Living in Alabama, there aren't many curry restaurants, although the quality isn't too bad.

But.... it's not quite the same.

Thanks to all the advice, the encouragement, and the amazing resource links posted here, I am now on my 3rd successful BIR curry. I have 8 pint jars of curry gravy in the pantry*, and a wife and 6yo son who are enjoying the fruits of my curry obsession.

Curries so far: chicken korma, lamb rogan josh, and chicken dansak tonight, thanks to all y'all 

(* I processed the gravy in my pressure canner at 11psi for 60 minutes. It is shelf stable and microbiologically inert.)

Hi all,

been lurking on here for a month or so. I am Stuart, originally from Edinburgh, now living in Birmingham, Alabama. I have been slowly increasing my knowledge of Indian, and British Indian cuisine and truly appreciate how generous everyone is with their knowledge.

My wife also appreciates how much I enjoy cooking tasty curries, and I appreciate my 6 year old son helping out as well

Cheers y'all!