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

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Peel and finely slice the onions. Cut each slice into 3cm (11⁄4 inch) pieces. Place the onions in a bowl and sprinkle with the salt, mixing very well with your hands. There are quite a few ingredients in this and other curry recipes. Don’t let that stop you from giving this Madras curry a try! Heat the ghee or oil in a large frying pan over medium high heat. When visibly hot, stir in the chopped onions and fry for about 5 minutes or until soft and translucent. You could even fry them on a lower heat for longer which will bring out their natural sweetness but do not brown them. Nope! If you are not a spicy food fan, don’t just pass this vindaloo recipe by because you think it will be too spicy!

Heat the oil in a pan over a medium-high heat. When visibly hot, stir in the chopped chillies and fry for about a minute. Transfer the chillies to a plate with a slotted spoon and set aside.Return the mushrooms to the pan and allow them to heat through in the sauce. Stir in the yoghurt, one tablespoon at a time. Stir in the cream and add lemon juice. Add the kasoori methi by rubbing it between your fingers into the sauce and season with salt to taste. By the way, if cooking a real balti with base sauceis of interest to you, you will f ind plenty of authentic balti recipes here. How to store the base curry sauce

If you decide not to make the base curry sauce, which really is so easy, you might like to opt for my new one pan, no base restaurant style curries but I do hope you give the base sauce versions a try first. How was the base curry sauce developed? Just heat it up in a pan next to where you are cooking your curry and add as required. The amount of base sauce I used in your recipe was more/less than called for. Why is this? Very! You want to add layers of flavour which is particularly important when cooking a vegetable or mushroom curry. Start by sautéing the curry leaves, whole spices, onions, garlic, and ginger in oil or ghee until the onions are aromatic and translucent. Want to start your beef madras meal off with a bang? How about fried shop bought poppadoms or if you’re feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney. How does this Madras differ to curry house style cooking?

What is Madras curry?

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. Throw in the sliced onions and fry, stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent. I didn’t want to just cook the curry without base sauce as that simply would not get the best results. So I came up with this method which has the classic, smooth tikka masala sauce just like you find at the best curry houses. Allow the curry to simmer gently to meld the flavours and ensure the mushrooms cook through without becoming overcooked or mushy. Stir occasionally. Scoop the mixture in batches into a blender and blend until silky smooth. I usually do this for about three minutes per batch. If you have a hand held blender, this stage will be much easier.

In this mushroom curry recipe, you use water, chopped tomatoes and yoghurt to make the sauce. Feel free to experiment though. Add the garlic slivers and allow to cook gently for about 10 minutes. It is important not to burn the garlic so watch it carefully. Transfer the garlic with a slotted spoon to a plate and set aside. Now add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables and simmer for about half an hour. Now stir in the ground almonds, coconut milk powder, curry powder or garam masala, paprika, tandoori masala, cumin, sugar and ground coriander. Stir this around in the pan to coat the onions. This is a straight forward curry recipe. You start by preparing a base masala before stirring in the mushrooms and then finishing it all off with a spoonful of yoghurt.Yes! This curry will freeze well for up to 3 months. Just don’t add the yoghurt. Although it won’t hurt too much to add the yoghurt before freezing, you will get better results if you add it just before serving. Which variety of mushrooms work best? Blend the cooled sauce until smooth. Wipe your pan clean with a paper towel. It doesn’t need to be spotless! You bet! This is one you will want to cook over indirect heat. Aim for the same cooking temperature as written in the recipe for the oven. Stir in the coconut flour, sugar, ground almonds, mixed powder, tandoori masala and paprika and again stir well. Put all of the bhuna spice blend spices in a frying pan and roast them over a medium high heat until warm to the touch and fragrant but not yet smoking. This should take about 3 minutes. If your spices begin to smoke, get them off the heat. Pour onto a plate to cool some and then grind to a fine powder using a spice grinder or pestle and mortar. Set aside.

Yes, but it will not be quite the same. You will need to add about 125ml (1/2 cup) of water to help make the sauce.

Garlic naans can be made with yeast dough or instant dough made with self raising flour.

If you are just going to be cooking for yourself or one other person, you could try them here. What sort of containers shall I use to freeze the sauce in? I have accumulated over 1500 tried and tested curry, tandoori and other recipes for you to try since starting my blog in 2010. I suggest roasting and grinding your own spices. You can start by preparing my Madras curry powderand then use it to make the special mixed powder used at curry houses. In the 60s, 70s and 80s a Madras would be made with two tablespoons of chili powder and a vindaloo with three. That is no longer the only difference. Each British curry house curry has its own flavour. A vindaloo, for example is not only spicy but has a sour flavour from vinegar and/or tamarind. To cook the meat, brown it in a large frying pan or karahi in the oil over medium high heat. This should only take a couple of minutes. Stir in the spices and quartered onion and then cover with 750ml (3 cups water).