#### 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...