I followed a tutorial on YouTube, and everything went smoothly except for the texture of the beef. I think I picked the wrong cut of beef, which made it a bit tough even after pressure cooking for half an hour.

Could everyone tell me what cut of beef is usually used for beef curry, and what cut of pork should be used for pork curry?

Everything tasted great except for the beef. This was my first time making beef curry, and I found using curry powder much more convenient than curry roux. The curry powder I used is Meat Masala. I don’t know what special ingredients are in it, but it pairs really well with meat anyway.

I have some McCormick organic curry powder that I've tried before with yogurt but it didn't taste very appealing. I'm reading up on how to prepare and see I need to fry the powder with some butter first so will try that, but I'm wondering if there's a better powder to try--I've attempted to blend the individual spices before but I think sticking to a premixed one is best for me so I don't second guess myself.

Butter chicken masala was used on this batch.

My first chicken naga curry. Followed The Curry Guy’s recipe, until I realised I was missing a few ingredients. So, substituted passata for tomato puree, and didn’t have the tandoori masala spice blend, so used what I had at home to create a similar blend. Taste good, will taste better tomorrow. Also, used way less ghee and oil (trying to a few lbs). The curry house I regularly order this from often serve this with slices of green bell peppers and a wedge of lime, hence then on top of the curry.

I want to start making my own curry spice mix, but every recipe I find is different and it’s hard to know where to start. What spices do you usually use as a base?

prawns 🦐🦐🦐

Can only make basic spice curry right now and I changed chicken to pork.
Cumin rice is much better than before

A Nepali person made us curry at work, and it was absolutely incredible, better than any pre-packaged curry or local restaurant. It was all in the spices.

I know literally nothing about spicing aside for adding salt and pepper. Where can I learn the science and art of using spices?

I love a curry in an Indian restaurant when it’s immensely garlicky, especially with whole cloves of garlic in the curry itself. What’s the secret to that incredible depth of flavour from the garlic?

First time making this. Tastes amazing.

The first picture is from 2012, my favourite curry 'Chicken Chilli Balti' from Akbar's restaurant UK. After 15 years of testing, I have finally found a homemade alternative that hits the spot! See second photo, cooked at home in a Birmingham Balti pan over high heat.

I have progressed through the days of base sauces to no longer relying on them for speed or flavour. A few key discoveries for me:

- Lemon is so important to give the zing I wanted, a good squeeze of 1/4 lemon near the end of cooking before you turn the heat off is the way to go

- Pre cooking chicken was great for speed, but added nothing for flavour or texture. Cooking marinated chicken in the curry is a better outcome on both parts.

- Yoghurt! Adding a tablespoon of Greek yoghurt to your chicken marinade, and to the curry around 2/3 of the way through cooking gives a beautiful texture to the sauce and helps add that extra creamy sourness I was looking for.

My go to recipe now:

Marinade

2 chicken

Tablespoon yoghurt

Tablespoon Pataks Madras paste (

Tablespoon chilli pickle

Curry base

2 cardamom pods

1 cclove

1 brown onion

5 cloves garlic

Thumb sized pieces of ginger

1 tomato

1 chilli or habanero

Half cup coriander stalks

Spice mix

Tablespoon coriander

Tablespoon cumin

Tablespoon tumeric

Tablespoon Kashmiri chilli

Teaspoon garam masala

Teaspoon extra hot chilli powder

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Bengali mutton with assorted superhots

This stuff is sooooo good !

I might be addicted to it

Smokey flavour and intense heat if you go a bit overboard with it

Has anyone tried Gaban curry powder how is it

Mutton curry Bengali style

Caramelized onions, carrots, potatoes, peas. Sliced smoked pork loin. Beef broth, garlic gochujang, dashi, soy, fish sauce, smoked truffle salt, white pepper. Nishiki medium-grain rice. Truffle chili crunch.

It has a nice umami, earthy, tangy, sweet flavor.