Top critical review
26 people found this helpful
Same spices in each Recipe
on 11 October 2010
After reading all the reviews I was excited when this book was delivered. I made base sauce as required, like some of the other reviews i had my doubts when it turned green, but when it was finally finished i was eager to make the curry. I did taste the base and thought it was bland, however as we are meant to add spices to this i thought it was fine.
When i came to make my first curry, the Chicken Balti i followed the recipe exactly, however when it was finished i found it extremely bland.
I tried different recipes but they all tasted very similiar and still all bland. Looking at the ingredients, the vast majority of the recipes in this book (for the curry dishes) only use Paprika, Cumin, Tumeric, Chili Powder and Garam Masala. Occasionlly a recipe will call for cream, or a few chili's, onion or capsicum, but nothing that will change the flavour as vastly as the spices.
Looking at creating the chicken tikka, and for the meat, it only seems to be the onion, ginger and garlic marinade with added chili powder. I cannot see how that would create the authentic tikka taste.
I am very dissapointed with this book and cant see how it has rated so high. When you get this book, look at the ingredients and you will be able to see the similarity between alot of the dishes.
I am going to try Pat Chapman's book after being recommended by a regulary 'curry cooker' at work. I have compared the same recipes for Dhanksak. Keep in mind this is quite a fruity flavoured dish, in the Curry Secret the only additional ingredient (beside the typical Paprika, Cumin, Tumeric, Chili Powder and Garam Masala) was lemon juice. This could not give that fruity flavour. Looking at Pat Chapmans ingredient list for the Dhansak, he uses Pinapple and various other fruity flavours.