The Curry Guy Bible: Recreate Over 200 Indian Restaurant and Takeaway Classics at Home

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Once your sauce is smooth, melt the ghee in a frying pan. Add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric. You could also add more cream for a creamier consistency or leave it out completely. Some people prefer to add yoghurt instead for a healthier curry. I like curry, I like spicy foods - I'm currently growing 18 varieties of chilli pepper and a range of herbs and garlics, etc. I'm keen, I'm enthusiastic - but I'm not necessarily very patient. I want a recipe that works for me, a handful of basic recipes which will become my staple diet when I want something spicy.

The recipes are hard to follow, and maybe intimidating - I've taken to breaking the ingredients down in my copy with a pen into the various stages broadly needed to make a curry: I also take request! If you are not finding the recipe you want, please leave a comment and I will schedule it in to make. The base sauce was developed over time. Chefs at inexpensive curry houses needed a way of cooking and serving their curries fast, while not losing out on flavour. Most of the recipe in my books and on this blog that call for base curry sauce serve 4. These recipe call for anything between 500ml (2 cups) and 700ml (2 3/4 cups) of base sauce. That’s the diluted sauce! 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.I'm a little twitchy with books like this - a book about British Indian Restaurant cooking, written by a white guy from the US - there's flags everywhere. Indian food, in the UK is a quagmire as it is, with our history of oppression and extraction, so it's a very sensitive subject. 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.

And of course, I'm also attempting to replicate the same recipes, so am guilty of all the same things.If you love the curries you get at the best curry houses, then why not try making them yourself. Try the BIR curry sauce recipes in this section and you will love the delicious results! What is BIR? I'm also very, very leery of books which claim to have discovered "The Secret Behind Your Favourite Takeaway Meals!", which this book does in a couple of instances (the curry base, and the mixed powder). Curry Base, in particular, is (whilst not widely known) not exactly a secret; I've been cooking using forms of Curry Base for over a decade. Fried paneer:To fry paneer, add a little oil to a pan and fry the cubed paneer all over so that it is nicely browned on all side. Fried paneer doesn’t fall apart as easily as raw paneer does. You could also marinate the paneer before frying as I did here. That is a recipe that is cooked over fire but you could use the same marinade and fry the cheese too. I love cooking Indian curries. This book introduced me in particular to concepts used in the "British Indian Restaurant" system of curry cookery. 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…