Welcome to my world of great curry recipes!
Hi - I'm Dan and I love cooking recipes from all over the Indian subcontinent and Asia.
Each of these 'great curry recipes' have been written by me and with the help of my wife, Caroline we have taken step by step photographs of most of the recipes. We are still working on it and will eventually have all of the recipe instructions with step by step photos and videos. Watch this space! New recipes photos, videos and recipes are added regularly.
I am a freelance food writer/blogger and author of "The Curry Guy - Recreate over 100 of the Best British Indian Restaurant dishes at Home". These recipes have all been tested - some hundreds of times - by me in my own home kitchen.
"The Curry Guy is a legend." Atul Kochhar
"What makes a great curry? Passion. The Curry Guy's love for British Indian Restaurant curry lies at the heart of this book." Vivek Singh
"What a book! Just wonderful. Brings the very best of the curry house, into your home." Tom Parker Bowles
I have also written three further cookbooks "The Curry Guy Easy", "The Curry Guy Veggie" and 'The Curry Guy Light' and have three more cookbooks on the way in 2020 and 2021. This website is my place to test recipes and share them with you.
I first started learning to cook Indian food in my late 20s and over the past 30 years I have learned quite a lot. I hope to pass my cooking experiences on to you. I am currently writing a Thai cookbook so you can expect to see a lot of Thai recipes on the site now too.
Keep These Great Curry Recipes Great by Using the freshest Ingredients!
Do not worry too much about getting the measure exactly right. Once you begin to experiment - as I have done - and learn the flavours of the different ingredients, you will be able to create these great curry recipes without the use of a recipe.
I have been served some amazing dishes by top curry chefs around the world. No two dishes are the same. One chef's lamb rogan josh will taste different to another chef's lamb rogan josh.
Follow my great curry recipes and you will learn that part of the fun of cooking great Indian cuisine is putting a bit of yourself into the dish by your use of different spices and herbs. That is what I find so fun about this amazing cuisine.
If there is one thing I could recommend to ensure your dishes taste great, it is to use locally reared produce, fish and meat whenever possible. I love going to farmers markets to source my food because I know the quality of the food will be much higher than what you can find in the large supermarkets.
I would love to hear from you. Please try my recipes and let me know what you think. Have you improved them in any way? Feel free to share.
Dan
ash says
hi dan, my websites down at the moment, grrr. have it sorted soon. Im writing you a recipe and ill send it soon as ive finished. Your webbys looking good by the way!
Dan Toombs says
Thanks for the update Ash. I have almost finished my recipe for you. Keep in touch and let me know when your site is up and running again.
Ann O'Neill says
Hi Dan.
Can you tell me where you hold teaching classes in the UK.
Many thanks.
Ann
Dan Toombs says
Hi Ann
The classes are held at my home in Yarm, North Yorkshire. If you would like further information my wife Caroline takes the bookings and she can be contacted at [email protected] or on 07919 497420
Thank you for your interest.
Kind regards
Dan
LaToya S. says
Hello! It's nice to meet someone who loves Indian food as much as I do. I could eat Indian food every single day. I actually tried for a short period of time, but I could tell my family wanted to eat something else and I had to realize that not everyone loves this wonderful cuisine as much as I do!
Great blog.
Dan Toombs says
Thank you LaToya for your nice words. Be sure to stop back from time to time as I will be updating the blog regularly.
You can also have my recipes sent to your Facebook page by liking https://www.facebook.com/TheCurryGuy.
Thanks again and keep in touch.
Dan
Papa Djabs says
Fantastic recipe for clam curry, very unusual.
Dan Toombs says
Thanks for that! Think I might try it next time with one of your chilli sauces.
Geeta says
Hi Dan,
What a fun, delicious year you must be having! If you ever find yourself in Washington, DC, I'd love to share Gujarati and Jain dishes with you at my supper club. http://www.hushsupperclub.com
Ciao,
Geeta
Dan Toombs says
Hi Geeta
I definitely will! I just checked out your site and it looks like a lot of fun. Thanks for stopping by. 🙂
Pam says
Just purchased the new Tandoori Seasoning by Mohini Indian Fusions from Turlock, CA. Very good. I can send you some or wait until you are in California again.
