Curries = expense.
In order to make good/great curry you will need best quality spices,
which (sadly) do not come cheap! (least not here in Australia!)
For most curries you'll need approximately 6-10 spices (ground:cumin,
coriander, paprika, turmeric; cinnamon; garam masala and chilli.
whole: cumin, mustard seed (black & yellow); cardamon pods and saffron.
I do not believe that the current variety of manufactured sauces are
really any good - the salt content is WAY high and the end result
(daughter makes her own butter chicken from a bottle mix...uggghh!) is
not pleasant. (IMHO)
I have a couple of very nice curry dishes on my website if you're
interested. The recipes can be time consuming - I usually make up 3
different curries at any one time and that gives everyone a selection.
(usually a lamb, a chicken and vegetable one for balance)
May sound like a lot of hassle, but if you make up a large batch, it
keeps extraordinarily well - in fact curries (like most
casserole/stews) are far better 24,48 and (if still around 3 days
later!!) 72 hours superb!
www.members.optusnet.com.au/hotmetal
LadyJane