DIY indian restaurant style curries

George_Bray

I refer here to the unique style of dishes prepared by (mostly) Bangledeshi chefs in so-called Indian restaurants and take-aways throughout the UK, including Chicken Tikka Masala, of course. It may not be authentic but it's good.

Does anyone know exactly how it's done? e.g. through working in an actual Indian restaurant kitchen.

There's a forum at http://www.cr0.co.uk/curry/ with a mission to uncover the 'curry secret'.

Genuine recipes will almost certainly start with a base sauce.

Recipes from books by Pat Chapman, Kris Dillon and others have proved to be a bitter disappointment. If they know the secret, they have certainly not passed it on.

Regards
George

jaimeo

but if you find out how to make a rich tasting curry without using spades of ghee, oil, yogurt or other high fat/high cal stuff could you let us know please? Thanks!

Curry_Queen

I've actually found some of Kris Dillon's curries to be better than most Indian restaurant/take-aways ... but then most of those aren't authentic Indian dishes anyway

George_Bray

Curry_Queen wrote:

I've actually found some of Kris Dillon's curries to be better than most Indian restaurant/take-aways ... but then most of those aren't authentic Indian dishes anyway

Good point. What I'm after, and everybody on that forum too, is the taste of an 'authentic' UK Indian restaurant curry, rather than 'authentic' Indian Moghul cuisine, home style Indian cooking, or any other type of fine food. I agree the UK Indian restaurant curries are inferior in some ways but still nice enough, with a distinct flavour, for millions of servings to be gobbled up every week.

Regards
George

Ian73

Thanx George for the link to that Curry Forum,i love currys,but up till now havent found any good recipes.I have a load of books but nothing comes near,i think its the base sause + pre cooked meat that will do it.

Cheers again

Ian

ceanth

you guys might want to try authentic currys which are made in the homes of indian people rather then the resturant stuff which has been catered for the UK. Trust me its MUCH better

fairenoughclough

George_Bray wrote:

I refer here to the unique style of dishes prepared by (mostly) Bangledeshi chefs in so-called Indian restaurants and take-aways throughout the UK, including Chicken Tikka Masala, of course. It may not be authentic but it's good.

Does anyone know exactly how it's done? e.g. through working in an actual Indian restaurant kitchen.

There's a forum at http://www.cr0.co.uk/curry/ with a mission to uncover the 'curry secret'.

Genuine recipes will almost certainly start with a base sauce.

Recipes from books by Pat Chapman, Kris Dillon and others have proved to be a bitter disappointment. If they know the secret, they have certainly not passed it on.

Regards
George

Not entirely in the spirit of MSE.

Have you considered cheating, my local curry house sells a large portion of sauce (you select the variety Vindaloo/Jalfrezi/Madras/etc and get about a pint for a couple of quid), add your own meat/veg to suit, it freezes nicely as well.

Judging by the aromas which drift out from my local cornershop, it takes about 3/4 hours to prepare from scratch and is it not worth a couple of quid to save all those hours in the kitchen , not to mention all the washing-up.

Curry_Queen

George_Bray wrote:

Good point. What I'm after, and everybody on that forum too, is the taste of an 'authentic' UK Indian restaurant curry, rather than 'authentic' Indian Moghul cuisine, home style Indian cooking, or any other type of fine food. I agree the UK Indian restaurant curries are inferior in some ways but still nice enough, with a distinct flavour, for millions of servings to be gobbled up every week.

Regards
George

What is it about Kris Dillon's curries that you don't like then? I've tried many different recipes from different sources but IMO her's beat them all hands down when it comes to replicating UK Indian cuisine. I've even cooked for friends using her recipes and they were amazed how good they were.

fairenoughclough wrote:

Judging by the aromas which drift out from my local cornershop, it takes about 3/4 hours to prepare from scratch and is it not worth a couple of quid to save all those hours in the kitchen , not to mention all the washing-up.

Yes, it is rather time consuming preparing the base sauce and the meat, but that can be made in large batches and frozen in individual portion sizes. The actual cooking of the curries only takes 5-10 minutes, not unlike your local Indian take-away

I can probably make 5-6 curries from a batch costing me around £3-£4 to produce

Party_Animal

jaimeo wrote:

but if you find out how to make a rich tasting curry without using spades of ghee, oil, yogurt or other high fat/high cal stuff could you let us know please? Thanks!

And low salt too please.

George_Bray

ceanth wrote:

you guys might want to try authentic currys which are made in the homes of indian people rather then the resturant stuff which has been catered for the UK. Trust me its MUCH better

I know! I agree! I can make something approaching 'proper' Indian food. But curry house curries are different and I want to find out how to replicate those too.

Woby_Tide

George_Bray wrote:

I know! I agree! I can make something approaching 'proper' Indian food. But curry house curries are different and I want to find out how to replicate those too.

Maybe have 10 pints of strong lager first then shout at your wife "MORE POPPADOMS" whilst she's cooking. Then fall asleep towards the end of the meal.