Skeptical but the sauce is excellent. The nearest thing I have found so far, I’m a Brit living in New York. Let my vitamix run for about a minute to make a very creamy sauce.

This is the best Indian cook book ever!!Tthere is nothing that compares with it.... all others are not giving up the true secret! Would like to really know how to make great Dul Soup.... very hard to do correctly. If you ever see a BIR recipe referring to 'seasoned oil', this is exactly what they are referring to. Ginger, onions, garlic, turmeric , garam masala.. I tend to use half a tin of chopped tomatoes… Tomatoes aren’t traditional many Indians started using that when they came to the UK. I have never attempted to make any curry dish before. I found out that Brits make the best curry because I used to work at a British army base in Canada. Do you think it would make a big difference if I used canola oil instead of vegetable oil? Curries cooked in Indian takeaways are cooked in a style that is much more similar to stir fry than a stew (in fact, Jalfrezi literally translates to hot-fry). The key to this is to cook over a really high temperature.If you have links to any other curry recipes (I like the aromatic herb Balti types rather than hot) I would much appreciate it. Thank you again for your dedication to finding and testing this recipe- so glad I made the effort and got the sauce underway. Definitely one to do again! By having your base gravy already simmering, it continues cooking the ingredients as soon as you add it to the pan. Not only does this save time, but it produces a much more authentic tasting curry. 4. Dilute Your Tomato Puree One of the secrets to making good curry is knowing which flavours and ingredients do what within the dish. Thanks for the recipe. Mine was a tiny bit bitter but I just used dried fenugreek from Asda so not sure whether it was leaves or seeds. Might that be the problem. I’m still going to use it to make a Korma though. It looks very authentic so far.

Stuart, my husband has made the sauce bu het is bewildered because it is not as flavoursome as he hoped, also very very liquid.

Stuart, thankyou so much. I opted to keep cornflour out and let it reduce and it was fine once blended. Made your vindaloo recipe (without the chilli as I’m a wimp!) and it was probably one of the best currys ive ever had! When the onions are translucent and soft, add the ginger and garlic mixture the rest of the spices except for the turmeric. For best results at home, you will want to make a large batch of the sauce just as they do in curry houses. Often you will hear recipes calling for 1 tablespoon of tomato puree. BIR curry cooks will always dilute their tomato puree before adding it to the recipe. I have to admit I was suspicious myself doing my own indian-style cooking. very often I kept thinking, well dang, this seems like the same damn ingredients every single time! just a tamarind here, a coconut milk there, to make it a different curry. and now you’re saying I was right! lol.

Hi, i tried to make the curry gravy and it turned out to be absolutely perfect! Tasted great and had a good consistency. But the 3rd time of making it on wards it always turns out very watery and i really can’t work out what i have done differently. I thought maybe it was the onions adding water?? I have read that marinating ingredients overnight is the key to successful BIR cuisine yet did nothing for me.Here's a great secret to getting nice tasting curry. Don't overcook your garlic. At high temperatures, you should be frying garlic paste for no longer than a minute. That said, you could still make them using more traditional methods. They just won’t be the smooth curries you might be used to.