A dish a week is sounds excellent gives people enough time to get all the stuff for said recipes, i would be interested in that.
It might get more people involved as well because of other commitments they might have.
Not really important but i would not mark recipe on cheapness just taste, texture and ease of making.

Think people would be missing out if you did drop Lorrydoo's recipe, having made a quite a few from this site the Lorrydoo recipe is really close to a BIR CTM taste and it makes alot of sauce as well, doesnt really take that much time to make and ingredients are easy to get hold of, just my opinion really it would be a shame if it was left out.
Thanks.

I have made the Kushi Masala Sauce (a few times now) and it is fantastic, well worth the effort, has for the ingredients it wasnt really a problem for me (live very close to a couple of towns with fruit and veg stalls also alot of Asian shops as well), the stirring bit of recipe isnt that bad either (just dont walk away from it for to long) just stir to your favourite CD album  ;D
My other half is the CTM taster for me and she loves it alot more depth in the flavour and the  consistency and texture is excellent.

Dont forget this one https://curry-recipes.co.uk/curry/index.php?topic=3772.0

Pictures further down page for madras and CTM.

Madras https://curry-recipes.co.uk/curry/index.php?topic=3830.0
CTM https://curry-recipes.co.uk/curry/index.php?topic=3999.0

Hi j.col is the methi the powder or dried stuff  ;D or can you add both.

Hi Jenk i  recommend this recipe https://curry-recipes.co.uk/curry/index.php?topic=674.0
If your husband doesnt like his curry too hot dont add the 2 DSP of hot chilli powder in STAGE 3. This makes alot of sauce, if its just for your husband then add enough sauce for just 1 serving in a seperate pan.
What till the sauce is cold then freeze in batches.
This does smell wonderful when bubbling away on the stove 

Hi gazman i second the recipe solarsplace has posted never had any problem with it, my other half loves it (with a few changes made) but it is well worth a try.
Cheers.

Hi Axe you can also try monkfish to make a curry with, a very meaty fish perfect for cooking in curries. What kind of fish curry are you looking for?

Thought i would post pics of the Madras




Must say this smells wonderful, also a little too tomatoey for my tastes but that really is not a problem, i used the same method to cook the first part of the recipe from this book
http://www.amazon.co.uk/Modern-Balti-Curry-Cookbook/dp/1844541940 as all the recipes need a paste. I like the texture and spice, well everything really. I used the first posted recipe and will do the other recipe with changes made.I must admit this would easily feed 2 people, with naans, rice, chip and starters.

Will make this again for a few of my friends tomorrow night and will post pics and opinions.
Thanks again for this recipe.

Hi Axe the dish with mince in (Chicken Nabbabi) sounds like a Murgi Mossalam but where i come from you get an egg with it 
Description from the Eastern Spice my local "Marinated tandoori chicken off the bone cooked with minced lamb and egg in a medium spiced sauce.