which is the best pan for cooking curries from scratch with regards to non sticking, size and shape

Hi Gordon,
I'm glad it was the latter as i cant resist buying a portion myself whenever i've seen it, but never from a restaurant.
I've always kept my curry and snack purchasing to seperate outlets. e.g. madras korma etc from the BIR, samosas, bhajis, masala fish from the Pakistani TA's.
The restaurants dont come close to producing great tasting street food but are specialists in your basic curries. (although not anymore it seems    )

I dont have a recipe nor can i remember making it for many years, but i'd be inclined to grill or roast in the oven as its never looked or tasted fried to me.
I would go with a simple yoghurt marination to start with and work from that.
Here's a recipe i plucked from the net: http://www.grouprecipes.com/35472/masala-fish.html

Looks like a good starting point.

Cheers, Frank. 

Cheers for that it looks good

can anyone point me in the right direction for the best way to make fish massal
many thanks

I have also used mince lamb

When making a keema it always has that mince meat taste!!!
Dose anyone else have the same problem?
How do you avoid this problem?
Must admit it if made day before it is no where near as bad
Any help appreciated