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

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Tomato puree in its rawest form isn't going to make your curry taste good. It is going to make it taste tangy and acidic. By diluting it, you allow it to cook in the pan without burning. This releases a tomatoey sweetness that you can't get any other way. 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. Hi, thanks for the recipe. I really think it’s worth specifying fenugreek leaves in the ingredients as I made this using ground seeds and only discovered it should have been leaves when casually browsing the comments. To make your curry taste like a takeaway, you will need to adopt a 'BIR' cooking style. This stands for 'British Indian Restaurant'. BIR style generally consists of frying a spice mix in oil specific to a curry, adding meat, then adding base gravy to finish the dish and make it saucy.

hi stuart what type of coconut do you use in the korma desicated or ground ? this seems like a better gravy or easier than i have been making the celery is important too my brother made a large pot just now but he thought bell pepper was scoth bonnet lol looking forward to a firey korma bless him 🙂 korma ,,,base gravy ground almond ,ground coconut ? sugar and cream ,,,what cream do you use cheers rich Curries cooked in Indian takeaways are cooked in a style that is much more similar to stir fry than a stew (in fact, Jalfrezi literally translates to hot-fry). The key to this is to cook over a really high temperature. Stuart, thankyou so much. I opted to keep cornflour out and let it reduce and it was fine once blended. Made your vindaloo recipe (without the chilli as I’m a wimp!) and it was probably one of the best currys ive ever had! If you have links to any other curry recipes (I like the aromatic herb Balti types rather than hot) I would much appreciate it. Thank you again for your dedication to finding and testing this recipe- so glad I made the effort and got the sauce underway. Definitely one to do again! Here's a real secret that I guarantee you aren't going to read anywhere else. You've read the usual 'add salt' without success…So get some of this secret base sauce in the freezer. You will be able to whip up a delicious curry house style curry whenever you want it. Here are a few curry house style recipes you can use this base curry sauce in now!

Once the veggies have softened, blend well until very smooth. I like to use a hand held blender for this. Can the base sauce be frozen? If you haven't seen this technique before, I've got you covered. Here's my complete guide to using tomato puree in BIR cooking. 5. Use Your Own Spice Blends We'd advise assembling your own curry powders to use in your curry recipes if it is practical. This is exactly how authentic Indian chefs do it. I have never attempted to make any curry dish before. I found out that Brits make the best curry because I used to work at a British army base in Canada. Do you think it would make a big difference if I used canola oil instead of vegetable oil? Here's a great secret to getting nice tasting curry. Don't overcook your garlic. At high temperatures, you should be frying garlic paste for no longer than a minute.So I highly recommend taking a peak at my authentic large scale curry house sauce. It freezes well too so you can make an amazing BIR (British Indian Restaurant) style curry in minutes whenever you want one. Ginger, onions, garlic, turmeric , garam masala.. I tend to use half a tin of chopped tomatoes… Tomatoes aren’t traditional many Indians started using that when they came to the UK.