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

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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.

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? Like saag curries? Why not blend up some spinach and fresh chillies and pour it in with a little cream? You should taste the sauce as you go adjusting the flavours as you like. Add more tamarind for a tarter flavour. Perhaps more or less chilli powder. You have the recipe for the way I like it but that can easily be adjusted to taste. Yes or no to pineapple chunks. Having experimented quite a lot, I finally came up with a method that gets delicious results without the need to first prepare a base curry sauce. The secret is in blending the sauce. Blending the Madras curry sauce?

To cook the meat, brown it in a large frying pan or karahi in the oil over medium high heat. This should only take a couple of minutes. Stir in the spices and quartered onion and then cover with 750ml (3 cups water). I have accumulated over 1500 tried and tested curry, tandoori and other recipes for you to try since starting my blog in 2010. Now stir in the ground almonds, coconut milk powder, curry powder or garam masala, paprika, tandoori masala, cumin, sugar and ground coriander. Stir this around in the pan to coat the onions.

If you would like to make your own tandoori masala, you will get even better results with this recipe. Slowly roasting and then grinding the spices really brings out their amazing flavours.Stay tuned for all the upcoming recipes. Together with this sauce you will be able to create curries better than you’ll find at most restaurants. I guarantee it! One you make your base curry sauce and prepare a curry, you might like to serve a few sides.

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.Return the mushrooms to the pan and allow them to heat through in the sauce. Stir in the yoghurt, one tablespoon at a time. Throw in the sliced onions and fry, stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent.

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? A good blender: One of the things that makes British curries what they are is that smooth sauce. Although you could blend the base sauce in a countertop blender, I prefer using a hand blender for ease and less mess. Whichever mushrooms you choose for your mushroom curry, Be sure to wipe the mushrooms with a damp paper towel or use a soft brush to remove dirt. I usually stir the mushrooms in to heat through just before serving. Proper seasoning is essential.Heat the oil in a pan over a medium-high heat. When visibly hot, stir in the chopped chillies and fry for about a minute. Transfer the chillies to a plate with a slotted spoon and set aside.