Dan Toombs says
Would love to try it. Keep it for when we are over and we'll cook some tandoori in the pizza oven.
Lynne says
Hi Dan, I just found you on Twitter and followed you.
I would love for you to do a guest post on my Blog, I'm in Australia so maybe you could devise a curry for us Aussies Lamb maybe NOT kangaroo lol,
look forward to hearing back from you, cheers Lynne
Dan Toombs says
Hi Lynne - I would love to. Thanks. Look forward to hearing from you. Dan
Julie Scutt says
Hi Dan
Have you thought of putting a 'stock cupboard' list on your website? I love curries, but cooking one often means going out to buy stuff I should probably have in already! So what would you suggest as a basic stock cupboard? Living near an Asian supermarket, when I go in I get flummoxed! particularly when I look at some of the vegetables, which look weird and wonderful but would love to know what to do with them.
Your website is very informative!
Regards
Julie
Dan Toombs says
Thank you Julie
I used to have a stock cupboard page but it appears to have gone missing. I'm going to find and post it again. Over the next few months I'm going to write recipes for some of those strange vegetables. Some are reaally nice.
Jon Ring says
Hi Dan, I really like your website. I currently live in Australia but originate from the Emerald Isle. like you I was young (19) when I went to live in England in the 80's. I lived in Luton for 14 years. Having been weaned on Irish food all my life I wanted to try something new - just what is that gorgeous aroma coming from the Indian Restaurant. Well a few lagers later in an English pub I could not resist. These Bangladeshi guys (best chefs) knocked me up a fantastic Meat Ceylon, a Pilau rice and a tandoori naan. This fueled a passion in me that has never been quenched. My tip to you is use a good pinch of "ajowan" in your base gravy sauce it gives a whole new layer to the curry. Take care, Jon.
Dan Toombs says
Hi Jon
Thanks for the advice. I've got some ajowan in the cupboard and will try it in my next curry gravy.
Jon Ring says
Hi Dan, me again. I notice in your large repertoire of curries that there is no "Tandoori Trout". Using your tandoori paste marinade the trout (run diagonal cuts down each side of the fish), with natural yoghurt, for 24 hours in a clean plastic bag. Massage the bag gently every few hours. 20 minutes or so in a very hot oven and serve with wedge of lemon, salad and mint sauce. Yummy!
Dan Toombs says
Hi Jon
Will do! I've used a similar recipe for tandoori bream. 🙂
Kathryn says
I popped on to twitter this morning to find your follow which led me to your blog! I love it. Your passion and excitement is infectious and makes me want to cook one of your curry recipes straight away. I love your encouragement to involve your own personality in the recipes . Indian recipes can often be a little daunting and the way you talk about them here makes me feel the total opposite! I will be a regular to your blog and plan to get my curry on very soon!
Dan Toombs says
Thank you so much for that Kathryn.
That means a lot coming from you. I love your blog. Your writing style and pics are great! I can assure you I will be a regular reader of your blog too.
Thanks for stopping by and if you ever have any questions about my recipes, please ask. 🙂
Deepa says
Dan. Really nice to see your recipes. Btw, are you in SF bay area? I recently moved here and have been hearing a lot about the Curry Trucks (CurryUpNow). But I've heard other not-so-good things as well (https://paneertikkameme.com/2011/10/27/the-sf-foodtrucks-and-hipster-apocalypse/)
I'd like to hear your opinion about the truck and if you'd recommend it .
Regards
Rachel K says
Hi Dan
Love the site. Since I now regard you as a bit of a guru on all things curry related, I wonder if you can help me out. I had a curry this weekend (in Kidderminster) and they had a series of dishes on the menu called "haandis". I am assuming that this is a type of cooking vessel and a style of cooking but I can't find out much else about these curries. Also assuming that they are probably from northern Indian sub-continent . . . any advice or pointers would be very gratefully received! 🙂
Dan Toombs says
Hi Rachel
Thank you very much for your nice words and for your question.
You are right, a haandi is a cooking vessel - a flared bottom pot to be exact. It is not a cooking style to my knowledge.
If you see a dish on an Indian menu such as murgh (chicken) haandi, it simply means 'chicken cooked in a flared bottomed pot.
I think you are right about haandis originating in northern India but they are used all over India now. Hope that helps.
