The Curry Guy Easy: 100 fuss-free British Indian Restaurant classics to make at home

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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. I have accumulated over 1500 tried and tested curry, tandoori and other recipes for you to try since starting my blog in 2010. A good blender: One of the things that makes British curries what they are is that smooth sauce. So you will want a good blender for best results. That or just blend the sauce a little longer until perfect. Add the halved tomatoes and chopped chillies and cover the pan. Reduce the heat to low and simmer gently for 8 minutes. I love the earthy flavour of mushrooms. Here I have used inexpensive field mushrooms but I also used a few exotic mushrooms I had on hand.

If you are not sure about the hot spices, simply reduce the amount you put in. It’s a lot easier to add spices at the end than it is to reduce the heat level once the spices have been added.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. 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. If using an electric hob, fry on the first side until bubbles begin to form on the top. Then flip it over briefly to brown the other side. 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.

Pour in the tomato puree and bring to a simmer. Then add about a ladle of base curry sauce. You will need to top this up from time to time. If the curry is looking too dry, add more base sauce. If too saucy, cook it down. 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.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? Since writing ‘The Curry Guy’, however, it has become clear that many people wanted an easier version that could be prepared in one pan. A Madras curry is milder and as you will see from the following recipe, there is a lot more going on than simply adding chili powder. What do you serve beef madras with? You probably already have everything you need to make an amazing Madras curry. Here are some of the tools I use which I can recommend.

Cooking curries in a more authentic Indian style works but the end dish is different. Curry house style curriesare famous for their smooth texture which is achieved using the base curry sauce. I’m not saying traditional Indian style cooking is wrong! I love it and cook authentic Indian curries often. But the cooking methods are different and I’m sure this Madras curry recipe will get you the results you’re looking for. Which cut of meat? The flavours are out of this world too. Just let the curry simmer slowly and you will be in for a real treat. Working ahead… Add about 1 tsp salt and stir it in. Cover the pan and continue cooking over a low to medium low for about 8 minutes. Lift the lid again and stir in the bell peppers and red onion. Continue simmering over a medium high heat until the sauce has reduced down to your liking and the bell peppers and onion are just cooked through.If you live outside the UK, you may not be familiar with this curry house favourite. Madras curries are spicy. They’re about one spice level below a British vindaloo. This is a straight forward curry recipe. You start by preparing a base masala before stirring in the mushrooms and then finishing it all off with a spoonful of yoghurt. They all do. Choose fresh, firm and unblemished mushrooms. Common varieties like white button mushrooms, cremini, or shiitake work well in curries. 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).