Right! I've educated myself for a month or two now with the kitchen guru products and have now got my "special" spices and other ingredients. I'm now attempting to move to the next level by trying to cook, not authentic Indian but british Indian Restaurant style curries. Today I have attempted to make my first "base curry" using the recipe on this website: http://www.indiasnacks.com/recipe/37/Basic-Curry-Sauce.php Which uses the method from a book called "The curry Secret" I also used a few other "secrets" I have seen on the web such as a tsp of ketchup, tsp of sugar and tbsp of tomato puree. I have had to bodge it though as I realised after starting I had no ginger. The method also states to simmer the mixture until the oil starts rising. I ran out of time eventually as I'm now at work so had to turn the heat off after about 2 hours - after achieving what looks like a brown gravy that fecking reeks of mainly garlic, onion and cumin. I never got it to the point where the oil starts rising. Have I failed at the first hurdle?Does it matter that much? Any advice on restaurant style base curries please? I have been looking on cr0.co.uk but i'm unable to view that site here at work.