Sounds like it must have been a nice restaurant.
Thanks
Dan
Rob says
Hi Dan,
Your recipes are an inspiration! I moved to central Bulgaria from Edinburgh, Scotland a few years back - I really miss being able to simply pop out for a good curry!
So I've been applying myself to cooking a wide a range of curries, with the help of some of your recipes...
Now with the help of friends who own a small cafe in my village, we run a monthly curry-night, serving a starter, three curries with rice & naan and dessert to (every time so far) a fully-booked restaurant of 16 mostly ex-pat brits! It's become a great night on the local social calendar - I'll try your latest naan recipe at next week's event...
Keep up the good work!
Nazdrave!
Rob
Dan Toombs says
Hi Rob
Thank you very much for that. Really glad you like and are able to use some of my recipes. Please let me know if you every have any questions.
Dan
Edwin says
I found some of your recipes in ezine articles quite interesting.
Do you mind if you include your recipes in my upcoming ebook?
I will not change any word and I will link back to your website.
This way you will have more people coming to your website.
Please contact me via email whether you allow me or not.
Looking forward to your reply,
Edwin
Shweta says
I'm Indian and even though I've eaten Indian food all my life, I've learned cooking from your recipes. Totally Love them 🙂
Dan Toombs says
Thank you very much for that Shweta!
I'm really glad you've found my blog of use. It would be great if we could keep in touch.
Dan
Anita says
Hi Dan, Its so good to see a web site like yours with such tasty food, I will be trying your chilli garlic chicken, which is mine and my partners fav, really looking forward in cooking more too. Keep up the good work and keep them coming.....Thank you Anita x
judith dunville says
Hi Dan
Do you have a recipe for sri lanka curry sauce which is served in many res taurants and take aways , it is usually hot and sour and made with coconut and served with lemon wedges.
Loved your gravy sauce recipe and made a madras with it , Very impressed with your site!
Kind regards
Judith
Dan Toombs says
Hi Judith
Thank you very much for your nice words. I do have some really good Sri Lankan recipes but I haven't typed them up yet. I hope to be posting them really soon. Have you subscribed to my blog? I imagine I will have a couple online with photographs within the next couple of weeks.
Thanks
Dan
Steve says
Hi Dan, great site! Tried to down load your app onto iPad, all you get is the front page, when you add to front screen. Can you get it from the app store?
Thanks Steve
Dan Toombs says
Hi Steve
Thanks for asking. It is still early days with the app. I will try downloading onto and iPad and see if I have any better luck. The app isn't available yet but I am working on it.
Dan
Steve says
Hi Dan, thanks for the reply, don't work to hard. Take some time to enjoy your recipes!
Steve
Dave says
Great curry recipes and love your website.wish my own was as professional looking as yours.Keep up the good work bringing us recipes for what I believe is the tastiest food in the world.
Dave at How To Cook The Perfect Curry
Dan Toombs says
Hi Dave
Great to find another curry blogger. I just tried to access your site but it wouldn't open. Could you send me the link again? I'd love to see it. Thanks.
Dan
Simon says
Dan - your food blog is fantastic. I can't believe how many different curry recipes you've been able to put on here!
Dan Toombs says
Thanks a lot Simon. I'm working on it. 🙂
Mark says
Dan: We run a small Inn at Berlin, Maryland, on the Eastern Shore. I discovered Tiffin boxes last year and bought a couple and thought to set up a lunch delivery service in town. Your recipes have helped to develop a Sampler Series of menus for folks willing to try this experiment. So far, response has been overwhelmingly enthusiastic.
You never know; this idea might fly. Thanks for your fun website and boundless imagination!
Dan Toombs says
Thank you very much Mark or that. I'm really glad you like the site and that the tiffins are working for you. I think I need to get myself over to Maryland!
Richard B says
In San Francisco - Lahore Karahi. It's sort of a hole-in-the-wall looking place but the best Indian food I've had in the Bay Area. There's a couple decent places in the Mission too.
Dan. I cook a decent amount of curries so sometimes I veer away from the typical recipes. I tried something inspired by orange spice tea. Add some orange juice to a chicken curry and be generous with the ground pepper, cloves and cinnamon. Toss in a bit Turmeric and Paprika for coloring at the end.
