Yeah, now you'd probably be expecting me to say some thing like "Near down't pit" but it was "Icelands"...  Honestly, I kid you not! A strange phenomenon... A bit like looking at the Aurora Borealis in your own little microwave universe... Far out man!

Comprehendo!
I still am on the trail for new and different variations of currys, but with so many at hand it would be nice to have a kit set up with a tried and tested stock favourite. By the time I find something I like I'm off on a tagient chasing the next and find it difficult to remember the one I got on with. 
I will give this a go for a while, a one tub simple soloution to those of us who like to play it safe for the time being.

I really couldn't help you out on this one but upon microwaving some chopped onions a while ago I noticed sparks coming from them. 
A google search suggested it was the Iron in them throwing a strop. 
I am looking forward to the answers to your question Ligs.

This maybe regarded as a spice kit set up... (It is?)
I have my favourite base and mix powder and I predominately make a madras or for the point of this question it could be any dish.

Seeing that for the time being I am using this as my staple recipe does it not make sense to make a container with the mix plus the required amount of chili per volume and the methi and the ground cumin seeds Etc... Don't slate me, it may not be a Madras, not the point.

I see that in some vids 30secs or so is given between the addition of a few things (IE methi) but is this really necessary.
The chefs in retraunts can throw it all in second nature but at my stage I still get In a tizzy getting it all in order and precise timing.

Does anybody else make pre made tubs of individual dishes, to me it would make each dish uniform to the last, thrown in with a bit of precise timing etc.
Hope this make sense... Tom

Thanks for making this clear CH! 

Does this mean to say that after all this time of me believing that Naga chili was a new find to me and one that I have been educating (boring) my mates down the pub with, is actually a Scotch Bonnet at the end of the day!

I also have been getting confused with the Dorset chili that is supposed to be deadly! does this also come in another more familiar term.
Google searches come up with too much information as per usual. Has anyone a link to a url that explains things in an understandable manor re chili types etc?
TIA

The deep red of the North Indian Special along with the glistening of the silver container makes that look like a dish for a fit for a king... Not that you would find one eating from a foil takeaway though! But it still looks amazing. 

This is what the syntax page looks like posted via the image hosting site.

I am also getting this syntax via Firefox?

Quote from: h4ppy-chris on December 28, 2012, 12:33 PM
I did more than take notes, i recorded the hole conversation (YES AM BAD) 

Could this possibly be realeased as a talking book in the near future Chris?

A great vid as per usual and I'm looking forward to putting the recipe and technique into practise.
Thanks for putting this up on the forum.