You can keep this mushroom curry in the fridge for at least 3 days. In fact, as the flavours develop, it will get even better. Can you freeze this mushroom curry? Add spices like cumin, coriander, turmeric, chilli powder and garam masala for depth of flavour. Below you will find the spices I add but you can and should add more or less of each to taste. Choosing the right liquid for the sauce.

Usually, however curries like this are served to staff as they are much more like the curries they eat at home.Above is an authentic balti using a base sauce. As you can see, the colour and texture of the sauce are different. I have to say, it tastes a lot better too. 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. Stir well to combine and continue stirring for a couple of minutes. At this time, your pan might be looking a bit dry. That is what you are looking for as bhunas are dry curries. Lower the heat to low and cover the pan to simmer gently for 8 minutes. Lift the lid and give it another good stir and then stir in the bhuna spice blend, chilli powder and turmeric. 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.

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 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. 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. 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. Be sure to season your mushroom curry with salt and pepper to taste. A good squeeze of lemon or lime juice is optional but gives the curry a nice flavour when you add it just before serving. Make this mushroom curry your own.While the yeast is foaming up, whisk the eggs in a large mixing bowl. Stir in the yoghurt and whisk until smooth. Once the yeast has bubbled up, pour it all into the bowls with the eggs and yoghurt. Whisk again until smooth.

In fact, you might like to try the original Portuguese version of vindaloo called pork vinho d’alhos.The finished base sauce can be stored in the fridge for at least three days and it freezes very well.