My Indian Curry House Cookbook is Packed with so many Popular British classic curry house recipes and beautiful colour photography by Kris Kirkham throughout!
Reserve Your First Edition Copy on Amazon UK Now!
Since I started writing my blog back in 2010, it has been the British Indian restaurant (BIR) recipes that have been the most popular. In this, my first printed cookbook, I will walk you through how to make the most popular curry house starter dishes, classic British curries, tandoori recipes and side dishes.
From mild chicken tikka masala and korma to fiery hot Madras and vindaloo, the recipes are all there.
In my cookbook, I also show you how to substitute different ingredients so that you can make the perfect curry for your taste. Most of the meat recipes can easily be made vegetarian!
You can purchase a copy on Amazon UK and learn all the curry secrets behind what makes British curries some of the most popular in the world.
“The Curry Guy” is also now available online from Waterstones!
For international orders, please check out The Book Depository and choose your currency.
Instructions are given so that you can easily make the curry of your choice. Don’t want chicken tikka masala but would love to make a lamb tikka masala instead? This cookbook offers the information you need to do that with perfect results every time. Following is a list of the recipes you will be able to make from the book:
SPICE BLENDS
Garam Masala
Chaat Masala
Tandoori Masala
Tandoori Paste
Kashmiri Paste
Madras Curry Powder
Panch Poran
Cumin & Coriander Powder
Mixed Powder (This is a secret ingredient that gets truly authentic results)
PREPARED SAUCES, STOCKS & PASTES
Spice Stock
Garlic and Ginger Paste
Green Chilli Paste
Tomato Purée
Raw Cashew Paste
Fried Onions and Onion Paste
THE ESSENTIAL BASE CURRY SAUCE
Large Batch of Base Curry Sauce
Small Batch of Base Curry Sauce
CURRY HOUSE STYLE PRE-COOKED MEAT, POULTRY, PANEER & VEGETABLES
Pre-cooked Stewed Meat
Pre-cooked Stewed Chicken
Pre-cooked Lamb Keema
Pre-cooked Stewed Potatoes
Fried Paneer
Stir-fried Onions and other Veggies
STARTERS
Papadams
Bora & Podina
Meat Samosas
Vegetable Samosas
Crab Samosas
Onion Bhajis
Potato Koftas
Prawn Butterfly
Chicken Pakora
Tandoori Chicken Legs
Kashmiri Lamb Cutlets
Lamb Shami Kebabs
THE CLASSIC BRITISH CURRIES
Chicken Tikka Masala
Chicken Korma
Chicken Ceylon
Chicken Dopiaza
Chicken Chasni
Chicken Pathia
Chicken Chilli Garlic
Chicken Pasanda
Chicken Dhansak
Chicken Jalfrezi
Lamb Keema
Lamb Saag
Lamb Rogan Josh
Lamb Bhuna
Lamb Madras
Lamb Vindaloo
Chicken Balti
Lamb Karahi
GRILLING, ROASTING & BARBECUE
Tandoori Broccoli, Cauliflower and Onion
Nargisi Kofta
Tandoori Chicken Tikka
Tandoori Murgh Malai Tikka
Chicken Soola Kebabs
Lamb Seekh Kebabs
Tandoori Lobster
Tandoori King Prawns
Tandoori Whole Fish
Tandoori Salmon
Paneer Shashlik
Tandoori Paneer Chukandari
POPULAR VEGETABLE & SIDE DISHES
Vegetable Bhaji
Aloo Gobi
Bindi Masala
Saag Aloo
Muttar Paneer
Bombay Aloo
Tarka Dhal
Channa Dhal
CHEFS SPECIALS
Moti Murgh Malai
Kacchi Lamb Biryani
Lamb Nihari
Sylheti Beef
Lamb Kofta & Chickpea Curry
Grilled Lamb Chops
Sho-Coo-Tee
Butter Chicken
Kolkata Prawns
Ana Chingri
ACCOMPANIMENTS
Lime Pickle
Kachumber Salad
Kashmiri Red Chilli and Garlic Chutney
Cold Onion Chutney
Red Onion Chutney
Mint, Coriander & Mango Chutney
Mango Chutney
Tamarind Chutney
Cucumber Raita
Chickpea, Carrot & Garlic Pickle
Takeaway Style Pakora Sauce
Coriander, Garlic and Chilli Raita
Tomato, Onion & Chilli Chutney
Honey Mustard Raita
Mint Chutney
Plain Naans
Peshawari Naans
Keema Naans
Chapatis
Steamed Rice
Boiled Rice
Coloured Rice
Pilau Rice
Fried Rice
I have put my all into this book! I knew what to feature in it because of all the great and much appreciated comments on my blog. It has been a lot of fun working with my new friends at Quadrille Publishing. They have put together a cookbook that I am over the moon with and I hope you enjoy it too. As many of you know, I am always on Twitter and Facebook and will be around to answer any recipes questions you might have.
