| | curry recipes |
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Basic Curry Sauce
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This is the basis for many of the restaurant-style curries you'll
find here |
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Balti
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Balti is the name of the cooking pot and serving dish. A decent
wok is a good substitute. My balti has red and green sweet (bell) peppers
in it and looks very colourful. Tastes pretty yummy too. If you
have individual balti pots, heat them up and serve the sizzling curry in
them. Use nan bread to scoop out the curry from the balti. Spoons or
forks are NOT allowed!
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Dhansak
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I love the combination of the chicken, the earthy lentils and the rich
spicy sauce in this Dhansak. The basic recipe is medium hot but you can add whole
dried chillies if you want a hot curry.
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Do-Piaza
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I always try the Do-Piaza when I go to a restaurant for the first time
to see what their ordinary curries are like. Do-Piaza means "double onions" and that's what you get. Firstly puréed in
the sauce then in largish pieces in the curry. Medium hot.
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Korma
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The korma is a mild creamy curry. I have had a fair amount of feedback on my korma recipe from visitors to The Curry House and, as a result, the original korma recipe went through a number of revisions. You can now find my definitive version in The Curry House Cookery Book. This recipe, however, is the final revision of the "Mark I" version.
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Madras
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This is a hot, simple curry. Watch out for the whole dried chillies though - they heat up the dish slowly so don't adjust the chilli level too soon (unless you're a Chile-Head, in which case add a few more !!)
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Masala "Chef's Special"
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This is one of my favourite curries. It is very spicy, medium hot and
the fennel seeds and coconut give it a wonderful, exotic taste
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Pasanda
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This could be described as a "Royal" dish. It is spicy, but not hot, rich and creamy. The addition of the nuts makes it rather special.
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a Quick Curry
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This is an easy recipe for a curry sauce which you can make into whatever sort of curry you like - veggie or meat
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some more curries from the Book |
Bhuna
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A well spiced curry with a thick sauce. The bhuna spawned the catch phrase "Two more lamb bhunas over here!" (TV advert for John Smith's beer) which can be heard in many a curry house on a Friday night.
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Biryani
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Not a curry at all but a fragrant rice dish containing spiced meat or vegetables. The curry connection comes from the mixed vegetable curry with which it is served in most restaurants.
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Chicken Tikka Masala
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"Chicken tikka massala is a true British national dish." (Robin Cook, former British Foreign Secretary). The number one favourite Indian restaurant curry.
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Jalfrezi
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A stir fried curry containing plenty of whole green chillies. It is, therefore, very fresh tasting and hot.
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Patia
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The patia is a Parsee dish like the dhansak. It can be a main-meal curry but often appears on the Indian restaurant menu as a starter made with prawns and served with puri bread. It has a deep red colour and is hot, sweet and sour.
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Rogan Josh
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Rogan josh is an all time favourite on the curry house menu. It is traditionally made with lamb (the josh in the name is a variant of gosht meaning "meat"). The rogan josh served in Indian restaurants comes garnished with fried tomatoes and plenty of fresh coriander.
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Vindaloo
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The vindaloo is a very hot curry often containing potatoes. It has inspired a football song "Vindaloo" (naturally!) and appeared in many guises in television programmes - "We've created the mutton vindaloo beast. Half man, half extra-hot Indian curry!" (Red Dwarf - BBC TV series).
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and a bonus recipe from the Premium Area |
Achar
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Achar gosht (lamb) and achar murgh (chicken) are becoming a very popular "chef's specials" in many restaurants. The achari style is hot, sweet and sour and I am totally addicted!.
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