cheers Abdul

gonna give this a try

fellow glaswegian we welcome you aboard the good ship CR0
lots of great recipes to try
seems a bit daunting at first but ...trial and error my friend.
As Razor said, there are Ashoka recipes here, but to to beginner may be a bit over complicated
try starting off with maybe Chewy's 3 Hour Base
https://curry-recipes.co.uk/curry/index.php?topic=5635.0
and maybe a nice madras from Chewy also
https://curry-recipes.co.uk/curry/index.php?topic=7563.0
both have great videos to help you along
Cheers

Thought I'd start a thread for any fishkeepers here at CR0

I aint no expert though...so take it easy..please..i know less about aquariums than i do about curry
I've had the usual easy keepers like neon tetras,sailfin mollies,clown loaches,gouramies,danios,swordtails,barbs,siamese fighters,corydoras etc.
the usual staple diet of a community tank.
Now i have a species tank with 2 Tiger Oscars...and a Common Plec to keep them company
Tiger Oscars are great..able to train them to eat out your hand. My 5yo feeds them like this.
Only down side is that they can get rather large and are greedy fcukers.Feeding time is mental
Basically they eat anything that they can fit in their mouth...and then some
Great to watch tho..great characters.. as anyone who has ever kept one will testify

just made this for the first time tonight....
great KFC taste...done in the oven healthy option

ingredients:
4 chicken drumsticks
4 chicken thighs
200g plain flour
1.5 tbsp salt
1 tbsp ground black pepper
0.5 tbsp coarsely ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
2 eggs

method:
mix all dry ingredients in a tub/bowl
mix 2 eggs in a seperate tub/bowl
take a drumstick/thigh and roll in egg mixture
then roll in flour mixture
then roll in egg mixture
then roll in flour mixture
repeat for all chicken pieces

place coated chicken pieces on a grill rack with a tray below making sure pieces are suspended from tray below
otherwise they will be "wet" and not crispy
cook in oven at 190 degrees for 20 mins
turn chicken over then cook for another 20 mins
let cool for 5 mins...eat...enjoy

usual rules apply regarding chicken
wash hands after use
make sure juices run clear at end of cooking time etc
for the hotheads among us ..you can always add some chilli flakes/crushed dry chillis to dry mix for the kick we desire

"bits" and "debris" are easily removed using Chewys method of straining through a sieve and pushing through sieve with a spoon or the stick thing from a pestle and mortar
stick thing ...lol..dunno if thats the pestle or mortar hence the name "stick thing"

i got a chefs spoon too...whoopedoo
....doesn't make me a chef
same as I got a pair of Adidas trainers
....doesn't mean i can run a marathon

wonder who's gonna be first to post a curried monkey vindaloo or a monkey bhuna

looking good.yet another one I gotta try.
just noticed how often you've used that pan....
been bashed a helluva lot with a spoon
brilliant

fenugreek leaves....and it was approx 1 chefs spoon in both vindaloo and bhuna pans on the range
forgot to say when he added the pre cooked beef...just after the first base gravy had reduced
when i got home there was a lot of spiced oil separated on top of both dishes
I have subsequently spooned  this off and will make my next madras (chewys of course) using this oil
oil tastes really burny hot, looks exactly like chalice hot curry oil but with totally different taste
i dipped my pinky into this stuff and had a taste and it totally burned me off.lol
Cheers

just went to my local TA for the usual..... Chicken Tikka Bhuna and a Beef Vindaloo
as I usually fone in, this was the 1st time I'd seen him at work
watched the chef cook 2 meals with the same base gravy
base gravy looked exactly like ones on here (comparable with Chewys 3hr base)
my vindaloo..
In an aluminium pan he added what looked like G/G paste and some tomato paste diluted
then he added some red spiced oil and a chefs spoon of fenugreek
then went in some kind of green mixed paste..unsure of what this was
then went in some base gravy which he continued to stir and reduce
then some spices..couldn't be sure of what they were
then more base gravy and yet more reduction
then some more red spiced oil???
then what looked like a quarter of a chefs spoon of white powder??? salt?? garlic powder?? onion powder?? I dunno
cooked this out for 5 mins...Job Done...lovely

I asked him about his base and he stated that his cooks in a large pot for 6 hours
he didn't put carrot or cabbage or oil in his, but he didn't go into much greater detail
I mentioned that I cook a base gravy for 3 hrs and put the aforementioned ingredients in mine to which he replied (in kinda broken english)...every chef has his/hers own variation but these mostly achieve the same end results
I'm gonna stop phoning for a TA now and try to go down every second week to pick his brains as he/they seem quite friendly

forgot to add..when my 2 curries were finished he scooped the excess oil from both and add this back to his base gravy, which he said he done every time he cooked a curry