Dan Toombs says
Thanks Richard! I'm going to do just that!
Carolyn C says
In Burgundy, France - supposedly the gastronomic centre of the country and not a decent curry to be found! Slightly unfair criticism perhaps but I am SO SO SO delighted to find your website. I'm constantly on the web looking for good Indian recipes, but you offer everything I could possibly hope for on one site. Fabulous job. It's also great to see comments and suggestions from other fans/fanatics....
Dan Toombs says
Hi Carolyn
Really happy that you found my site and that you like the recipes. I'll keep posting more. Be sure to keep in touch and thank you for leaving a comment. Dan
daved says
hi there dan im from yorkshire myself i wonder if you could do a meat keema like thay make in bradford meny thanks daved
Juls (Pepper and Sherry) says
Hi Dan! I love your site - I found it through the link Farmer's Choice gave to your Goat Paya (which I made tonight and was utterly fantastic). I see you're not afraid to experiment and I was wondering if you'd ever found an enticing recipe for a wild boar curry? With the 'official' game season getting its gears ready and FC also offering boar, I'm quite intrigued to hear if you've ever seen or made a recipe that, you felt, was worthy?
Dan Toombs says
Hi Juls
Thanks for stopping by my site. I'm really glad you liked the recipe. I have cooked with wild boar. It is great for Goan style curries. I'll make a few soon and post them on my site. Thanks for reminding me. 🙂
Mike says
Hi Dan!
Any news on the app? Have searched without joy. In other news tried your monkfish curry out on a friend the other night with incredible results. You are my hero....
Mike
Dan Toombs says
Thanks Mike. I haven't been working on the app lately. I'll have to pick that project up again. Really glad you liked the recipe! Thanks for giving it a try.
Dan
Tom says
Hi,
Just wanted to great recipes. Cooked the tikka masala and it was really nice.
Tom
Dan Toombs says
Thanks Tom. I'm really glad you liked it. Be sure to keep in touch. I'll keep the recipes coming.
Will Roscoe says
Keep up the great work, Dan.
Autumn is approaching and it's getting a tad colder here so I'll be trying a lot more of your recipes since the first one I cooked was a blinder.
Cheers and thanks, Will
Cecilia says
Hello,
I am poking through your site and am excited to start cooking with your recipes. As I live in sunny California, can you explain what the difference is between BIR and authentic Indian cuisine is? I've had many types and styles of Indian food throughout the US but have never heard of BIR.
Thanks so much.
Cecilia
Dan Toombs says
Hi Cecilia
Good question really. Authentic Indian food is great. It's the reason I started my blog. BIR (British Indian restaurant) style recipes are different. BIR is a style of cooking that started with Indian immigrants to the UK about a hundred years ago. The cooking style as we know it became popular in the 60s, 70s and 80s. It is really good and tastes different to authentic Indian food. Most of the original Indian chefs that opened restaurants were self taught. They started a new style of food. Hope you have a chance to try some of the recipes.
Dan
globalstreetbite says
I love how enthusiastic you are about curry... I too love it!
Keep up the good work - I will be trying out some of your recipes at some point and will let you know how I get on!
Rebecca
Dan Toombs says
Hi Rebecca
Thanks for stopping by. Be sure to let me know how the recipes work for you. I always love feedback. 🙂
Dan
Vijitha Shyam says
Hi Dan,
Great to read about you. Finally I found my way to your website. Awesome collection of recipe. I am sure I will be back for more.
Dan Toombs says
Hi Vijitha
Thank you for stopping by! Nice to connect with you. I'll keep the recipes coming.
Cheers
Dan
Terence says
Hi Dan,
I saw your recipes (somewhere) quite a few years back. I was born in Birmingham UK, so really know about that British style curry that has it's own special flavour. I now live in Canada. Anyway, I finally got to do a curry your style with the masala gravy. Fantastic! I've spent years in bed with Madjhur Jaffry (not literally) and this is so much simpler and easily as good. Just a quick question: do you ever pre-cook the meat or do you always simmer it in the sauce? I imagine Indian restaurants would have to do the former to save time. Thanks!
Dan Toombs says
Hi Terence
Thank you for making contact. When cooking British Indian restaurant meals I usually use cooked meat. I have recipes on my site and in my book for pre-cooked meat. If I'm just making a curry for my family I usually cook from raw but if cooking for a big group, cooked meat is the way to go!
