Made this literally last night and I was sad that there was no video for it, but tasted amazing and glad to see you back on here

You should have way more hits. I found your website and you basically taught me how to cook Curry. Thanks. I hope you get around to making more vids mate.

I'm in Sydney, Australia, and we also have a suburb called Glebe, (which is very near to the University of Sydney), and it was the original reason that I subscribed to your channel. It was only when I visited your website and subscribed to your emails, that I realised that you are actually in Canada! 😂

Stumbled across your channel a few weeks ago and these are defo some of the best recipes for Indian food on KZfaq

Good to see you back Romain. I always try to introduce friends and family to some other dishes, but they always want butter chicken or tikka Masala. I love sri lankan food, it hits all the south indian notes while being something completely original. They also have a name for Sri Lanka, they call it the tear of India. Because on the map the island is shaped like a tear.

Where you been? Love your presentation style; you definitely deserve more views & subs! Please do more regular vids. Cheers!

Good to see you making videos again!

Welcome back - with another great recipe!

Hi Romaine. Glad to see you back and posting great recipes. The video format was grand. All of your recipes that I’ve made(and I’ve made a lot) are first rate! Thanks so much for all your videos, love ‘em. Keep up the good work. Ralph UK

I ❤your recipes!

Beautiful as always 👌🏻

Stunning dish this one, regular of mine 😋 Hotel gravy is another level 👌

Yay you're back! Can't wait to try this one. Favourite thing in Sri Lanka was the lamb black curry we had for breakfast, chunky spices and firey hot, and something I've tried and failed to replicate at home. Any ideas?

Hey! Awesome to see a new video. I just made the lamb madras last night 😄 I think I'm the only person at uni eating like this lol. Everyone else is getting take outs every night instead of cooking. May I ask what pan you used in this video!?

Nice - having just run out of base gravy this weekend, i will give yours a go ! looks more unctuous than others i've tried ;)

To me, a Ceylon is a hot, sweet curry with noticeable coconut in one form or another. I would make it with a good amount of chilli powder, coconut milk powder and white sugar added, but I’m a BIR boy. Thanks for your video, love your style 👍

Every time I think "I'm going to cook something different than Indian food.", you come along with another recipe to try! No hotel gravy at the mo though, so it'll haver to wait.

Romaine, glad your back! Awesome recipe. Just have to find some Sri Lankan roasted curry powder. Wanted to let you know made the hotel style gravy the other day for the first time and I doubled the batch turned out fantastic definitely worth the cooking time with the onions. Quick question how would you handle doing a large curry meal for a large group of people? Maybe you could do a future video on this. All the best

Important for helping your channel grow - make sure you provide the little pop ups in the video when you reference other videos, so people can easily link to it without having to look through your comments, and always link the video in the comments, not just to a recipe on your site - make it as easy as possible and more people will click through. Your videos are well produced, the recipies look great - you definitely have what it takes to become a bigger channel. .

Awesome as always. Can't get hold of curry leaves where i live (Sweden) (trust me, I've tried), but even without them this one is a banger.

followed your recipe & made the best curry i ever have! the 2nd time didn't go so well though from the frozen ingredients, the garlic paste & hotel gravy seems to have dried quite a lot do you add extra oil/something to re add that moisture upon defrosting?

I have already tried this from your website and it's currently my go-to curry. Delicious, thank you. (By the way, 'Say Lon' or 'See Lon' ??) lol

Hey, I was meaning to ask you on another video, but I thought I would here: why add water to your garlic/ginger paste? All it seems to do is just cause more splatter when you add the paste to the oil. I just add oil to my paste and it works just fine.

Romaine, just have a question in the video you said use tamarind sauce, but in the recipe section on your ingredients it says "use tamarind paste, not sauce". Which one? Lol.