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

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Place the ginger and garlic with a drop of the water in a blender and pulverize to a smooth paste. Set aside.

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. There are plenty of ways to tone the spice level down. You could add a couple of spoons of dairy, such as cream. Alternatively, adding potatoes can also work to soak up excess chilli. Hi, i tried to make the curry gravy and it turned out to be absolutely perfect! Tasted great and had a good consistency. But the 3rd time of making it on wards it always turns out very watery and i really can’t work out what i have done differently. I thought maybe it was the onions adding water??They don't use premade 'korma' powder or 'madras'. Instead, they add a small spoonful of each different spice to make a greater whole. They'll often do this in the frying pan they are cooking the curry in!

One of the secrets to making good curry is knowing which flavours and ingredients do what within the dish. Simmer for about 15 minutes. As you do this, a froth will rise to the top. This is okay. No need to skim. 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. I think the colour in the photo might have been from the lighting when the photo was taken or maybe they were particularly orange carrots. A small swirl of double cream with tomato-based dishes can also make your curry look (and taste) really special. What's the Secret to a Good Curry? Final ThoughtsSometimes, the little things count, and they will nearly always add some sort of garnish in BIR restaurants. Almost twenty years ago, at the risk of upsetting my contemporaries, I chose to reveal all in my first book, The Curry Secret - Indian Restaurant Cookery at Home. I made your BIR curry base. I don’t like anything screaming hot but this is very mild. Suggestions for which spice(s) to increase to make it spicier? TM There is no magic when it comes to making a curry taste sweeter. A teaspoon of sugar will work wonders, but you could also consider adding honey. As with my above suggestion, mango chutney also works really well. Thanks for that. The thing is that this for a BIR (British Indian Restaurant) curry and is different to curries from 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. The concept behind the secret base sauce Although you do need to take an hour or so to make it, this base sauce recipe will save you hours in cooking time if you like your curry.I love this curry base! I have one question. What form should the fenugreek be in? I only have fenugreek seeds. There’s other optional curry cooking equipment you could consider too. 2. Prepare Your Ingredients in Advance