Enjoy!
Thanks
Dan
Vikki says
Hi Dan,
I went to the amazing Table Talk on Saturday night also. In my opinion the best in the north east! I found your page through their Facebook and I am looking forward to trying some of your recipes 🙂
Vikki
Dan Toombs says
Hi Vikki
Thank you for taking the time to visit my blog! My wife Caroline and I loved Table Talk. So nice to have it so close by. I'll be posting some of their excellent recipes on the site. Be sure to keep in touch. 🙂
Dan
Marty Harris says
Hi Dan, i recently followed you on Twitter. Your website is great and i am going to have a go at one of your recipes over the weekend. I'm after a good red food coloring. Can you recommend a good one???
Thanks in advance
Marty
Dan Toombs says
Hi Marty
I prefer the powdered colourings found a Asian shops. I use 'Balah' brand.
Dan
hotel booking sri lanka says
hi!,I love your writing so so much! percentage we keep in touch extra approximately your article on AOL? I require an expert on this house to resolve my problem. Maybe that is you! Looking ahead to see you.
Dan Toombs says
Hi - Thank you very much for your kind words. I'd be happy to help. 🙂
Steve says
Hi Dan,
I've looked all over for a chicken saagwalla recipe and found yours to be one of the best. I too also make a lot of Indian food and found the best book to use is called India Cookbook by Pushpesh Pant. I've managed to acquire all the spices needed to make Indian food. Even bringing some back from my trips to Goa. kashmiri chillies being a favourite.Now I've found your site I will also be trying your recipes. Keep up the good work.
Thanks.
Steve
Dan Toombs says
Hi Steve
Thank you for stopping by. I know Pant's book very well. I use it a lot. Thanks for stopping by my blog. Be sure to keep in touch. 🙂
Dan
Cath J says
Hi Dan,
Have just discovered this great website this week. Will be cooking Prawn Puri for friends later. I have recently started cooking my own curries due to the rsing cost of take aways and it has really kick started my enthusiasm for cooking again. There is excitement in the house when something tastes like we have could have bought it.
Keep up the good work
Cath 🙂
Dan Toombs says
Thank you very much Cath. Feedback like that makes it all worth it for me. 🙂
Dan
Nisa Homey says
Hi Dan, so glad I found you at Gplus, loving your curries and have bookmarked a few. I am Nisa Homey, and I blog from Calicut,(North Kerala) India.
Dan Toombs says
Thanks Nisa. I'll be sure to circle you back if I haven't already. Let's keep in touch.
Dan
Prash @ YummilyYours says
Hey Dan! Love your passion for everything curry. The world sure is a small place. exploring each others cultures and cuisines is so much fun! Glad to have found your blog 🙂 Please do visit mine..
Dan Toombs says
Hi Prash. Thank you for stopping by. I'll definitely be checking out your blog too. 🙂
Sophia Joy says
Hi Dan, I followed you on twitter and discovered this great website. Will be trying a lot more of your recipes with a little help from my mum wish you all the very best. Love from Bombay (Mumbai) India
Dan Toombs says
Thanks Sophia. Good luck with the recipes. I'm usually on Twitter if you have any recipe questions.
Dan
Neha says
Hi Dan, I came across your website recently and I must say that your recipes are fantastic and pretty authentic.. You really understand Indian food, and being Indian myself, I know this will be my goto blog for a lot of recipes... I have to try the Kacche Gosht ki Biryani it looks amazingly delicious.. I usually make a lucknowi style biryani in which the meat & rice are pre cooked separately and then brought together to infuse flavours on a low heat.. Do check out my blog if you get the chance to.. Happy cooking!
https://chroniclesofafoodoholic.com/
Netra says
Hi Dan, I read your article in Marathi newspaper Loksatta. And I am stunned and feeling proud at the same time that Indian food has become your passion now 🙂 You are a great inspiration. Please keep cooking and spreading love about Indian food. Thanks a lot!
Dan Toombs says
Thank you very much Netra.
Dan
christine triebsch says
Hi Dan, Met your parents at a party (twice!) and they said we ought to get together next time you are in CA as my hubby is German and went to school there too. Take care, your site looks great!
