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The Curry Guy: Recreate Over 100 of the Best British Indian Restaurant Recipes at Home Hardcover – 4 May 2017
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From the Inside Flap
Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home. In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house...but they thank him for getting it right.
The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema. Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.
About the Author
In five short years Dan Toombs has taken The Curry Guy from an idea to a reliable brand. The recipes are all developed and tested in Dan's home kitchen. And they work. The 130,000 curry fans who visit his blog every month can testify to that fact.
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Top customer reviews
The base sauce is easy to make, especially if you have a pressure cooker, and stores in the freezer. That means it only takes about 20 minutes to whip up a curry using the pre-prepared base.
The recipes all use a lot of garlic and ginger which is a pain to peel and crush - you can buy a huge freezer pack of either from Asda for about 75p and keep it in the freezer. Definitely a time-saver!
Some of the recipes need ingredients (pastes or spice mixes) which the book suggests you pre-make. Obviously this takes some time the first time you do something but it all stores for future use.
Once the upfront effort has been put in then it becomes quick to make not just a curry, but different types of curry and side dishes at a whim. Post work curry from scratch, rather than ordering, becomes a reality.
Of course you could make a large vat of curry upfront and freeze in containers anyway, without following this method. But this method allows tweaking to different types of curry easy, basically you will have made a huge batch of the basic curry that is common across all curries and then making them unique right at the end.
This tweaking is the part I really like, including modifying the base sauce due to whatever I happen to have when I'm making it.
Be aware though: Making a huge batch of the base sauce on, say, a Sunday will end up with the delicious smells of Indian restaurant style curry permeating the house.Sunday roast seems a poor choice after this.
The recipes included cover most of the favourites, and the author is very quick to answer any questions that should arise via social media.
His website is also a trove of information (and additional recipes) and I believe a second book is in the pipeline.
If you love curry, like to cook and would love to make restaurant standard curries at home then this is the book you should get.
It should be noted that this book deals in curries as they are found in British curry houses, the ones we as a nation love to eat.
For more authentic Indian recipes I would recommend as a starting point Rick Stein's India
The base sauce can be a little time-consuming to make (a hand blender cuts down the time dramatically), but it is not difficult and once it is done, I usually cook a curry for me and my partner straight away (she loves them as much as I do), before freezing portion-sized batches of the sauce for later use. The recipes are actually pretty simple and once you’ve created the base sauce, it is possible to create a very tasty dish in minutes.
I have no hesitation in recommending this book if you love Indian takeaway food. The recipes work brilliantly, in my opinion, but you might get even more out of them if you have a basic knowledge of how to tweak the ingredients to best match your own curry-house expectations and please your own palate.
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Most recent customer reviews
Book is packed with text, and a few more pics would have been nice.
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