution i got sorted for your images?  if not and your using free hosting like imageshack then please note that the images will automatically be removed from their server after a defined period.  This will leave the post without the pic.
Please can you have a go with the CR0 hosting solution https://curry-recipes.co.uk/imagehost

Here is the link to the orignal post from Ghanna
https://curry-recipes.co.uk/curry/index.php?topic=190.msg1069#msg1069

Stew
ps, why dont you use the image upload facility for this image - see the post "READ ME" it will make it easier for you.

Mate that is a sweet ruby.

I like.

Stew

emin-j I am Glad the Admin's Base is working for you.

I moved onto the Ashoka base but perhaps its time to retry this one again.

I think subtle spicing is the key, the issue is that working with spices is an art form and take years to undertand how to release them properly.  There are just so many variables when using spices thats its easy to get things wrong.

How many time have you made the exact same curry and one time its amazing and the next rubbish?  This is down to variables, heat, spicing, the way ingrediants are chopped, how much water you add etc.

Stew