Had to mention this....I recently bought a copy of the book "The Curry Secret", it's written by someone who worked in UK curry houses and explains how they make the curries with points where you can freeze and effectively with a bit of leg-work you can have a nice rotation going so that at any time you can whip up a fresh curry within ~30 mins of defrosting your prepared "base sauce".
I am pretty hooked, as are everyone who has sampled the output!
If you love your take aways but hate the prices, I would highly recomend this book :)

