BIG BANG spices

22/04/2026

You can cook.

So why does curry still let you down?

You follow the recipe.
You use the spices.

And still…

It’s flat.
It’s watery.
It never quite tastes right.

It’s not the ingredients.

👉 It’s the order.

Most recipes skip the part that actually matters:

when onions are ready
how spices should behave
when the base is actually balanced

I’ve put together a Beef Madras recipe that shows you how to build flavour properly - step by step.

👉 Try it tonight: See link in comments

19/04/2026

Your curry isn't failing because you can't cook.

It's failing because nobody ever told you what's actually happening in the pan.

When to stop cooking the onions.
When the tomatoes stop being acidic.

When the spices should smell warm, not harsh.

Get that right and this is what happens. 👆

Every time



🌶️ Learn the technique → link in bio

18/04/2026

17/04/2026

Most egg curry fails here…
Not the spices. Not the eggs.
It’s the sauce.

If your gravy looks thin, flat, or just… meh…
it’s because the base hasn’t been built properly.
This is what you’re looking for 👇
– Deep red colour
– Oil starting to separate
– Thick, glossy sauce that coats the spoon

That’s when flavour locks in.

No shortcuts. No guesswork. Just technique.

I break this down step-by-step in the Curry Technique eBook.
And once you get this right… everything changes.

14/04/2026

I got this message from Pete this week and it stopped me in my tracks.

He'd bought the ebook. Cooked through the techniques. Mastered the Curry Map.

Then he bought the spice kit — and because he understood the method so well, he started questioning whether the recipes needed to follow it exactly.

That's not a beginner's question. That's someone who actually gets it.

Here's what I told him:
The Curry Map is your compass, not a set of handcuffs.
The foundation never changes:
🧅 Onions — sweet and jammy
🌶️ Spices — bloomed warm, not burnt
🍅 Tomatoes — cooked until the acidity is gone
✨ Garam masala — last, one minute, for aroma

Once that's in your hands, recipes can flex. That's when cooking stops being stressful and starts being instinctive.

Pete — you've moved beyond beginner level. And that's exactly what this is all about.
Want to get there too? Link in bio 👆

10/04/2026

CookingTips

05/04/2026

Instant Download. Perfect curry tonight

04/04/2026

Most egg curries don’t fail because of the eggs.

They fail at the onion stage.

People rush it.
5 minutes… maybe 7…
Then wonder why it tastes thin. Slightly sharp. Just not right.

But when you let onions cook properly…
until they’re soft, golden, slightly sticky…

Everything changes.

This Easter Egg Masala Curry 👇
Soft eggs coated in a rich, glossy sauce
Deep colour. Proper flavour. That slight oil separation on top

No cream. No shortcuts.

Just technique… and spices that actually bloom in the pan.

Because here’s the truth most recipes don’t tell you:

👉 Not all spices behave the same

Supermarket powders sit there
Flat. Dusty. Forgettable

Fresh blends?
They hit hot oil and release aroma instantly

That’s the difference between
“it’s alright”
and
“how did you make this?”

If your curry has ever felt close… but not quite right…

Start here:

👉 Get the recipe + spices - see comments

03/04/2026

Instant Download. Perfect curry tonight

02/04/2026

Your curry isn't missing a spice. It's missing a technique. 🍛

Bhunao is the step most home cooks either skip or rush and it's the reason restaurant curry hits differently.

It's the intensive frying-down of your masala base until the oil separates and the paste becomes something deeply caramelised, fragrant, and genuinely complex. It takes 20–35 minutes of patience and presence. And it completely changes the result.

I've written a full deep-dive breaking it all down — what it is, why it works, and exactly how to do it step by step.

Link in bio 👆

30/03/2026

Your onions probably aren’t ready yet.

In most curries, flavour begins with onions.

But here’s the mistake many people make.

They stop cooking when the onions turn soft.

What you actually want is deep golden onions.

Slightly sticky. Slightly caramelised.

That’s when the base of the curry becomes rich instead of thin.

This is one of the key steps I teach in my curry technique guide.

👉 See the link in bio