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. Scoop the mixture in batches into a blender and blend until silky smooth. I usually do this for about three minutes per batch. If you have a hand held blender, this stage will be much easier. 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. No. You might to if you have freezer space though because the base sauce freezes well and is nice to have on hand for that last minute curry takeaway craving. In my book The Curry Guy Bible, you will find both small and large batches.

This is a recipe from my new cookbook ‘The Curry Guy Bible’, where it is called onion pakora curry. The answer to this question is simple. It’s the only way you will achieve authentic and perfect curry house style curries at home. If you like a good curry, you’ve come to the right place. I have thousands of tried and tested curry recipes for you to try and new recipes are being uploaded weekly. 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. 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.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. 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… If you have stale spices in your cupboard, throw them away. Once spices have been ground, the tend to lose their potency within a couple of months.

Want to start your curry feast meal off with a bang? How about fried shop bought poppadoms or if you’re feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney. Here are a few curry house style recipes you can use this sauce in now! The finished base sauce can be stored in the fridge for at least three days and it freezes very well. 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. Please use the suggested measures of base sauce as a guide. They are not in stone as many different things such as the heat of your pan and how many ingredients are in the pan can affect the amount of sauce you will need.

Once your sauce is smooth, melt the ghee in a frying pan. Add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric. Don’t forget the onion bhajis to help make your curry into a feast! Do you have to make so much base sauce? Add the garlic and ginger paste and fry for a further 30 seconds, then pour in the yoghurt mixture. Slowly bring to a simmer, then stir in the pakoras. 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.

Note, however, not all onion bhajis are created equal. You will get excellent results following my recipes or purchasing them from an Indian grocer. If adding yoghurt, you should whisk it in, one tablespoon at a time so that it doesn’t curdle. This looks like it takes a lot of time in the kitchen! 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.Not a diet cookbook! You will find over 100 delicious recipes that are naturally in low fat and carbs Although I do have smaller recipes for base curry sauce, I always recommend making this large batch, just like they do at most curry houses.