Dan Toombs says
Thank Christine. We'll definitely look you up next time we're in California.
Dan
Johnny C says
Hi Dan. Love the website, it's got some great ideas.
I used to visit the best Indian restaurant I've ever come across, the Simba Grill at the Melton Hotel in Leicester. We're talking 25 years ago, sadly it closed roundabout then. It was basically a shed with an oil drum cut in half with charcoal, everything except the naan's were cooked on it. They did this amazing keema naan, the meat was nearly as thick as a burger and filled the naan all over. It was smeared in a paste which was absolutely divine. After it closed I randomly bought a jar of Patak's Green Masala paste, and realised that was what had been on the naan. Sadly Patak's stopped making it shortly after.
Did you ever come across it, and if you did, you you know what went into it? A lot of recipes for it say it's mostly coriander leaf and mint, but Patak's wasn't noticably minty.
Cheers
Dan Toombs says
Sorry Johnny - I'm not familiar with that one. I might try to come up with a few ideas for you in future posts. I think I might have a recipe for something similar. Just need to find it.
Dan
Johnny C says
Hi Dan, please do!
Another recipe to try. There is a great little kebabish on Wicker Lane in Sheffield. One of them serves a dish called Haleem, An indian friend who introduced me to the place said he'd never seen it on a menu in England. We had it and it was one of the nicest dishes I've ever had.
It's minced lamb with lentils, wheat grains, ghee and spice blitzed to a paste and topped with strips of ginger which is a great combo.
Shah's do a mix called Haleem powder which is what they used, Sadly where I live there aren't any Indian supermarkets so it's hard to get.
I was working in Sheffield for a few months, I was eating it most nights it was so good, by the end I had put on a ton of weight. I thought haleem would be reasonably healthy, but when I googled for a recipe it turns out it's a dish Muslims break their fast with as it has so many calories - doh!
Keep an eye out for it, it's one of tho best Indian/Pakistani dishes I've had.
Dan Toombs says
Hi Johnny
Thanks. I know the place and love their haleem! It's been a while since I've been there. Need to go back soon.
Cheers,
Dan
Peter Phelps-Jones says
Hi Dan, family gave me your 'Curry Guy' & 'Curry Guy Easy' cookbook combo for Xmas. I have tried several recipes and they have been excellent! Really good, tasty and just last weekend the onion bhajis and lamb keema saag were brilliant. We're lucky to have a Nepali shop fairly close by for the more obscure ingredients needed!
My only criticism of those books is the lack of an index. It's very frustrating trying to find a recipe you read, unable to remember which section it was in. It would be very helpful to be able to look up recipes by name or key ingredients.
I am attempting to lose weight so I generally cut down on the quantity of oil defined in your recipe. Still tastes good! But I'm intrigued by the idea of a 'light' cookbook. Ah well, birthday coming up!
Thanks again for since great recipes.
PPJ
Dan Toombs says
Hi Peter
Thanks for getting in touch and glad you are enjoying the books. I will pass on your comments to my publisher. There is a bit of an index of course but I know what you mean. Generally speaking, if it sounds like a curry house starter, it will be in that section. Likewise with curry house curry favourites and others etc. I hope you get a chance to try my new light cookbook. It has calorie and carb counts with every recipe. I promise none of the recipes taste at all like diet food. 🙂
Thanks,
Dan
Caroline says
You are an absolute Godsent - we live in a village in Spain and no Indian restaurants at all. Nearest ones are on the coast about and hour and a half away - we tried one once - never again. They cannot cook Indian food!!
It is quite difficult, also, to source some ingredients as no Indian food is stocked near here. For example paneer and fresh or frozen curry leaves, which is a nuisance. A good piece of lamb is quite difficult to come by so most of the curries are chicken - still delicious.
I have all books except the vegetarian one but hubby just ordered it for me - cannot wait.
The light one arrived on Monday and so far I have cooked the green bean fugath, the red lentil dhal and the baked stuffed aubergine ( I think this needed a lot longer as the aubergine was very tough but the filling was delicious)
Today I have just prepared the Chettinad chicken curry. The only thing I am not keen on is the way the yoghurt makes the sauce slightly grainy. And I must admit I added base sauce instead of water!
Never been a fan of Thai food but will keep an open mind when your Thai book comes out
Keep em coming.
