Hi Nev,

I love hot curries. With this dish, I'd be a little careful. The flavours are so fantastic and delicate. I tried it with chillies, but I think it spoils it.

I do make a fantastic range of curries though. Authentic, hot and delicious. And all the breads to go with it (Naan, Chapati). My wife and I got fed up of looking for decent indian restaurants every time we moved (hit and miss). And the price of going for a good India are sometimes astronomical. So she made me learn the recipes.

I can post a few of those recipes here if there is any resonance (Bhindi Masala - ladies fingers, Lamb Madras, Chicken Vindaloo, Chana - Chick Peas or Kichererbsen).

These are however much more time-consuming (like hours) so I make them in bulk on a Sunday and freeze mostly. Then take them out of the fridge when I go to work and they're defrosted by the evening.

Hi Isambard,

Yup. cornflour sounds good to me too. Thickens your sauce up a little.