Take a look at this I've made this loads of times and it's probably one of the best I've ever made.
http://youtu.be/ugl3jTDd3YM

Hi Phil most spices can usually be found with a little extra effort but sometimes the recipes call for stuff like bayleaf powder or maybe green cardamom powder or ajwain seed! ratan jot a natural colouring agent! there are to many to list then all but this is all part of the excitement of making curries! I'm sure your the same

I love this book and really enjoy making the curries finding some of the spices can be challenging though but I've probably sourced most of them now.

Quote from: Gav Iscon on April 05, 2015, 08:55 AM
I keep the rest of mine in a catering size mayo tub which has a good snap on lid. Bags are secured with elastic bands.

I keep mine in large plastic box in a large cubard easy to gain access to them and because the jars don't want topping up all at the same time it works out ok for me
Ps the spice bags have elastic band around them

Hugh Fearnley-Whittingstall
Celebrity chef Often uses it on river cottage but I've never tasted it.

Thanks SoberRat that looks good I've just clicked by it now and bought one.

Quote from: Curry addict bob on April 09, 2015, 07:13 PM
I think I will go back to my faithful Stella hard anodised one.

Well said maybe give it another go then cheers

I think I will go back to my faithful Stella hard anodised one.

I appreciate that not every single person uses aluminum pans but a fair few do mate.

Yes that's true could use same as you that's what the wife said earlier! But on most of the videos they are using steel spoons!