Thanks for the replys,
Im not asian but love the food in paticular restaurant style currys, which ironicly is probably about as far from asian food as you can get
Ive tried loads of books and websites but with no luck, I had a guy talk me through the basics once but he was more a second chef than the main chef. So i know how to make a basic gravy and chicken curry\madras, which is ok but not exactly the same. I know that they are all the from the same base with different spices etc... but my home made currys always seem to be missing something. So im guessing my base isnt right.
I agree that the secret ingredient stuff is probably rubbish but given the amount of restaurants there are in the UK and the amount of chefs there must be how come no one knows how to make it?
Thanks
n