Hi Jenny,
You will also need to make space in the freezer for precooked chicken/lamb/tikka, base sauce, naan and everything else.
Glad you are finding it enjoyable, when I first started doing this the traditional Sunday lunch disappeared as I cooked six curries on Sunday for the family and on Wednesdays I did six more as takeaways for them.
What a great hobby...and of course it's and lot cheaper than buying takeaways.

As

Thanks Sverige,
Looks like I need to be a little more generous with the 'payload'.
AS

Hi Phil,
That's fantastic thanks, and not expensive at all, my precious stainless steel pan is a 70GBP job.

I take it that you do not use the a metal chef spoons otherwise there is a potential to damage the coating.

Thanks again
AS

Hi Guys,
Thanks for all of the info on this, but I also have another angle. My good lady will not allow me to use PTFE based non stick pans, apparently at certain temperatures birds start falling out of the sky with the nasty fumes (I might be overstating this a little). I have tried a very expensive ceramic coated pan and a cheap Aldi iLag ? coated pan. These are great on day one but seem to quickly loose the ability to become non stick, the manufacturers seem to use the same 'get out' by stating that the pan has not been cleaned correctly.
I am currently using aluminium pans for cooking curries as these seem to the best for non stick and easy to clean, and yes there scares about these too.
I did start out with stainless but it's the burning on the sides and a pain to clean, trying not use abrasives as this exacerbates the situation.
I do currently own a very expensive stainless frying pan but it gets used for non curry activities, I still have some occasional mino burning issues with that but I am considering spending a day with a car buffing mop and a load of jewellers rouge to create a highly polished surface to see if that helps.
I had a quick nose around, could not pick up on those aluminium pans with ferruos inserts, if anyone can enlighten me I would much appreciate the help.
Thanks again.
AS

Hi Phil,
I was about to post something in this area as my good lady wants to update the kitchen and migrate towards induction as is much easier to clean than the old gas hob.

[1] Heavy forged aluminium body with non-stick ceramic coating; comfortable soft touch Bakelite handle; suitable for use on all hobs, including induction; available in three colours.

Aluminium pans will not work on induction hobs directly, they need to be made from a ferrous metal (iron). You can only aluminium if you place them on a ferromagnetic disk.

AS