The Curry Guy Easy: 100 Fuss-Free British Indian Restaurant Classics to Make at Home

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If you’d like to make this curry into a feast, you’ve come to the right place. You could just go for a side of riceand I have some popular rice recipes for you here. At curry houses around the UK, the chefs use a base curry sauce to prepare everything from the mildest kormas to the spiciest vindaloos and phaals. If you add too much water, just sift in a little more flour. Mix in the oil with your hands so that the onions are evenly coated with the oil.

Travelling around Goa, I was introduced to so many amazing curries and grilled meats and fish. You are going to get the perfect vindaloo experience with this recipe because that’s where I learned it. Since writing my first two books of Indian curry house recipe, I have been asked many times whether restaurant curries can be cooked without the essential base curry sauce. When I cook in a tandoor, I place the balls on a floured surface and work them out into naan shapes with oiled hands - as shown. When pan frying I just use flour. Doing this, you will get an amazing smoky flavour that is difficult to beat. What is tandoori masala and tandoori masala paste?You don’t have to blend the sauce but if you want restaurant quality results, you should. There are far too many Madras curry recipes out there that are prepared in a more authentic Indian way. Though they are often good, they don’t come close to what is served at curry houses.

Now try the curry and add salt and pepper to taste. A good twist of lemon or lime juice is also nice. Stir in the garam masala. Paneer is another popular choice. How to substitute paneer for the beef in this Madras curry recipe… Many of these classic recipe from the Indian Subcontinent and the wider world featured in my best-selling cookbook ‘The Curry Guy Bible’ or in one of my other seven best-selling cookbooks. This blog, which I started in 2010 is the place where I test all of my recipes before they go to print. I’d love your input…

How do I substitute other proteins in this recipe?

If you have stale spices in your cupboard, throw them away. Once spices have been ground, the tend to lose their potency within a couple of months.

I usually stir the mushrooms in to heat through just before serving. Proper seasoning is essential.

What is the difference between this and a curry house rezala?

If you would like to make your own tandoori masala, you will get even better results with this recipe. Slowly roasting and then grinding the spices really brings out their amazing flavours. Cooking the curries in a more authentic and traditional way just wouldn’t be possible in most restaurants as it would be too labour intensive, overly time consuming and not cost effective. If you live outside the UK, you may not be familiar with this curry house favourite. Madras curries are spicy. They’re about one spice level below a British vindaloo. In this mushroom curry recipe, you use water, chopped tomatoes and yoghurt to make the sauce. Feel free to experiment though.

Yes. If you have any leftover, go ahead and freeze it. Cream doesn’t freeze well but it will be fine in this case.Here you will find the recipe/s you’re looking for. If you don’t, be sure to type that recipe into my search field. If using an electric hob, fry on the first side until bubbles begin to form on the top. Then flip it over briefly to brown the other side.