Looking great Bob. Coincidence or not, last night made a Cod Tikka Pakora and while I am not even a big fan of fish, it scored very high among the best food I've ever produced at home. Given the simplicity, it's likely to become a staple of the house.

Spelling has been fixed, but I'll gladly stand by your request.

And, gonc, show me one of your curries I would be happy to be served in a BIR

I'll keep that thought in mind next time I'm cooking a curry.  "Must please garp" or refuse to cook curries, perhaps? :

If you are truly interested, you can see pic#1 and pic#2 of two recent curries whose photography I am pleased with.

Unfortunately for me, I have a bit of an ego and feel compelled to reply to your "defying" comments every time. It's a strange chemistry, I have to be honest.

I thought Goncalo had permanently gone to the dark side. Of what I've seen of his/her cooking, I wouldn't advise any newcomer to follow his/her advice 

  :
Warning: garp has never tasted my food and he is judging me based on some less attractive pictures that I have posted of my curries (Note that this is entirely his opinion and he has refrained from clarifying why it was so "disgusting" as he puts it.) I know the visual aspect of a curry can be important in a community where the smell and taste cannot be attached, but often bears little direct relevance when to the taste or smell of the dish you cooked. Garp is known in the community for being (moderated), claiming with his introduction to have over 25 years of experience, but clearly showing to know much less than what he likes to boast about.

Furthermore, I am not afraid to expose my experience in front of a stove, which is slightly over 1 year old. But hey, if this forum had an option to ignore people (moderated), I am sure a number of other users would enjoy visiting this forum more often and live less on the "dark side" as you put it. Apologies to everyone for derailing the topic and carry on.

http://www.youtube.com/watch?v=JwF3IkzSkZo

thanks for your replies guys, Goncalo, I fairly new to curries and I would struggle to give your an accurate describtion of its taste, or I couldn't tell you what the base is, sorry, best I can do is take a picture next time I get it. and Naga, i'll have a look at that one, also I had a good look through the site last night and really like the look of all CAs curries including the base, i'll give that a go next week and let you know my results, cheers again, bob.

No problem Bob. I had a quick look at their takeaway pamphlet and just-eat section. On the just eat they just mention the basic ingredients, but on the pamphlet, the jalfrezi comes after the "naga mirchi"  and is described as "fruity hot with fresh chillies", perhaps they use some mr naga in addition to the chillies? just giving you some possible ideas on where to take your detective work to. Mr. naga is known as being a common addition to the Jalfrezi in several TAs.