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

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Stuart, my husband has made the sauce bu het is bewildered because it is not as flavoursome as he hoped, also very very liquid. The best ingredient to use is a small sprinkling of freshly chopped coriander. This works with practically any curry. Not only does it taste great, but it will make your dish look super fancy too!

This is a scaled down version which will work perfectly well for those of you who want to make an Indian takeaway style curry for four people. The concept behind the secret base sauce This recipe uses dried fenugreek leaves, not the seeds. Unfortunately they are different flavours, so not really a substitute.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.

I am hanging out to see how you use this gravy base to make some of the well known curries that you have mentioned. Can I please get some reassurance that this will deliver a good BIR curry. I feel this may be too good to be true after the years I’ve spent trying to create a good one at home. Kris Dhillon, The Curry Secret : Indian Restaurant Cookery at Home is my first Curry book. I have given copies to lots of friends and family members.Hello, where is the korma recipe with the base? And other recipes with the base, because I don’t know the ratio of the base and recipe sauce, I can’t find it. Cheers, the Aussie lover of curry. 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. If you have links to any other curry recipes (I like the aromatic herb Balti types rather than hot) I would much appreciate it. Thank you again for your dedication to finding and testing this recipe- so glad I made the effort and got the sauce underway. Definitely one to do again! Many difficulties stand in the way of anyone trying to explore the secrets of Indian restaurant cooking. People buy an Indian cookbook but find that the traditional recipes and methods can be disappointing when they produce a home-cooked taste and not the distinct flavour of restaurant curries. This is not really surprising as the art of restaurant cooking is a very closely kept secret, next to impossible to uncover. The recipe is for dried fenugreek leaves. Note that 1 tsp of dried fenugreek leaves will be roughly 1 tbsp of fresh

Hi there Stuart! A fine name! My granddad’s name was Stuart. Do you have any vegetarian recipes I can adapt using your excellent sauce recipe here? I am quite partial to channa masala. Thank you!! Actually why we create a base gravy is because we are trying to recreate British Indian Restaurant curries and this is what they do for speed and efficiency. So you could just split the recipe and add a tin of tomatoes to make a curry, but it wouldn’t be a BIR curry.I made the base gravy last night (wow! :-)) and can now make my favourite curry. I will let you know how I get on. You'll need your onions chopped, your spice mixes ready assembled, your meat prepped (and maybe even marinated), and everything assembled and ready to go. 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. I think the colour in the photo might have been from the lighting when the photo was taken or maybe they were particularly orange carrots.