The Curry Secret: How to Cook Real Indian Restaurant Meals at Home

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I have had the same attitude/discovery regarding other tomato based dishes. use the same base for a cacciatore or a cioppino or a mexican fricasee. I made your BIR curry base. I don’t like anything screaming hot but this is very mild. Suggestions for which spice(s) to increase to make it spicier? TM Must try this soon although the amount of oil looks a bit scary. I like dhansak – is there a follow on for that? Otherwise I will experiment and make it up! If you've gone overboard on the cream or sweet elements, then your curry might be a little too cloying and rich. Don't worry, here's what to do. Add about half a squeeze of lemon to your curry. This should take the edge off and neutralize some of the richness. 11. Add a Garnish

A Complete Curry Kit: - Literally, everything you'll need to make curry all in one place. Cookware, storage, utensils, even the spices! This is my dedicated guide to getting you up and running all for the price of few takeaways. Hi, thanks for the recipe. I really think it’s worth specifying fenugreek leaves in the ingredients as I made this using ground seeds and only discovered it should have been leaves when casually browsing the comments. If you split the recipe by 4, and add a can of tomatos, you’ve got a curry instead of a base gravy. I don’t see the point… I love this curry base! I have one question. What form should the fenugreek be in? I only have fenugreek seeds. So I highly recommend taking a peak at my authentic large scale curry house sauce. It freezes well too so you can make an amazing BIR (British Indian Restaurant) style curry in minutes whenever you want one.

Making the base sauce

I would like to see more recipes in the book, and the base sauce takes a while, but it is worth taking the time and effort, as this is the foundation for great curries. Just made this last night for future endeavors. My onion-loving wife was drooling over the 8 onions (we used sweet variety) when I was cooking them. Great taste, even by itself. BTW, I assumed you wanted the onions translucent when you said “cooked”. There are plenty of ways to tone the spice level down. You could add a couple of spoons of dairy, such as cream. Alternatively, adding potatoes can also work to soak up excess chilli. I am hanging out to see how you use this gravy base to make some of the well known curries that you have mentioned. Thanks for that. The thing is that this for a BIR (British Indian Restaurant) curry and is different to curries from India.

Rather than cooking a curry the more traditional and authentic way, frying onions, garlic, tomatoes etc. to make a base masala, the work it all done for you with this sauce. Do I have to make a base sauce to get curry house quality curries? I tend to give the measurements in cups and ml. I do get a lot of Americans reading my my blog so I try to cater to everyone.

Taken from the bestselling, The Curry Secret: How to Cook Real Indian Restaurant Meals at Home, these top 10 recipes represent the best Indian curry secrets for you to cook at home, giving you or your guests a truly mouth-watering Indian restaurant quality curry. We'd advise assembling your own curry powders to use in your curry recipes if it is practical. This is exactly how authentic Indian chefs do it. This recipe uses dried fenugreek leaves, not the seeds. Unfortunately they are different flavours, so not really a substitute.

The difference is that this is a BIR (British Indian Restaurant) curry and is different to the original dishes in South East Asia. Ginger, onions, garlic, turmeric , garam masala.. I tend to use half a tin of chopped tomatoes… Tomatoes aren’t traditional many Indians started using that when they came to the UK. Now, my new book containing over 100 new recipes, reflects the great variety of exciting NEW INDIAN DISHES available in Indian restaurants today. I hope you enjoy it.

The concept behind the secret base sauce

Almost twenty years ago, at the risk of upsetting my contemporaries, I chose to reveal all in my first book, The Curry Secret - Indian Restaurant Cookery at Home.