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

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Also Indian cooking at home doesn’t have to be complicated at all. It depends where you’re from… In Punjab for example our home made food is relatively simple when compared with other parts of India. Here's a real secret that I guarantee you aren't going to read anywhere else. You've read the usual 'add salt' without success…

Simmer for about 15 minutes. As you do this, a froth will rise to the top. This is okay. No need to skim. Tips about how the various food dishes combine together in a busy restaurant are given that will allow even the busy home cook plan their Indian meals ahead, such as by part preparing standard components and freezing a bulk lot and using the same sauce as a base for later configuration.Don't skimp on the oil when it comes to cooking curry. I normally use at least a tablespoon of vegetable oil ( or sometimes ghee). 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. There’s other optional curry cooking equipment you could consider too. 2. Prepare Your Ingredients in Advance

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! 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). The key to this is to cook over a really high temperature. There is nothing nicer than being presented with a spicy bowl of curry that is covered in a layer of tasty oil…

Often you will hear recipes calling for 1 tablespoon of tomato puree. BIR curry cooks will always dilute their tomato puree before adding it to the recipe. Pre-cooking meat also adds lots of flavours. The meats used in your favourite takeaway curry isn't just simply fried. They tend to be poached in a spicy broth until tender. This makes them really juicy and also infuses them with subtle Indian flavours. but then I have to ask, after using the base, do I add MORE of the same ingredients? well, I guess it’s all about taste, right? thanks for this article.

To make your curry taste like a takeaway, you will need to adopt a 'BIR' cooking style. This stands for 'British Indian Restaurant'. 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. Rather than cooking a curry the more traditional and authentic way, frying onions, garlic, tomatoes etc. to make a base masala, the work it all done for you with this sauce. Do I have to make a base sauce to get curry house quality curries? A top chef guards his trade secrets closely, knowing that he may become dispensable should the proprietor acquire his skills. A proprietor who is also the chef aims to satisfy his customers, but also keeps his knowledge close to his heart. A Complete Curry Kit: - Literally, everything you'll need to make curry all in one place. Cookware, storage, utensils, even the spices! This is my dedicated guide to getting you up and running all for the price of few takeaways. Skeptical but the sauce is excellent. The nearest thing I have found so far, I’m a Brit living in New York. Let my vitamix run for about a minute to make a very creamy sauce.

I would like to see more recipes in the book, and the base sauce takes a while, but it is worth taking the time and effort, as this is the foundation for great curries. Stuart, thankyou so much. I opted to keep cornflour out and let it reduce and it was fine once blended. Made your vindaloo recipe (without the chilli as I’m a wimp!) and it was probably one of the best currys ive ever had! Have a look at some of the other curries that I mention in the post such as Madras. If you follow that recipe, but add less chilli powder, you should get something similar to a ‘generic’ British Medium curry Sometimes, the little things count, and they will nearly always add some sort of garnish in BIR restaurants. Whilst reading the book you feel that the information just flies by and can often be left wondering "is that it?" when you are confronted with just how relatively easy it can be to produce such food. Of course, many dishes are not a five minute preparation and cook process, but with careful planning and consideration you could have a restaurant quality dish at home in less time than it may take to go out to a takeaway restaurant and return home.

For a smoother sauce, popular in many Indian takeaways, simply blend for about two minutes. It is perfectly good unblended though. Take note of the tips in the book, especially the yogurt tip it makes all the difference to the appetite of the eyes as well as the taste buds. We'd advise assembling your own curry powders to use in your curry recipes if it is practical. This is exactly how authentic Indian chefs do it.

Getting all of your ingredients prepped is vital for cooking a good curry. If you ever watch an authentic Indian chef at work, they have everything to hand, ready to throw into the pan at a moment's notice. Commercial hobs are much fiercer than what you will find at home, so to match their efficiency, I suggest letting your pan pre-heat over a full flame for at least a couple of minutes. 10. Understand How to 'Work' Curry Flavour