Dan Toombs says
Hi Caroline
Thanks for getting in touch. Great to hear. I'm not sure why the yoghurt is making the curry grainy though. Are you sure it was the yoghurt?
Thanks,
Dan
Vivi says
Love your recipes!! Your cookbooks are my Curry Bible. I have been enjoying the same Indian Restaurant for over 30 years and have repeatedly tried to replicate their amazing dishes, very unsuccessfully until I discovered your books. THANK YOU, you are now my Curry God!!!! I have ordered your new 'Light' cookbook so I sit here excitedly awaiting its arrival. Your website is awesome and I have happily passed many hours perusing the recipes ("Bread Recipes" link doesn't seem to work. It shows Tandoori Recipes instead of Bread recipes when you click on it?). I love your passion for curries and it inspires me to keep on cooking and learning. 🙂
Dan Toombs says
Hi
I apologise for the late reply and I am very glad you are enjoying my recipes. I will work on the bread link today and see what is going on there.
Thanks again
Dan
Rosmarie McKinney says
Dear Dan
I have been given your recipe for naan bread. Are the tbsp heaped or level??
Thanks so much for your answer!
Rosmarie (from Switzerland!)
Dan Toombs says
Hi Rosmarie
Thanks for your e-mail. A level tbsp should be fine but feel free to add a tiny bit more if the consistency is too wet.
Dan
Tim Grace says
Hi Dan, I was given your book for my birthday and during the lockdown iu have made a number of different curries for the NHS staff. I have posted about these on my Faceboiok page and a number of people have asked about them so I have explained where I got the recipes from and they are buying your book. One of them lives in Florida and has ordered your book from Amazon
Dan Toombs says
Hi Tim
Thank you so much for spreading the work. Much appreciated. I'm really happy you are enjoying the book and recipes!
Thank you
Dan
Neil says
Dan
have you any recipes or ever experimented with and tried the Cape Malay spices and flavours from Cape Town, South Africa? I would be interested to know how you compare your recipes to those flavours?
Dan Toombs says
Hi Neil
I haven't tried those spices but will look out for them and try and get hold of some to experiment.
Thanks
Dan
Daniel Shelton says
Hi Dan,
What can i say! me and my girlfriend have spent the last two weekends putting your instructions to the test and we are absolutely over the moon with how the curries have turned out. One curry i would like to perfect is a Chicken Karahi. Unfortunately i don't see it on the site? is it in your book?
Thanks
Dan (UK Manchester)
Dan Toombs says
Hi Daniel
Thanks very much for your support. There will be a recipe for Chicken Karahi in The Curry Guy Bible which is out 1 October.
Dan
matt says
Hello Dan,
I am in the "reading" process of your book. Can't wait to try them. I have an Indian friend who makes curries all the time. They are DELICIOUS!
He adds the spices at different times during the process. I assume bcoz some spices take longer to "bloom". Do you have any thoughts about that?
Thanks, Matt
Dan Toombs says
Hi
I am glad you are enjoying my books. Yes, you are right, all spices have different cooking times so just follow the instructions.
Thanks very much.
Dan
Georgie Wright says
Loving The Curry Guy Light book. Katta lamb curry, chicken rasam soup - revelation. Great flavours and low cal! A fish curry from that section for the weekend! Looking forward to your Thai book.
Dan Toombs says
Thanks very much, Georgie. Great to hear.
Dan
Phil says
Hi Dan,
Was given The Curry Guy for Xmas and started to apply your component based principles yesterday making some garlic/ginger paste, half large batch base curry sauce, spiced oil, then going to make stewed chciken with spiced stock, and finally in 10 minutes make a Chicken Dhansak curry with basmati rice. Was wonderful ! I only really have one question - as I have all spices as whole spices, what is your definition of curry powder as used in mixed powder. I assumed it was curry leaves ground up as curry powder seems too generic. Could you clear that up ?
Thanks Phil
Dan Toombs says
I am glad the chicken Dhansak turned out so well. I have various curry powder recipes on my web site. Here is one for a madras curry powder and there is also a recipe for mixed powder on my web site
https://greatcurryrecipes.net/2015/02/25/curry-powder-homemade-hot-madras-curry-powder/
Thanks very much
Dan