The Curry Bible

Product Information

There is a lot of profit in naans so the chefs don’t want to run out of dough. There isn’t the time to prepare more authentic recipes using dry yeast and/or yoghurt so they make the dough just like this recipe. Are these instant naans better than authentic? To make the large batch, I use 1 kilo of flavour and a litre of liquid. Where I use only one egg in this small instant naan recipe to serve 4 to 6, for the large batch, I use three. If you’d like to make this curry into a feast, you’ve come to the right place. You could just go for a side of Basmati rice or mushroom fried rice. Strain the yoghurt into a mixing bowl until creamy smooth (straining the yoghurt will help prevent it from curdling

You’ve got sweetness from the ketchup and mango chutney and a nice sourness from the mint sauce and lemon juice. As there really isn’t any hot spices in the curry, it is a good one to serve to kids and those who don’t like spicy curries. Pour the milk and water into a large mixing bowl. Add the eggs, salt, sugar and nigella seeds and whisk well.No problem. Here’s a good and authentic British Indian restaurant (BIR) vindaloo recipe for you. A version of the above linked recipe for vindaloo with base sauce and many other popular curry house recipes are in my cookbook “The Curry Guy Bible’. Yes, it makes it faster to light up your barbecue at times but your food won’t be nearly as good. Another tip is to use Make this recipe your own…

That’s right. The dough is very wet, like full fat cream when you first make it. That is how it is stored and restaurants. If you keep it covered in the fridge for one or two days, it comes alive and the flavour gets even better. 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. Oh, and really easy but just as delicious are homemade chapatis. Be sure to taste the curry before serving. You can adjust the sourness and sweetness to your own preference. Why not have a play with the ingredients? You will also need to make the base curry sauce. I make mine in large batches and then freeze what I don’t use. This makes whipping up a restaurant curry really easy. As mentioned above, these are just like you get at most curry houses. So there is a good chance you will recognise the flavour and texture. These instant naans are really good and you might even prefer them to more authentic methods. Working ahead…

How is this chicken chasni recipe differ to the one in my cookbook?

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. Then just use a metal spatula to pry the naan off which should come off easily once cooked. Pro Tips This spicy, indulgent curry isn’t found on many menus, in fact we’ve only found this curry in two restaurants during all of our travels. This recipe was given to us by the chef at a wonderful Indian Restaurant in Dumfries, Scotland. It’s definitely worth trying, but be warned, it’s a hot one! Ingredients: This is an instant naan recipe, however that you can make on a whim and enjoy fresh naans immediately.

I always use top quality, restaurant grade charcoal from Big K Products. In this case I used briquettes but I also highly recommend their lump wood charcoal for this style of cooking. I recommend covering the dough at this time with a wet cloth and letting it sit for at least 3 hours or overnight for best results. That said, you could just jump right into finishing the recipe at this stage. Some people prefer not to use mustard oil. I have given instructions how to use it but if you would prefer, you could substitute ghee.

What about the colouring?

Add the cardamom pods, star anise and Asian bay leaf, if using and allow these spices to infuse into the oil for about 40 seconds. Then stir in the chopped chillies and fry for another 30 seconds. This recipe is made up of two stages. The first stage is the marinade and slow roast of the lamb, the second stage is putting all of the ingredients together as a biryani. Enjoy. Stage 1 Ingredients: A medium heat Rajasthani dish, the Jaipuri is very simple to prepare and very tasty. The mint sauce adds a wonderful sweetness to the dish, if you prefer it a little more savoury, just use dried, chopped mint. To change between mild, medium and hot, simply vary the quantity of chilli powder used. Ingredients: