Curry recipes and so much more!
If you like a good curry and/or spicy food, you’ve come to the right place. I have thousands of tried and tested curry recipes and other recipes from around the world for you to try. New recipes are being uploaded weekly. What started as a curry blog is now your source for all things spicy.
hey there!
Hey, I'm Dan
I moved to the UK from California in 1993 and couldn’t get enough of the curries that my wife, Caroline and I picked up from the takeaway every weekend. I started learning how to make authentic Indian curries by purchasing all the books that were out at the time and this blog, which came much later in 2010 was my way of perfecting what I had learned.
In 2016, The Curry Guy blog was awarded Best Food Blog at the Vuelio Blog Awards and shortly after that I signed my first cookbook deal for ‘The Curry Guy’ which was published by Quadrille Publishing in 2017. The Curry Guy Easy (2018), The Curry Guy Veggie (2019), The Curry Guy Light (2020), The Curry Guy Bible (2020), The Curry Guy Thai (2021) and The Curry Guy BBQ (2022) followed and I am now writing my 8th, 9th and 10th cookbooks which will be published in 2023, 2024 and 2025.
About The Curry Guy Indian Food Blog - The Early Years
I started The Curry Guy Indian food blog in 2010 as a way of learning as much as I could about Indian food and culture.
It was a bit of experimental fun and escapism from my life running a promotional products business. I guess you could say I did just that! Escape.
As a way of getting enough content for the site, I convinced my wife and three kids that we should cook and eat nothing but Indian food for a whole year. Breakfast, lunch and dinner, Indian food was on the menu. Though I'm pretty sure my kids cheated a bit.
I wanted not only to learn how to cook Indian food correctly, but also really get to know how all those spices and other ingredients worked together. I wanted to be able to put the cookbooks away and develop my own Indian recipes.
My Cookbooks
The Curry Guy
My first cookbook features all of the most popular curry house recipes.
The Curry Guy Easy
This book is full of popular Indian recipes, both curry house style and authentic Indian food.
The Curry Guy Veggie
This book is packed with authentic Indian vegetarian recipes. Believe me... you won't miss the meat!
The Curry Guy Light
Not a diet cookbook! You will find over 100 delicious recipes that are naturally in low fat and carbs
The Curry Guy Bible
Packed with over 200 recipes. The Curry Guy Bible features 50 recipes from each of my first three books and 50 brand new recipes. If you're looking for a good all-rounder, this is it.
The Curry Guy Thai
Long before I started cooking Indian food, I made it my goal to master Thai food. This book features all the most popular Thai restaurant recipes. It is also the start of the new direction I am taking my blog.
More books and blog recipes on the way!
The Future...
After writing five Indian cookbooks and one Thai book, I have decided to take things even further!
You can expect to find recipes for curries and barbecue from all over the world in the coming months. So be sure to subscribe to my blog while you're here so you never miss a recipe.
While you're here, why not check out some of my favourite British Indian food recipes?
more about me....
Fun Facts
- I have 10 cookbooks and two more on the way!
- My 2nd favourite food is Mexican!
- I love beer!
Sathyamoorthy Umapathy y says
Hi Dan
I stumbled upon you first when I wanted to get an authentic Madras Curry Powder recipe on internet.
At age 80, I am a learner in Indian cooking, and your blog fascinated me the most. Your passion and drive to master various Indian dishes is just amazing.
That you involved your entire family into this adventure is laudable.
I am very sure, you are a reincarnation of a Indian master chef of British East
India days!!! Otherwise how can you get such abiding interest to cook and
serve, as also write books on Indian cooking, and Indian recipes ?
You are a gifted soul, and may you and your family be blessed for propagating
the great taste of Indian food across continents.
Remember sir, every spice that goes into Indian cooking is in fact a medicine,
passed on by word of mouth by ancient rishis, ayurvedic pundits to the village level household cooks for generations. These were further well served by our great grandmothers who passed on the knowledge to their next generation, with great care.
You are doing the same service to humanity at large to promote good health,
and healthy eating habits by promoting Indian foods, using Indian spices.
Wishing you and your family every success in all your ventures.
When you serve health-promoting, as also tasty foods you reach a divine
status. You are the need of the hour in these days of KFC and McDonalds.
Even the Thai food you are so interested about is full of fresh herbs used in our South Indian cooking traditions.. They use more fresh green herbs, and very less of dried ones. Thats the secret of the freshness of the Thai foods. Having lived in Thailand a number of years and studied their food habits, I can confidently say that Thai food is yet another health promoting medicinal food for the welfare of all who eat it. Indian influence in traditional Thai cooking is enormous.
