British Indian Restaurant Curry – I: Introduction
The typical British Indian restaurant curry is a strange creature which you very rarely find outside the UK. And it’s always seemed to be a bit of a Holy Grail to find out just how exactly to recreate it at home. Well, here goes. But be warned, this is not for the faint-hearted. It takes quite a bit of effort – the results are worth it, though.
I’ve found other recipes on the Internet but they’ve often been confusing so here I’m going to try to set out the process in a more understandable and methodical way.
There are a few prerequisites that you need to make first.
Then you go on to make a basic curry sauce.
And finally, you can customise your basic curry sauce to make whatever style of curry you want – bhuna, dopiaza, vindaloo, etc.
As you can see, it’s a lot of work. Good luck!
2 responses »
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Comment by clare | 4 July 2011 @ 20:38
may be because the tomato cooks quickly and the result will vary according to fluid and size of tomatoes.
The onions will be a longer time and will soften without browning.
Then mix the separate results which will vary according to the process and the choice of ingredients
I’ve been using this recipe and adapting it for a couple of months and it’s ace. But why cook the onion and tomato separately before mixing?
Robin