I love the pizza oven, how much and where did you get that beaut? Im guessing you could use it for tandoori/naans too?

Always lurking Garp, always looking for the next curry!

Interesting product but it does seem a right pain in the bum to do, I know if I brought that, it would sit at the back of my cupboard until I do a car-boot sale!  I do use a any-sharp and would recommend that. 

Homemade paneer is lovely and so easy to make.  It takes about 20 minutes and 4 pints of whole milk makes roughly 400g of paneer.  I normally tikka mine up.

Jb, I admire your dedication to curry!! Im yet to try your base, but it will be my next one.. sort of.. im going to give it a go in a pressure cooker to save on gas!  Interested to read your findings from your experiment!

Think how many quality currys that pan has helped to create though, its got loads of life left in it!!  How'd it get that massive dent though?! Was it intentional as a spoon holder?!

I try to limit my oil intake, I normally curry for 2 and would typically use 1tbsn of oil in the first stage.  To ensure I don't burn the spices I make my G&G paste with more water and add it sooner, likewise with tomato dilute.  It works for me and I am more than happy with the results.

I mainly use chewy's 1Hr pressure cooker base and half the oil in that too, and spend more time skimming at the simmer stage. 

I'm currently giving rapeseed oil a try as i've heard its meant to be abit better for you and I can't taste the difference. 

Personally I think BIR is calorie dense but sooo good - I just try to compromise so I can eat curry more without the gut/guilt.

lol that sounds deadly!!

I tried to use a frying pan like yours, but I found it was too non-stick and wasted a few naans that way.  I now use a wok with great results, and being lazy I can just prop it up over the flame.

Although not exactly BIR, I found this Chicken Butter Masala dish really good for a mild/creamy curry hit:  https://curry-recipes.co.uk/curry/index.php/topic,13119.msg107534/topicseen.html#msg107534