You are an Honoured Ambassador for Indian spices, and Indian foods. With
all my respects to you dear sir .
Dan Toombs says
Thank you so much for all your kind comments, I really appreciate it. I agree with you about the medicinal value of many ingredients in Thai and Indian food.
Dan
Mark Astbury says
Hi Dan, I have just made my first base curry sauce...Amazing recipe! my next step is to make a Chicken Tikka Rogan Josh. I have read the recipe for the chicken tikka part from the awesome "The curry Guy" and noticed something very strange.....The inclusion of 3 Tbsp Parmesan Cheese!?!?
I have not seen this in any other recipe and it is not in your one on this feed. Is it a mistake or can you elaborate on the origins of this quite European ingredient?
Cool books of course.
Many thanks, Mark.
Dan Toombs says
Thanks for your e-mail. The addition of parmesan cheese is definitely not a mistake. It is a trick used in a lot of Indian restaurants to give chicken tikka a bit of a bite. It is a bit of fusion with European food that works really well.
Thanks again
Dan
Steve says
Hi Dan,
I've just cooked Chicken Madras tonight and am completely blown away. I've been cooking curries (including madras) for over 40 years but I've never managed to create anything so utterly delicious. ABSOLUTELY OUTSTANDING.
Thank you, thank you thank you.
Worth every bit of prep, and now I have Base Sauce, BIR Chicken and homemade spice mixes ready for my next curry adventure. Trying to decide which book to order.
Can't wait to get stuck into more of your recipes.
Dan Toombs says
Thank you so much for your e-mail. I am really glad you enjoyed my chicken madras so much. If you haven't already I would start with the Curry Guy Bible as that has a very good mixture of all my recipes.
Thanks again.
Dan
Gary Morris says
Do you run classes (apart from the expensive French ones)?
Caroline Toombs says
Thank you for your interest. I have no more classes planned this year but I will let you know when we get some planned for next year if that is OK.
Dan
Jan Sime says
Hello from a cool but sunny South Africa,
I found your Pork Vindaloo recipe this morning and will try it out.
In one corner of my garden, I am fortunate to have a curry tree.
The difference this makes to my curries is amazing. If it will survive your winters it's worth having and it's a fairly fast grower.
I specialised in Durban curries first. We have a large Indian community living there and their cooking has evolved into a fresh look at Indian cuisine.
Caroline Toombs says
Fantastic and you are so lucky being able to grow curry leaves.
Dan
Alan Leishman says
Wait...hang on....Whilst salivating over and mentally preparing to make Chicken Parma from your recipe I discovered you live in my locale! We moved to Yarm 2 years ago during lockdown from Manchester and love it here (my wife is from the region).
I've been making dishes from your books for a few months now (I have 3 and intend to buy the others.....) but one thing that bothers me is I'm struggling to find decent asian food shops in the area which was never a problem in Manchester. Do you have any recommendations?
Would love to solve that problem!
Dan Toombs says
Great to hear you are local. There are loads of Asian shops in Middlesbrough. We mostly go to Kashmiri's on Abbingdon Road which is great.
Thanks for buying my books.
Dan
Jeff thornton says
@Dan Toombs,
Love the book.
Have you heard of chili paneer and chili beancurd? Not the Indian version which has a sauce.
My local indo chinese restaurant make it and it is their signature dish. People travel long distances for it.
The chef was born in India bordering China. He speaks both languages and looks Chinese.
Dan Toombs says
I haven't heard of them but they sound delicious. I will look them up on line as they sound interesting recipes.
Thanks
Dan
Colin Fraser says
Hi Dan
Had your app on my iphone for a long time now (fully subscribed). Love all your recipes and the app was a great format. I've recently changed my iphone and now the app is no longer available on the app store 🙁
Is there another way of getting it?
Best regards
Colin
Dan Toombs says
Hi Colin
I'm sorry but no. Unfortunately, the company that developed the app has gone out of business. I'm hoping to find another company to write an app for me but that one is gone.
Thanks,
Dan
Wade says
@Dan Toombs,
Ahh sorry I missed this before making my post before.
Does that mean that people like myself that paid for the app and recipes are simply out of pocket?
Cheers
Wade
Dan Toombs says
I am afraid the app is no more, I am just as frustrated as you that the company went under. I add to my blog greatcurryrecipes.net almost daily so you can get all my recipes and actually many more than are on the app here. So don't worry, you still have free access to my recipes!
Thanks
Dan
Mike says
Curry guy app no longer available on apple store?
