If you are just going to be cooking for yourself or one other person, you could try them here. What sort of containers shall I use to freeze the sauce in? 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? When if comes to curries, the best curries are those that are made to your own personal taste preferences. Here are all the starters, curries, sides, tandoori, breads, chutneys and rice dishes you will ever need.

The Curry Guy Bible brings together 200 of Dan Toombs' classic dishes, developed over more than two decades of eating his way around Indian restaurants, takeaways and food stalls. Fans of The Curry Guy love his recipes - because they *really* work, tasting just like your curryhouse favourites. The base sauce should always be added in small amounts. The reason for this is simple: You want it to cook down and caramelise to the pan. As it does this, you scrape it into the pan for extra flavour. If you add too much base sauce at once, it is difficult, but not impossible to get that caramelisation. By using this convenient sauce, which is made at restaurants fresh, daily, the chefs can cook a curry in about ten minutes. It takes about an hour to make but don’t let that stop you! A large batch of base curry sauce is enough for about 30 portions. It freezes really well.

The answer to this question is simple. It’s the only way you will achieve authentic and perfect curry house style curries at home. 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. 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 the pathia sauce has cooked down to your preferred consistency, add the single cream and red food colouring, if using.

Heat the oil in a frying pan over medium high heat. When hot, stir in the garlic and ginger paste and fry for about 30 seconds. 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! Now Add the mango chutney, mint sauce and ketchup and bring to a simmer adding more sauce gradually. tablespoons garlic/ginger paste (equal amounts garlic and ginger blended into a paste with a little water.) 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!

So if you want to have enough sauce to cook a curry for four at the ready, I recommend freezing the sauce, before diluting it in portions of 350ml (1 3/4 cups). Visit the kitchen of any busy curry house and you are almost certain to see a large saucepan of curry sauce/gravy simmering away on the stove. This sauce is used as a base for most of the restaurant’s curries. This is a recipe from my new cookbook ‘The Curry Guy Bible’, where it is called onion pakora curry. The gravy should not have too much flavour as it should be used as a base to my BIR curries. Each curry has its unique flavour if you follows my recipes and most of the spices are added towards the end of my individual curry recipes. Fry for a further five minutes and then add the ginger and garlic purees and the all of the spices except for the turmeric.

Now add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables and simmer for about half an hour.After about three minutes of blending, the base curry sauce should look like this. How smooth should I blend the sauce?