You are what you eat. Methi, cumin, maple syrup can all be noticed in sweat. Mind you, if the house smells of fenugreek from cooking then you won't smell so different.

Very pleased for your curry success, Phil.

Basically, you can't cut and paste anything other than text into a forum reply; anything else needs to be "attached" to the post. For advice on uploading photos, see here.

Looks great and I think it would be a winner with chips (fries). I'd caution anybody to go real easy on the Worcestershire sauce since I once ruined a dish by putting too much of this in it. I would, however, suggest that upping the tamarind a bit tsp is likely to be OK since a Vindaloo is meant to ...

Well, I have to admit that it looks good but I generally cheat and use pre-cooked, commercially-bought crispy onions which I get from either the Polish shop or Polish aisle in the supermarket or from an Indian shop or from a Chinese supermarket.

That's some mouthwatering Darth Maul chicken, there.

Have a look in the recipe section at the Medium dishes, Dhansak - basically they are a simple curry mixed with about 1 part in 4 dhal. So, I'd make some dhal (make plenty as you can always eat it on its own and you can keep it in the fridge for a few days or freeze it); being biased I would opt for ...

Have you got the recipe so others can drool a bit and consider making this dish?

I was just about to go to sleep but I am now very hungry.

Rice looks great. What's the sauce/gravy recipe?

Thanks for the recipe and pic's. That is a proper runny, oily mean-looking curry. I will give it a go but I reserve the right to use Chinese black vinegar rather than cider vinegar (because that's what I got and because my quick-fix vindaloo is to take my garlic chilli chicken recipe and add chilli,...

cart64 - welcome, and I am glad that you had such a great first experience of cooking from this site. "Get in there" and make some more recipes and then post a few of your own, please.

Feel free to use any of my images even though they are - IMHO - a bit rubbish. I think as a condition of joining the forum that any image posted should be regarded as free for use for forum purposes, including your excellent newsletter.

Very good lighting. "Perfect" would have some steam coming off it (just drop a ladle of boiling water onto it prior to taking the shot). I do like the way you have oriented the bowl to show the imperfections (light patches) and pulled the focus but left the other items tantalizingly in rea...

This is a good korma. I also use a similar, small, amount of sugar in my korma and I really don't think it needs to be any sweeter than that. Sweetness alone shouldn't be the aim of this dish but the balance with the sugar, the spices, the coconut and the cream is what it''s all about and this recip...

Enjoyed the newsletter. Thanks.

You're looking for a box something like this. 100g goes a long way.

Loving the big, blistery naans and the CTM. 5 days to recover before you posted - that's some hangover, and they say we Scots are bad.

Looks OK. I'm not sure that a breakfast dish needs much depth. Best breakfast curry I had was a fish curry, tiny roti and sambal oelek on an Air Lanka flight to Colombo - slightly bland fish, adequate roti but BAM sambal, mind you. As for what's in the bag - curds of some sort???

Excellent effort so far, and I've just got past the wordsearch. Should keep me amused until more food is served.

Hot-wise, I'd give this a 0 to 2/10 depending upon which mix powder you use. I'd serve this with a medium-hot (4 to 5/10) curry sauce or mirchi ka salan (Hyderabadi curried chillies).