Jerry

The 24 hour thing is right. Keep it cool and let it "marinate". And there is no need for baking powder as long as you have yogurt in there.... trust me.

Get it right UB. We don't want naan of yer mistakes,

Well done UB. They look fantabulous.

WOW!!

What can one say?

It looks good enough to eat!!

Seriously mate, that looks really, really top notch 

I've tried a few bases off this site.

My two favourites are CA and CT.

If I do CA's base, i ALWAYS add a quarter of a cabbage as well as a tsp each of fenugreek powder and cardamom powder. The rest is as per CA's base insructions.

This is now my regular base 

Looks superb

Hope all is well mate.

Quote from: stephenperry on October 18, 2012, 10:28 AM
Thanks everyone for your input and experiences, I'll give it another go at the weekend but use much less this time.

Quote from: Stephen Lindsay on October 14, 2012, 03:38 PM
In Mr Naga available online as I haven't seen it my local Indian grocers.

I got mine off eBay although if I still don't gel with it there might be an almost full jar going spare if someone wants it for the price of postage (paypal accepted)  ;D

I'm with you mate. I bought a jar off ebay, cost me $17 delivered. It is definitely not to my taste.

I much prefer Asian (Chinese) chilli oil.....must try this in place of Naga on Julians Jaflon recipe

Hi mate

You won't go too far wrong using CA's base and recipes.

Good luck.

Hi mate

I'm in Perth too, originally from Manchester,so also miss a good curry. I agree about The Glasgow Curry House, and I can't see why it's so popular. His kebabs are good, and his pakoras are nice too, but the curry is below average as far as I'm concerned.

Probably the best we have had is Anghiti. Not BIR, but very acceptable all the same. I have heard on the grapevine there is a curry house opening at Kingsley shops soon, and they are Brits...we'll have to wait and see.