Dan Toombs says
I am afraid the company that produced it have gone out of business. I update my blog here almost daily so you can still have free access to my recipes
greatcurryrecipes.net
Wade says
Hi Dan,
I bought your The Curry Guy App awhile back, and used it a lot and loved it. Recently I’ve had to reset my phone and upon trying to re-download the app, have found it’s no longer on the App Store? Is this a mistake or has it been removed?
Cheers
Wade
Dan Toombs says
Unfortunately the company that produce the app have gone out of business. My recipes are updated almost daily on my blog here at greatcurryrecipes.net
Thanks very much
Dan
Samir Kumar says
Wonderful to see an Englishman sharing his passion for Indian curries! Thanks for your content 🔥
Dan Toombs says
Hi Samir
Thanks for your message, appreciate it.
Dan
Kevin Nye says
Hi Dan - love all your books but why cannot I not use the curry hut app anymore - thanks Kev
Dan Toombs says
Unfortunately the company who developed the app have gone out of business. All the recipes and hundreds more are available for free at
http://Www.greatcurryrecipes.net
Thanks
Dan
Simon says
Hi Dan
Great work ! Great YouTube channel that brought me to you. Thanks for all the very generously provided content, recipes, knowledge and enthusiasm.
I own a combined edition of your first two books (Curry Guy and Curry Guy easy), there is no index in the book so finding what one’s looking for can be a little frustrating and time consuming. Do you know if anyone has produced an index for it?
If not then I’ll have to make one which I could share with you and perhaps you could post it.
Cheers
Dan Toombs says
The recipes are listed alphabetically in the back of the books.
Thanks
Dan
Ryan says
Hi Dan, when making the pre-cooked Lamb, is it essential you use leg of lamb or can it be substituted for shoulder? Is there a difference in the cooking time?
Dan Toombs says
You can certainly use shoulder of lamb. It will need cooking a bit longer than leg so just cook until it’s tender enough for you.
Thanks
Dan
Jeffrey Kemp says
Dan - Rather than freezing the curry base sauce, would it be acceptable to can it? Thanks
Dan Toombs says
I don’t know much about that so all I can suggest is that you try it.
Thanks
Dan
Ashton Wilson says
Hi Dan,
Just wanted to say how much I love your Curry Bible.
I’ve always wanted to be able to cook curries like you get at your local Indian, but have always found other recipes too hard to find the ingredients, or don’t taste anything like what I was wanting.
Since I bought your book, every recipe I’ve tried has turned out better than what I could hope for. Now if I want a curry I turn to your book, instead of the Indian takeaway menu.
Many thanks, and keep the wonderful recipes coming!
Ash from New Zealand
Dan Toombs says
Thanks so much for your lovely email. I’m so glad you’re enjoying my recipes.
Dan
James says
Dan i found in my travels to Cyprus the best tasting curry dish i have ever tried as my dad who has eaten at countless Indian restaurants for over 30 years now and he believes its the best too and it was at a restaurant in larnaca strip called Masalas and the dish called Lamb Shawaddy special i wonder if you know the recipe, we asked for it at the restaurant but they said it was a secret haha
Dan Toombs says
I’m afraid I don’t know that one so it may be their own name for a dish they put together.
Thanks
Dan
Dorothy says
Hi,
We made your drumstick curry last night. Absolutely superb! Best curry we've had in a long time.
Thank you.
Dan Toombs says
Thanks very much for letting me know, that’s one of my favourites too.
Dan
Annette B says
Loved your lamb shank curry, looking forward to trying motre. Thank you
Dan Toombs says
That’s great, thank you for letting me know.
Dan
tom says
I have bought a fair few of your books but what still alludes me is a vegetable curry like they give as a side with say a chicken biryani my local makes amazing veg curry that the sauce seems similar to other dishes they make so assume its a base sauce..but the veg used varies from order to order so guess its whats ever on hand I would love to find something similar do you have a recipe?
Dan Toombs says
All my sauce recipes lend themselves to being made with vegetables instead of meat. Just pick any of the sauces and you can add whatever vegetables you have to hand. I like broccoli and cauliflower but experiment with your favourite.
This broccoli curry recipe is also very popular if you want to give it a go.
https://greatcurryrecipes.net/2010/10/07/broccoli-curry-my-favourite-vegetarian-meal/
Thanks
Dan
Bill Manthorp says
How do I contact you, Dan ?
I am in France and would like to but some books but we cannot buy anything from UK as parcels never arrive post Brexit.
Dan Toombs says
Hi Bill
Sorry about that. You used to be able to use BookDepository.com for international but it looks like they are being run now completely by amazon.com. Not sure if their service is as good as it was but it used to be really good.
