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!