I watched it being made. Only seven ingredients! With most Indian and Pakistani curries calling for many more ingredients, I was curious about how this simple curry would taste. To finish, stir in the coriander and season with salt to taste. Here are more curry house curry favourites you might like to try!

Cooking the curries in a more authentic and traditional way just wouldn’t be possible in most restaurants as it would be too labour intensive, overly time consuming and not cost effective.

When if comes to curries, the best curries are those that are made to your own personal taste preferences. 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… Infuse these spices into the oil until they become fragrant – 30 seconds should do the job. Be careful not to burn the spices or they will become bitter.

If you are just going to be cooking for yourself or one other person, you could try them here. What sort of containers shall I use to freeze the sauce in? 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? Add the curry leaves and the onion and fry over a medium to medium–high heat for about 5 minutes until the onion is soft and translucent.If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Just as delicious are homemade chapatis. The finished base sauce can be stored in the fridge for at least three days and it freezes very well. Just bought your "Bible" and a bit disappointed as some of the recipes I've been using online aren't included. Particularly the Beef Madras from Scratch and Sri Lankan Beef Curry.

Add the cardamom pods, star anise and Asian bay leaf, if using and allow these spices to infuse into the oil for about 40 seconds. Then stir in the chopped chillies and fry for another 30 seconds. 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). Visit the kitchen of any busy curry house and you are almost certain to see a large saucepan of curry sauce/gravy simmering away on the stove. This sauce is used as a base for most of the restaurant’s curries.Heat the oil in a frying pan over medium high heat. When hot, stir in the garlic and ginger paste and fry for about 30 seconds. Be sure to taste the curry before serving. You can adjust the sourness and sweetness to your own preference. Why not have a play with the ingredients? I prefer my curries spicier so I add a little red chilli powder to mine. Again, this isn’t normally done in a chasni but if it sounds good to you, do it. What about the colouring? I started The Curry Guy Indian food blog in 2010 as a way of learning as much as I could about Indian food and culture. This is a recipe from my new cookbook ‘The Curry Guy Bible’, where it is called onion pakora curry.

By the way, if cooking a real balti with base sauceis of interest to you, you will f ind plenty of authentic balti recipes here. How to store the base curry sauce Not a diet cookbook! You will find over 100 delicious recipes that are naturally in low fat and carbs Pre-cooked meat and/or vegetables is also good to have on hand. Not only does it speed up the cooking process, it also adds another layer of delicious flavour. Working ahead…Indian takeaways have a reputation for being high-calorie. Is there a way of making them healthier? When the pathia sauce has cooked down to your preferred consistency, add the single cream and red food colouring, if using.