The Curry Guy Easy: 100 Fuss-Free British Indian Restaurant Classics to Make at Home

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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. Andy Munro is one of the leading experts on all things Balti. You can read more about him and the Birmingham balti scene right here. Raw paneer: You will get excellent results using raw paneer cubes too. If doing this, add it right before serving. Just heat it through and you will get deliciously soft pieces of paneer. Don’t over cook it though as raw paneer has a tendency to fall apart.

Fry for about 5 minutes over medium-high heat until the onions are soft and translucent. Sprinkle a little salt over the onions. This will help release moisture from them.Travelling around Goa, I was introduced to so many amazing curries and grilled meats and fish. You are going to get the perfect vindaloo experience with this recipe because that’s where I learned it. Bring 210ml water to a rapid boil. Pour it into a jug and top with 210ml cold water. This should be the perfect temperature to wake up the dry yeast. Stir in the yeast and sugar and leave to froth up for about ten minutes. Time. That’s about it as they both taste the same and both are easy to prepare. The curry house base sauce method can be cooked in about 10 minutes with the prepared base sauce. The naan disc will begin to cook on the underside and then bubble on the top. If you are cooking over a gas flame, turn the pan over so that the naan is facing the flame and char it to your liking. If cooking on an electric hob, you can flip it to cook the other side but you will lose some of those bubbles.

Heat the ghee or oil in a large frying pan over medium high heat. When visibly hot, stir in the chopped onions and fry for about 5 minutes or until soft and translucent. You could even fry them on a lower heat for longer which will bring out their natural sweetness but do not brown them. Now mix the baking powder and salt with the flour and sift half of it over the liquid mixture. You can mix this all by hand in the bowl or pour it all into a stand mixer as I did in the photos which is easier. At this point, the dough will be very wet. Add the remaining flour and knead into a soft dough. 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.There are so many other delicious ingredients that go into a proper vindaloo. In fact, you could make this curry with far less chilli powder and chillies or even omit them completely. Next, whisk together all of the marinade ingredients, adding just enough water to make a smooth paste – about 3 tablespoons. I use a little red food colouring, too, but it adds no flavour so it is optional. Throw in the sliced onions and fry, stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent.