Top positive review
11 people found this helpful
Ideal For The Developing Curry Maker
on 27 June 2012
For a number of years I had an ambition to make curries to a similar standard to my local restaurants - a couple of months ago I bought and borrowed about 10 recipe books - purchased every spice known to the Asian continent & began cooking - the first couple of attempts were so-so (6/10 efforts) but I learnt the basics quickly, i.e making a smooth paste of fresh Ginger/Garlic/Onion is a good base for many dishes & crushing the spices together with a mortar & pestle is advised! - I managed to make tasty curries on about the third or fourth attempt (though still not quite as nice as the better curry houses!).
After repeating my success a few times it was time to move on & that's where "I Love Curries" comes into it's own.
I had seen Anjum Anand on the Good Food channel & liked her ideas & her approach to explaining the cooking process - her book impresses immediately - it is well laid out & very attractive with enticing photos of completed meals.
She provides a good introduction to Indian cooking - explains the role of many spices & ingredients & also gives hints on how to "rescue" any curries that are not quite right when they are close to completion.
The book says "The best Indian curries you will ever make" - well to date the two I have made have been about the best so far for me - a Spicy Chicken Andhra & a Green Chilli Chicken Balti - both fairly straightforward & both delicious - I did slightly tweak her method - adding a few things & simmering at the end for about 25 minutes whilst the rice was coming along - this also gave more time for the chicken to cook & tenderise - I liked her tip of piercing Green Chillies and leaving them to cook whole in the curry - very tasty.
So far I'm very impressed I will soon go on to try her Lamb Rogan Josh & Beef Madras - again they look fairly straightforward to make & I anticipate a good result.
Originally I was going to start off with her Pork Vindaloo but my basic knowledge suggested to me that it might not be a successful method - I tried a similar version from another book with more sauce & a longer cooking time & the pork & potato were both still "tough" - so I have reservations about that particular recipe.
To sum up I feel that this book will advance a "modest" curry maker such as myself to a higher level - my first couple of meals using this book have been to a comparable standard to meals that I pay two or three times more for from local curry houses!
Note : When I started off buying spices a few months ago I bought them from the main supermarkets - I strongly advise that if you have a sizeable Asian community near to you then get down to one of their mini markets - items such as bay leaves, cinnamon, mustard seeds etc can be a little as 25% of the cost of a large supermarket & main spices such as turmeric, paprika etc are usually half the cost & they will have more choice of makes.