General Notes

• Cover curries with a lid for a while so they cook properly, but then remove it so there isn't too much water
• The traditional way to prepare garlic and ginger is to grind it into a paste with a mortar and pestle, but if you don't have one, you can probably get away with just cutting them into very small pieces
• You really should get a mortar and pestle though if you want to get anything proper done...