i love curry how do i make an authentic one?!

Here is a nice simple complete recipe to start with . I love this one , but then I love mussels to begin with .

Coconut Curry Mussel's
1 1/2 tsp. ginger , minced
4 cloves garlic , crushed
1/2 c. water
1 tbsp. olive oil
2 onions , quartered and sliced
4 jalapenos , seeded and chopped
2 stalks of lemon grass
2 tsp. cumin
1 tsp. coriander
3/4 tsp. turmeric
12 oz can coconut cream or coconut milk
4 oz. evaporated milk
3 lbs. of mussels cleaned and de-bearded
2 tbsp. lime juice
In a mini food processor , coarsely chop the ginger and garlic . Add the water and process until almost smooth . Heat the oil in a lg. enameled casserole dish . Add the onions , cover and cook over low heat , stirring occasionally until softened , about 10 min. Add jalapenos , lemon grass , cumin , coriander , turmeric and garlic / ginger puree and cook stirring , 2 min. Stir in the evaporated milk and coconut cream ; bring to a simmer . Remove from heat and let stand for at least 30 min.
Wash and clean the mussels . Stem them to open . Drain and arrange around pasta or rice ; drizzle with lime juice . Serve your curry over top of both .

You might get a bit of an argument about what is authentic! India is a very big place with over 1 billion people. It has widely varying cultures, religions and climates, so the cuisine is immensely varied - much more variety than you will ever see in all the Indian restaurants put together.

Some dishes can be complex and need a bit of patience, but they are always worth the effort but there are some simple things you can do. A number of my friends have tried some of these with great success.

Have a look at the link below for some nice dishes. Lamb bhuna and butter chicken always turn out well, but try some of the side dishes as well - I have never met anyone who wasn't impressed with cauliflower pakora. And you'd be surprised how easy it is to make good naan breads.

Andy

http://www.my-indian-food.com/

the link below from tandooricookingexpert has video recipes. the lady is traditional cook so you can learn the authentic way. the spices come premix so you just need to add. get the right spices from local shop and follow the right order. you will be fine.

http://www.tandooricookingexpert.com/blog/category/recipes/main-course/

Coconut milk and Patak's curry paste. :}
You just cook all the vegetables and whatever else you wanna add, and then you add the coconut milk and paste.
I'd go for light coconut milk, though, cause even that is quite high in calories - and if it's light it's a lot more guilt free. ;D
Good luck.

My obsession with food. :}

I have a number of large Indian grocery stores in my city. They have many pre made types. If you are in a larger city or are close to one try there. I love curry too, but i have yet to make my own powders.

just get a take away