Thank you very much.
All the best,
Dan
I learned this lamb nihari recipe at Imran’s in Birmingham. I love this recipe!
I do love prawn curries!
On shoot day, this lamb bhuna was a real hit. It’s a classic curry house recipe.
Spicy lamb madras! If you like spice curries, you’ve got to try this one.
One of my all time favourites… Chicken jalfrezi done the curry house way.
I could eat this one all over again. Chicken dopiaza. A true classic.
Authentic Indian rogan josh and British curry house rogan josh are quite different. I love the curry house version.
In the summer months, I must make this sea bream recipe once a week. It’s that good.
This sho-coo-tee curry is a Bangladeshi version of the popular Goan xacuti. It’s one of my favourites.
Wait until you try this curry house style saag!
OUT NOW!
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EAMONN CRANNY
Sunday 9th of February 2020
Hi Dan, love your book, but wondering if you have some insight into a problem. I made your Madras Curry Powder as described in your book (the red one). It turned out with gorgeous color and aroma, but it was so bitter it was unusable. Maybe this bitterness came from the addition of fenugreek seeds, and I did see quite a bit of smoke when roasting the spices. Some of the spices were ground (as per the recipe) and I wonder if those got burned. My question really is can the bitterness be attributed to burning, or is there a particular spice that causes a bitter taste?
Thank You Dan - Eamonn
Dan Toombs
Monday 10th of February 2020
Hi Eamonn
Some people find fenugreek bitter but from what you've described, it sound like you burnt the spices. If they smoke, they are burning! You just want to toast the spices until warm to the touch and fragrant. If they smoke, throw them out and start over.
Hope this helps. Dan
Adam
Monday 1st of January 2018
Hello Dan, I have received a copy of your book and can't wait to get started. The obvious place to start is with the base sauce, which I will make this week. Just a quick question, when I portion the sauce for freezing, should I be doing 350ml portions so that I can double with water when using for a recipe requiring 700ml? Or is 700ml (in the ctm recipe for example) the amount of undiluted sauce needed?
Thank you, keep up the fab work
Dan Toombs
Monday 22nd of January 2018
Thank you Adam
I usually freeze the sauce before diluting to save freezer space. I usually make a couple of curries at once so I freeze enough of the undiluted stock to make two x 4 person curries. Hope this helps.
Dan
Carolyn
Wednesday 27th of September 2017
Oh my, my taste buds! I used to try making curry sometimes, with garram masala from a local Indian deli..It turned out quite nicely. But I am now dreaming of naan bread!
Dan Toombs
Tuesday 17th of October 2017
Thank you Carolyn.
All the best, Dan
Dan Toombs : Ο συγγραφέας του βιβλίου μαγειρικής “The Curry Guy” , στην Κεφαλονιά | kefaloniapress.gr
Thursday 27th of July 2017
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Mark
Tuesday 18th of July 2017
So far I'vr made the kofta & chickpea curry, chicken jalfrezi, tarka dal, lamb madras, saag aloo & chicken pathia from the book. All totally delicious..
I reduced the stocks from pre-cooking the chicken, lamb and potatoes then froze them in ice cube trays. These little nuggets of supercharged flavour brighten up any curry...
Dan Toombs
Saturday 29th of July 2017
Hi Mark
Thank you very much. I'm really happy you are enjoying my book and even taking the recipes to the next level with reduced stock! Keep in touch. :-)
Dan