On May 28, 11:20 am, "Austin Powers" > wrote:
> I miss being in London (I live in Las Vegas, now, which is a wasteland when
> it comes to Indian sub-continent dining) so the only way to get anywhere
> near decent Indian food is to cook it myself.
>
> For me, the 'perfect' curries, that I remember from the likes of Brick Lane,
> were rich, this gravies, with a layer of oil on the top.
>
> The curries I find the recipes I've been trying (for years now) are watery
> and slightly gritty intexture, as if even grinding the spices in a coffee
> griner/mini-chopper isn't grinding them down enough.
>
> Someone here must be able to offer some advice.
>
> Thanks.

If you get only one asian cookbook get this one

http://www.amazon.com/Complete-Asian.../dp/0804837570

David