The Curry Guy Easy: 100 fuss-free British Indian Restaurant classics to make at home

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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? 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. I usually stir the mushrooms in to heat through just before serving. Proper seasoning is essential. 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. The answer to this question is simple. It’s the only way you will achieve authentic and perfect curry house style curries at home.

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. Next, whisk together all of the marinade ingredients, adding just enough water to make a smooth paste – about 3 tablespoons. I use a little red food colouring, too, but it adds no flavour so it is optional. Doing this, you will get an amazing smoky flavour that is difficult to beat. What is tandoori masala and tandoori masala paste? 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.

Can you use the same dough for other types of naans?

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. 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? Want to start your curry feast 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. Here are a few curry house style recipes you can use this sauce in now!

Toss in the chopped onion and allow to fry for about 3 minutes or until the onion is beginning to turn soft and translucent. You should also think about what else you might like to add. Chopped chillies, , more salt, sugar, freshly roasted garam masala and lemon juice all help achieve a good combination of spicy, savoury, sour and sweet flavours. Do I have to use cream? Why not try it with a good dal, naans or chapattis? You will find this mushroom curry to be an exceptional meal, anytime of day. Even breakfast! It’s great served simply over Basmati rice. Allow to sit for at least 30 minutes or up to 3 hours. When ready to form the bhajis, squeeze the onions with your hands to release the water into the bowl. I have accumulated over 1500 tried and tested curry, tandoori and other recipes for you to try since starting my blog in 2010.Fry for about 5 minutes over medium-high heat until the onions are soft and translucent. Sprinkle a little salt over the onions. This will help release moisture from them.

Roll each ball out into round or teardrop shapes. For crispy naans, roll them quite thin. For fluffier naans the discs should be about 5mm think. Vindaloos are now made a lot more like the authentic Goan pork vindaloo. That said, pork isn’t used at most curry houses because they are run by muslims. They do add ingredients like vinegar and spicier fresh chillies to give their vindaloos a flavour that is similar but usually spicier than an authentic vindaloo. This gave them them a flavour that was different but equally as delicious to the Madras. To finish, add the chopped pineapple (if using) and the lemon juice and chopped coriander (cilantro). Season with salt to taste.

How do you reheat this curry?

There are so many other delicious ingredients that go into a proper vindaloo. In fact, you could make this curry with far less chilli powder and chillies or even omit them completely. 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. 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.