Quote Originally Posted by crashbang View Post
Seriously though, If you are capable in the kitchen and you like Indian food and put a lot of effort in, and stock up on ingredients.
And the secrets of the ways Indian takeaways can turn out so many different curries so quickly.
You need a base powder and base "gravy".
You can individually freeze the gravy and keep a jar of the powder.
Then get down to your local Indian supermarket for the stock up.
Sprouts in Rotherham for us.
But the Bible is, drum roll.
Misty Ricardo's curry kitchen.
Indian restaurant curry at home volume 1.
Invaluable.
I'll look into it. Personally I use the one in Wellgate, Paks, for my spices and eastern veg. A very good choice across the range and of course, fresh hahal lamb should you require any.