Adey, you've already given us useful info. You haven't just turned up and touted your book and left it at that.

Glad youre here!

Sounds very nice! Just need to get my hands on some shatkora. If not, could you use lemon as a substitute?

Hi, my wife makes a great almond kulfi. Recipe is in my favourite recipes book. It basically uses condensed milk, very nice - much better than the standqrd 'daleks' you seem to get in restaurants these days. I am sure you could replace the almond with maybe finely chopped mango, maybe a little juice. You would have to have a guess at mango quantity. Its at the end of the doc.

https://curry-recipes.co.uk/curry/index.php/topic,12724.msg103511.html#msg103511

I usually buy the 100g spice bags in the hope that I will use them reasonably quickly. There is a section dedicated to storage on the forums - you may get some useful info from there.

Some of the cheapy pound type stores have good storage containers at very cheap prices. I got these, and they are just about big enough for 1 x 100g bag of spice, and they stack on top of each other.

https://curry-recipes.co.uk/curry/index.php/topic,11133.0.html

Keep them inside the cupboard, but in the sealed container.

Hi Lou, I work in Tunstall! But live in Lightwood.

Paks in Shelton have loads of Mr Naga, and lots of other goodies you will want to try, if you haven't been yet.

I love Mr Naga! Makes beans on toast very special!!

A teaspoon in a curry really livens it up.

Wife hates it. It seems to be like marmite (not in taste).

Nice one, michael. I found cooking for lots of people to be ok, apart from the end when everything needs to come together - all gets a bit chaotic then!

How did you find the taste of your curries the day after? Some of my best tasting curries have been leftovers after they have been left for a day then re-heated. Time for all the flavours to develope and mingle, maybe.

My bases have generally been the more "full" type of base, with quite a few veggies in, and spices also added.

My query is what difference is there between a simple, basic base (like the KD1 base) and a more full base when it comes to the end curry? Does it taste much different? If so , how?

I am wondering whether I should try a simple base just for a change.

Some freebies here too, with lots of other info,

https://curry-recipes.co.uk/curry/index.php/board,5.0.html

Yep, Stephen, great site, he also has a balti passanda recipe I missed -

http://www.cook4one.co.uk/c2/sb/c46baltipassanda.html

Also love his menu/recipe page, here -

http://www.cook4one.co.uk/c2/rm.html