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

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Once your sauce is to your liking, melt the ghee in a frying pan. Add the turmeric powder. It will darken as it cooks. You want to brown it for about a minute.

Can I please get some reassurance that this will deliver a good BIR curry. I feel this may be too good to be true after the years I’ve spent trying to create a good one at home. The best ingredient to use is a small sprinkling of freshly chopped coriander. This works with practically any curry. Not only does it taste great, but it will make your dish look super fancy too! I tend to give the measurements in cups and ml. I do get a lot of Americans reading my my blog so I try to cater to everyone.I love this curry base! I have one question. What form should the fenugreek be in? I only have fenugreek seeds. That said, you could still make them using more traditional methods. They just won’t be the smooth curries you might be used to. Also, you didn’t specify which kind of fenugreek. Suddenly, on reading comments, we find you recommend leaves! Naughty boy.

I am hanging out to see how you use this gravy base to make some of the well known curries that you have mentioned. Kris Dhillon, author of the best selling Indian Restaurant cook book The Curry Secret shares her recipes, cooking tips and love of good foodHey folks, thanks for reading this article. I hope you found it useful, and that you learned something new allowing you to make your curry extra special. Here are a few things that can really elevate your curry game to the next level. Often you will hear recipes calling for 1 tablespoon of tomato puree. BIR curry cooks will always dilute their tomato puree before adding it to the recipe. Have a look at some of the other curries that I mention in the post such as Madras. If you follow that recipe, but add less chilli powder, you should get something similar to a ‘generic’ British Medium curry I’m curious if you developed other recipes using the BIR Base (besides the vindaloo and madras mentioned in other comments) or if you have any advice on how to modify other recipes to use the Base?

One of the secrets to making good curry is knowing which flavours and ingredients do what within the dish.

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Pre-cooking meat also adds lots of flavours. The meats used in your favourite takeaway curry isn't just simply fried. They tend to be poached in a spicy broth until tender. This makes them really juicy and also infuses them with subtle Indian flavours. I have read that marinating ingredients overnight is the key to successful BIR cuisine yet did nothing for me. Hey I’m just wondering how you achieved the colour in you picture without tomato puree. I’m just assuming that no tomato puree and the turmeric would make it yellow like most base gravy.

There are some really effective techniques to make a curry hotter. Namely, adding chilli, either fresh or chilli powder, works really well (some might say too well). There are other ways to turn your curry up without going overboard. 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 made your BIR curry base. I don’t like anything screaming hot but this is very mild. Suggestions for which spice(s) to increase to make it spicier? TM The recipe is for dried fenugreek leaves. Note that 1 tsp of dried fenugreek leaves will be roughly 1 tbsp of fresh

Place the ginger and garlic with a drop of the water in a blender and pulverize to a smooth paste. Set aside.