It's taken me a while to finally start making curry that's really, really nice. I always struggled with the consistency and I've never bothered trying a recipe - don't enjoy cooking like that; so it's been a lot of trying different things until eventually started cooking it for much longer on a very low heat. The water cooks away, leaving a thick rich food.
There's also a person in Salt River who sells a wet masala mix - fresh garlic, ginger ground up with other ingredients. It's amazing, and so is the fresh curry powder they make.