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

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Just made this last night for future endeavors. My onion-loving wife was drooling over the 8 onions (we used sweet variety) when I was cooking them. Great taste, even by itself. BTW, I assumed you wanted the onions translucent when you said “cooked”. That said, you could still make them using more traditional methods. They just won’t be the smooth curries you might be used to. Although you do need to take an hour or so to make it, this base sauce recipe will save you hours in cooking time if you like your curry. If you ever see a BIR recipe referring to 'seasoned oil', this is exactly what they are referring to.

I have had the same attitude/discovery regarding other tomato based dishes. use the same base for a cacciatore or a cioppino or a mexican fricasee. Are you going to do any posts on how to use it in recipes like a madras or korma, etc. ? Would love to make some up and then create an actual curry with it 🙂 omg. I am so glad I found this. I came across a BIR video on youtube and the people kept asking WHERE IS YOUR GRAVY. and I was like, if you make it from scratch, WHAT gravy are they talking about. I had no idea some people, and restaurants, start with a gravy base.

Dried Ground Turmeric

Once the veggies have softened, blend well until very smooth. I like to use a hand held blender for this. Can the base sauce be frozen? Skeptical but the sauce is excellent. The nearest thing I have found so far, I’m a Brit living in New York. Let my vitamix run for about a minute to make a very creamy sauce. You shouldn’t add cornflour at this stage as this will effect using the sauce in the final dish. Maybe keep it on a gentle simmer to reduce some of the water before blending may help If you like indian curry, this is a great start or base for a variety of wonderful dishes. Thank you so much.

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 Hello, where is the korma recipe with the base? And other recipes with the base, because I don’t know the ratio of the base and recipe sauce, I can’t find it. Cheers, the Aussie lover of curry. To make your curry taste like a takeaway, you will need to adopt a 'BIR' cooking style. This stands for 'British Indian Restaurant'. BIR style generally consists of frying a spice mix in oil specific to a curry, adding meat, then adding base gravy to finish the dish and make it saucy. The recipe is for dried fenugreek leaves. Note that 1 tsp of dried fenugreek leaves will be roughly 1 tbsp of fresh A Complete Curry Kit: - Literally, everything you'll need to make curry all in one place. Cookware, storage, utensils, even the spices! This is my dedicated guide to getting you up and running all for the price of few takeaways.Allow the vegetables to fry - stirring occasionally for about 20 minutes. You want to brown the vegetable lightly but not burn them. Here's a great secret to getting nice tasting curry. Don't overcook your garlic. At high temperatures, you should be frying garlic paste for no longer than a minute. Must try this soon although the amount of oil looks a bit scary. I like dhansak – is there a follow on for that? Otherwise I will experiment and make it up!

If you have links to any other curry recipes (I like the aromatic herb Balti types rather than hot) I would much appreciate it. Thank you again for your dedication to finding and testing this recipe- so glad I made the effort and got the sauce underway. Definitely one to do again! Many difficulties stand in the way of anyone trying to explore the secrets of Indian restaurant cooking. People buy an Indian cookbook but find that the traditional recipes and methods can be disappointing when they produce a home-cooked taste and not the distinct flavour of restaurant curries. This is not really surprising as the art of restaurant cooking is a very closely kept secret, next to impossible to uncover. So get some of this secret base sauce in the freezer. You will be able to whip up a delicious curry house style curry whenever you want it. Here are a few curry house style recipes you can use this base curry sauce in now! Taken from the bestselling, The Curry Secret: How to Cook Real Indian Restaurant Meals at Home, these top 10 recipes represent the best Indian curry secrets for you to cook at home, giving you or your guests a truly mouth-watering Indian restaurant quality curry. 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.

The concept behind the secret base sauce

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