Yes, sadly true... though I have had some good pakoras and stuffed chillies. Right now, however, I am hankering after the vindaloo, it truly is a beautiful sight.

My first photo contribution to the site and last curry of the year. This is a chicken tikka massala - I also made a vindaloo and bhuna but far too much booze had been consumed to make for good photos.

I used the Zaal base and red sauce except for two key differences:
1. I used beetroot powder as a food colouring. This turned the dish orange more than red.
2. I tried brining the chicken breasts (free range) before marinating and roasting at full whack in the oven. The resulting tikka was very juicy. All in all a very nice meal. Sorry the other pics didn't come out well.

I Have also had good results from the Viceroy method. I've found that the cassia can sometimes impart a lot of flavour and would probably use less next time around.

Hi all,

I've tried overwintering a thai chilli plant for the first time (grown from seed last year). It's been inside since November and is now showing green shoots so fingers crossed for an early bumber crop!

I'm unable to view them  - either on a laptop or ipad. When I click on them an error message is produced