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:
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
OUT NOW!
STeve says
Hi Dan
I've pre-ordered your book, I thought I'd give a little something back after making so many great meals off your website.
Thank you!
Steve
Dan Toombs says
Thank you very much Steve! I hope you love the recipes in the book. You know where to find me if you have any recipe questions. Please keep in touch.
Thanks again,
Dan
Barbara says
Hi from Canada Dan,
Just received your book in the mail - really beautiful, stunning pic's. I wish the recipe ingredient lists was a larger font - the instruction/method font is larger and much easier to read. I've been following your blog for a few years - one of the best for my favourite cuisine. Congrats Dan!
Dan Toombs says
Hi Barbara
Thank you very much. Sorry you aren't happy with the size of the font for the ingredients and hope you are still able to see it well enough to use. The designers had to do that to fit them all in I assume. Happy cooking and thanks again, Dan
Steve says
Hi Dan
I recieved your book today and quickly went to work, I used the gravy small batch recipe done in my Pressure King Pro (15mins total) then proceeded to knock out one of the best Vindaloos I've ever tasted! I've cooked the Vindaloo off your website before but this was a whole new level of curry goodness.
I didnt have pre-cooked meat so took the 600ml of gravy the recipe required and put it back in the pressure king pro, added the meat and cooked for 13mins.... It worked a treat!
I cant wait to try more!
Cheers
Steve
Dan Toombs says
Hi Steve
That's great to hear!! Thank you very much for purchasing my book. Much appreciated! I love the Pressure King Pro.
Cheers,
Dan
Royal Chauffeur says
WOW !! Great Book . Thanks for sharing.
Dan Toombs says
Thank you. 🙂
Mark says
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 says
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
Carolyn says
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 says
Thank you Carolyn.
All the best,
Dan
Adam says
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 says
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
EAMONN CRANNY says
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 says
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