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

Product Information

It depends where you’re from… In Punjab for example our home made food is relatively simple when compared with other parts of India. 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. Mine was a tiny bit bitter but I just used dried fenugreek from Asda so not sure whether it was leaves or seeds. The only thing I’d say is the sauce was green and not traditional brown – I’m pretty sure a single jalapeno wouldn’t make that much difference. A top chef guards his trade secrets closely, knowing that he may become dispensable should the proprietor acquire his skills.

Simply the best curry I have ever made, Kris Dhillon, The Curry Secret : Indian Restaurant Cookery at Home is a great book which is simple to follow and fooled my mates into thinking I got a take away!On my home page, you will find all the Indian restaurant classics that you can make with this simple sauce. Kris Dhillon's first book, The Curry Secret, revealed the secret of the basic curry sauce used by Indian restaurant chefs.

I was sceptical about trying this because like most we never seem to get the results we want, however I followed the recipe and instructions to the letter with the exception of halving the salt – the results wow! BIR style generally consists of frying a spice mix in oil specific to a curry, adding meat, then adding base gravy to finish the dish and make it saucy.

A small swirl of double cream with tomato-based dishes can also make your curry look (and taste) really special. The curries tasted good, but they were underwhelming and didn’t match anything I tried in Indian restaurants. I really think it’s worth specifying fenugreek leaves in the ingredients as I made this using ground seeds and only discovered it should have been leaves when casually browsing the comments. The Curry Secret shows you simply and precisely how to create the curries you love, in your own kitchen, using the same techniques as your favourite restaurants. Curries cooked in Indian takeaways are cooked in a style that is much more similar to stir fry than a stew (in fact, Jalfrezi literally translates to hot-fry).