This weekend I made a curry from scratch (i.e. no pre-made sauces). It was a hit. It was a little runny - need to adjust the recipe for that.
Also it's hard to get ingredients here sometimes - the people who run supermarkets are very xenophobic about food - when something isn't in season here it's very difficult to get hold of. The particular ingredient this time was green chillies (kind of critical to a good curry), which won't be available here until the Ontario green chillies are ripe. I tried at 5 different stores (including two asian specialist stores). Ultimately I used Green Hungarian hot peppers which don't have nearly the same explosive flavour.
None of those stores had curry leaves either. Nobody even knew there was such a thing as a curry plant. I substituted lime leaves instead, which worked well and gave that fantastic aroma that only lime leaves can give.
I was very close to giving up on the ingredients hunt, but I was very pleased to find fenugreek seeds at Vincenzos (a local international food store, mostly selling european foods). The fenugreek seeds are traditionally what you associate the "curry" smell with.
I'm looking forward to making it a second time - it's almost always better when you make things the second time.