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.

I have so many FREE recipes for you to try!

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

Phil

Sunday 31st of January 2021

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

Monday 1st of February 2021

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

Georgie Wright

Saturday 19th of December 2020

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.

Thanks very much, Georgie. Great to hear. Dan

matt

Sunday 26th of July 2020

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

Monday 27th of July 2020

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

Daniel Shelton

Saturday 18th of July 2020

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)

Tuesday 21st of July 2020

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

Neil

Wednesday 6th of May 2020

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?

Monday 11th of May 2020

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