Do any of you have any good english?Indian recipes for samosas awesome

Does anyone have any good recipes for anglo-indian curries, particularly samosas.

I have both buttermilk and fat free natural yogart. The recipe calls for marinating a fish in a yogart tikka masala type sauce grilled in the oven.

What would change if I did buttermilk instead of yogart and fat free was the only available yog.

Also if the fish is frozen, do I defrost before marinating and grilling?

i just added lentils carrots potato tomato to the usual base - i think it is still just a base?

I decided I needed lamb biryani in my life, so I found a recipe online and I followed it after replacing cream for yogurt.
It tastes delish but it's definitely uglier than it should be.
Any suggestions?

https://preview.redd.it/isgq0heq4o2e1.jpg?width=2016&format=pjpg&auto=webp&s=7f4abd5507c16f9b7a58e2d50b41e97e815a4175

https://preview.redd.it/1zjdtstk4o2e1.jpg?width=2016&format=pjpg&auto=webp&s=0c56a25c5ceb66f54cd9cb62b9a969f8848452c8

I’ve been looking for a recipe for chicken tikka mossala! I’ve scoured the internet but can’t find anything. It’s like a sweet Masala, I managed to get one in Inverness in Scotland but I’ve not found it anywhere else?!

Description of one here:

A Chicken Tikka Mossala Is A Sweet Curry Which Is Chunks of Chicken Marinated In Spices and Yogurt, That Is Then Baked In a Tandoor Oven, Served In A Mossala Sauce Which Is Very Sweet and Mouth Watering! The Sauce Usually Includes Tomatoes, Frequently As Puree, Cream and/or Coconut Cream and Various Spices.

Hey guys I'm going to be trying to make a sausage curry dish here are the ingredients

1_MEAT

1_1_sausages, hot Italian, five sausages, sliced

1_2_ground sausage, hot Italian, two pounds

2_GRAIN

2_1_lentils, brown, dried, one cup,

2_2_rice, white, dried, one cup

3_VEGITABLES

3_1_brocoli, one head

3_2_mushrooms, crimini, one pound, sliced

3_3_onion, yellow, large, one, diced

3_4_jalopenoes, fresh, 500 grams, diced

4_FRUIT

4_1_crushed tomatoes, two twenty eight ounce cans

5_GARNISH

5_1_cilantro, fresh, two cups, chopped

5_2_coconut milk, two fifteen ounce cans

5_3_cherry tomatoes, A handful

6_OTHER

6_1_water, two cups

so my question is, i would like to make a yummy curry seasoning with the coconut milk, I did some research into curry and found a couple of ingredients I think might be yummy for my dish

7_CURRY RECIPE

7_1_ground cumin,

7_2_ground coriander,

7_3_ground turmeric,

7_4_ground garlic,

7_5_ground ginger,

7_6_ground cinnamon,

7_7_cayenne peper,

7_8_smoked paprika,

7_9_chili powder

7_10_salt,

7_11_black pepper

My only question is, I have no idea what the curry ratios should be? Given the rest of the ingredients list, How much of each curry ingredient should there be?

Thank you

Going to a gig at the Utilita Arena in Brum next January & staying nearby. Thinking about heading to Dishoom (cos I’ve got the recipe book) but is there anywhere else I should be thinking about in the immediate vicinity? TIA!

I've been to multiple take outs and sit down restaurants but none of them have a regular korma that I had in every restaurant where I used to live.

Any advice?