Chewy and Rich

Thanks for those comments and all the others. In the end I did make some nans, one or two to eat with my curry last night, and decided to try some in the freezer. Now I have some tips on how to get the best out of the frozen ones which I will definitely use.

As for the taste test I have no doubt fresh is best but sometimes when I come in from work I can have one defrosted that morning with one of my frozen curries - all washed down with a nice glass of home made wine - heaven!

Rob

Sounds good Rob - you must hook up with CH (curryhell) who also likes his curries super hot.

Can't argue with that, accompanied by a nice Indian beer.

I know the dough can be frozen once it's been made but when a nan is cooked can that also be put into the freezer? I would be interested to find out.
Rob

Interesting Phil. I love the flavour of chillies and also a reasonable addition of salt. At my age (now 58) I have been advised to greatly reduce the amount of salt I take and have heeded that advice. It would be even more interesting to know whether using "low salt" would do the same thing?
Rob

Great looking curry. What recipes did you use out of curiosity?

I used the Glasgow curry base as the starting point, then a recipe from this site (can't remember without going back to check) which was to heat the oil, add the garlic and ginger paste then a load of hot chilli powder and cook that into a paste. Then I added some more chopped onion, garlic, finger chillies, meat (goat), some mushrooms 'cause I like them and cooked this with a mix of usual spices. Slowly added the base curry and dried methi leaves. Cooked the meat until it was tender, needed to add some water to stop it going dry, and Bob's your uncle. Delicious.

Rob