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

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Heat a pan - preferably cast iron over high heat until the base of the pan is very hot. Think tandoor here! The pan should be extremely hot. Slap the naan discs around between your hands to remove any excess flour.

Stir in the coconut flour, sugar, ground almonds, mixed powder, tandoori masala and paprika and again stir well.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. I have accumulated over 1500 tried and tested curry, tandoori and other recipes for you to try since starting my blog in 2010. Time. That’s about it as they both taste the same and both are easy to prepare. The curry house base sauce method can be cooked in about 10 minutes with the prepared base sauce. So if you want to have enough sauce to cook a curry for four at the ready, I recommend freezing the sauce, before diluting it in portions of 350ml (1 3/4 cups). 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.

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.

One of the key ingredients in a true chicken Balti is the Balti bowl itself.

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? 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.

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. I experimented a lot with this recipe and can assure you that you will get restaurant quality results when you make it. I also take request! If you are not finding the recipe you want, please leave a comment and I will schedule it in to make.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. To finish, add the chopped pineapple (if using) and the lemon juice and chopped coriander (cilantro). Season with salt to taste. 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. Add the remaining ingredients to the bowl, up to and including the chilli powder, and give everything a good stir. Now add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables and simmer for about half an hour.

The finished base sauce can be stored in the fridge for at least three days and it freezes very well. 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.Many of these classic recipe from the Indian Subcontinent and the wider world featured in my best-selling cookbook ‘The Curry Guy Bible’ or in one of my other seven best-selling cookbooks. This blog, which I started in 2010 is the place where I test all of my recipes before they go to print. I’d love your input… Large batches of curry sauce are made daily at Indian restaurants around the UK. Why use a base sauce?