In response to Axe: Blue Dragon provide both "Coconut Milk Powder" and "Coconut Powder" as part of their range, so I'm not sure whether both are the same (?). I've not seen any "Coconut Powder" at two of West Yorkshire's top Asian Supermarkets  and wholesalers. I've seen plenty of coconut flour in large pack sizes, so I can only assume that BIR's use it (the flour) in bulk.

Weird! I've been to three large Asian supermarkets during the past few days and none of them stock 'coconut powder'. All three stocked coconut flour (in large sacks, which makes me wonder whether this stuff is used in bir cooking) coconut milk powder (in smaller box packets) and descicated coconut (in a range of pack sizes). I get by fine with coconut milk powder. May also give the flour a try. very odd that none of the three stock the powder

Hi

So far I've only made single portions of curry, but I feel I'm ready to unleash my food on the family.

My question is: when I'm increasing ingredients in order to make, say, 4 portions, do I also increase the spice mix?? let's say, for example, I've been adding 1 tbls of spice mix to my single portions, do I increase that to 4 tbls for 4 portions of curry, or would that be too much?

Many thanks in advance 

This is still my fave recipe, but I amended it slightly to achieve the desired result. I use 1/2 tsp Turmeric with the spices, 100g of white pearl basmati, let it cook for 6 minutes and stand for 6 minutes. I only use 1 1/2 tbls oil. I was using some supermarket brand basmati, which never gave me much joy. Now that I've switched to the 'white pearl' I'm having much better results.

This base is the schizzle.  ;D Thanks for the advice, String...I cooked for longer today and it turned out perrrrfick!