My Indian Curry House Cookbook is Packed with so many Popular British classic curry house recipes and beautiful colour photography by Kris Kirkham throughout!
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:
Madras Curry Powder
Cumin & Coriander Powder
Mixed Powder (This is a secret ingredient that gets truly authentic results)
PREPARED SAUCES, STOCKS & PASTES
Garlic and Ginger Paste
Green Chilli Paste
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
Stir-fried Onions and other Veggies
Bora & Podina
Tandoori Chicken Legs
Kashmiri Lamb Cutlets
Lamb Shami Kebabs
THE CLASSIC BRITISH CURRIES
Chicken Tikka Masala
Chicken Chilli Garlic
Lamb Rogan Josh
GRILLING, ROASTING & BARBECUE
Tandoori Broccoli, Cauliflower and Onion
Tandoori Chicken Tikka
Tandoori Murgh Malai Tikka
Chicken Soola Kebabs
Lamb Seekh Kebabs
Tandoori King Prawns
Tandoori Whole Fish
Tandoori Paneer Chukandari
POPULAR VEGETABLE & SIDE DISHES
Moti Murgh Malai
Kacchi Lamb Biryani
Lamb Kofta & Chickpea Curry
Grilled Lamb Chops
Kashmiri Red Chilli and Garlic Chutney
Cold Onion Chutney
Red Onion Chutney
Mint, Coriander & Mango Chutney
Chickpea, Carrot & Garlic Pickle
Takeaway Style Pakora Sauce
Coriander, Garlic and Chilli Raita
Tomato, Onion & Chilli Chutney
Honey Mustard Raita
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,
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
Monday 10th of February 2020
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
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
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.
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!
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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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...
Saturday 29th of July 2017
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. :-)