For any other questions, please feel free to ask them in this thread (but please do a search, to see if the answer already exists, first!) where we will endeavour to answer them by directing you to an existing thread that answers your question. Questions will be complied into this opening post, from time-to time, with the associated links to the answers.
Frequently Asked Questions:
- What does "XYZ" stand for? Frequently Used Terms & Acronyms
- Which simple recipes can I try as a "quick-start"? Beginners' Guide
- Which essential ingredients will I need? Essential Ingredients
- How long will my spices last? Storing Spices - Shelf Life
- Which pan should I use? Pans/Pots/Spoons
- How big is a Chef's spoon and a ladle? Capacity of a Chef's Spoon and a Ladle
- Where can I buy spices and equipment (including suppliers on-line)? Suppliers
- Which onions should I use in my curry base? Which Onions to Use?
- Which oil should I use for cooking my curries? Which Oils Are Members Using?
- What is the difference between tomato paste and tomato puree? Tomato Paste v Tomato Puree
- What is Panch Phoran? Panch Phoran
- Which rice do members use/prefer? Quality Basmati
- Which types of coconut can I use? Coconut
- Can I freeze my curry base? Storing Curry Base
- Can I use precooked meat and vegetables instead of raw? How do I precook them? Precooked Ingredients
- How do I make Spiced Oil? Spice Infused Oils/Stocks
- How do I scale up recipes? Scaling Recipes
- How do I go about cooking various dishes for friends and family? Cooking Curries for a Crowd