Thanks,
Dan
sira says
Nice work!
Your recipe for Kheema matar could be made less fattening by browning the lamb first and discarding the fat before adding to the onion-spice mixture. Also, Punjabi garam masala has a more intense flavor than regular garam masala; livens up the dish quite a bit.
Dan Toombs says
All true and thanks for the tip about the garam masala
Dan
Chris Terry says
HI,
Just bought your "Bible" and a bit disappointed as some of the recipes I've been using online aren't included. Particularly the Beef Madras from Scratch and Sri Lankan Beef Curry.
Greta other recipes, but can you please direct me to a/the book that will contain these. Happy to add to library.
Thanks,
Chris...
Dan Toombs says
Thanks very much for buying The Curry Guy Bible.
Those recipes are very recent and are in the book that was published last week The Curry Guy One Pot.
Dan
Jim Hatch says
Just bought your brand new One Pot book and will be with me tomorrow. Can't wait to try recipes out.
Dan Toombs says
Thanks very much for buying it.
Dan
Don says
@Dan Toombs, Hi Dan, Would you please put me on your regular recipe emailing list
Thank you
Don
Gellybeansy says
Hello Dan,
I am a huge fan of your curries - my fridge is full of base curry!! I like to use the slow cooker where I can so all the work is done early in the day. Have you used the slow cooker for any of your Indian recipes? Perhaps your next book could be a slow cooker version!
Kindest regards
Dan Toombs says
Thanks very much, a lot of my recipes can be easily adapted for a slow cooker so just have a play around with the recipes, maybe adding a bit more liquid where necessary.
Dan
Frank says
Hi Dan, just bought your Curry Guy Book, looking through seen you use a pressure cooker for your base sources which I haven't got. Can I use my wok instead?
Regards
Frank Hutchings
Dan Toombs says
Hi, thanks for buying my book. I recommend using the first recipe for base sauce in the book that is cooked on the stove top. Cut the recipe in half if it’s too much for your requirements.
Thanks
Dan
Sarah B says
Hey, Dan- when my family orders from an Indian restaurant in the US we typically get the standard "chicken curry" along with butter chicken and chicken tikka masala (we like chicken). My question is where can I find a recipe for that standard chicken curry? Thanks!
Dan Toombs says
It is really difficult to say as the restaurant probably uses its own preferred recipe.
There are obviously hundreds of chicken curries on my blog so you’d just have to see which best appeal to you. Some of the Sri Lankan and southern India ones are popular as they use coconut milk but lots of popular northern India ones are tomato and onion based.
Thanks
Dan
Victor Breach says
Hi Dan,
Hope you and family are all well.
One simple question.
Can I use the left over marinade from the Shallow Fried Tandoori Chicken by boiling it up first and then adding it as sauce or to other curries? Hate waste.
My odd email is because I am in South Africa and live by the whales and the sharks. You must make a turn here. Open house always.
Dan Toombs says
Yes, you could certainly add it to curries for an extra layer of flavour. No need to boil it either, just did it and let it heat through.
I’d love to come to South Africa one day.
Dan
Chu says
I love how you live with passion, Dan! Thank you for sharing your passion and recipes!
Dan Toombs says
You’re very welcome, thanks for your support.
Dan
Mike says
Hi Dan,
LOVE your recipes. You are how I discovered the whole BIR method and love it! I often make your recipes for my family and have to double or triple the recipe depending. Any chance you could use that sliding scale ingredient thing I see on other websites? Makes is so much easier to scale up or down depending. Keep up the great work!
Mike Grossi
Dan Toombs says
I simply scale up or down accordingly but I’m careful with any hotter spices and add those to taste.
Thanks very much for your support.
Dan
Arjan Timmerman says
Hi Dan,
Thank you for the great book, the curry guy. I have the version translated into Dutch and even that works great. In my little kitchen I cannot create everything, but I have a few favorites… writing this when making an adjusted version of the Chana Gosht. But all time favorite is the Authentic Chicken Handi.
Again thanks and keep up the good work! Regards Arjan.
Dan Toombs says
Thank you so much and fantastic you were able to get it translated into Dutch.
Dan
Carl Glenn says
Hello Dan,
Your recipe looks very enticing and will give this a go.
Can you please clarify the type of Tequila or even the brand you recommend as a replacement for the cashew feni.
There are a few brands also flavours like Blanco or Reposado and just to make sure I get the right type.
Many Thanks, Carl
https://greatcurryrecipes.net/2018/09/19/how-to-make-goan-sausage-meat/
Dan Toombs says
I don’t have a preferred brand so just use the least expensive.
Thanks
Dan