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I note you haven't mentioned ONIONS. I always thought they were the most crucial part of a curry, and had to be cooked long and slow to caramelise them. The best curries I've done have included cooking onions for about an hour. Not my curry isn't :(

Tips please. I've tried everything.

Where do you get your sushi-grade fish from? It seems pretty hard to get hold of and a lot of fishmongers don't seem to know what is required. FYI it should be frozen to -35oC...

A good (Indian/Bangladeshi) curry is the only thing I've not managed to make myself, despite having been on a course. I did an OK biryani, but have not managed anything else half as delicious as the best take-aways. I can make a reasonable thai curry and most other things I enjoy making. Having...