It's 'roughly' two heads of garlic and the same amount of ginger. Hope this helps. It isn't an exact science. You will be adding more garlic and ginger when you make the different curries. Basmati rice or naansare always a good bet but you might like a few more sides! If you like onion bhajis, then please try fried onion bhajis, baked onion bhajis or air-fryer onion bhajis. These all get the meal off to a good start. Not a diet cookbook! You will find over 100 delicious recipes that are naturally in low fat and carbs Just heat it up in a pan next to where you are cooking your curry and add as required. The amount of base sauce I used in your recipe was more/less than called for. Why is this?

Stay tuned for all the upcoming recipes. Together with this sauce you will be able to create curries better than you’ll find at most restaurants. I guarantee it! One you make your base curry sauce and prepare a curry, you might like to serve a few sides. If you like a good curry, you’ve come to the right place. I have thousands of tried and tested curry recipes for you to try and new recipes are being uploaded weekly. Infuse these spices into the oil until they become fragrant – 30 seconds should do the job. Be careful not to burn the spices or they will become bitter.I prefer my curries spicier so I add a little red chilli powder to mine. Again, this isn’t normally done in a chasni but if it sounds good to you, do it. What about the colouring? Pre-cooked meat and/or vegetables is also good to have on hand. Not only does it speed up the cooking process, it also adds another layer of delicious flavour. Working ahead… The Curry Guy Bible brings together 200 of Dan Toombs' classic dishes, developed over more than two decades of eating his way around Indian restaurants, takeaways and food stalls. Fans of The Curry Guy love his recipes – because they *really* work, tasting just like your curryhouse favourites.

Most of the recipe in my books and on this blog that call for base curry sauce serve 4. These recipe call for anything between 500ml (2 cups) and 700ml (2 3/4 cups) of base sauce. That’s the diluted sauce! My wife and I now work together on these recipes to bring you more home tested curry and barbecue ideas. Many people want to make British Indian restaurant (BIR) style curries but can’t be fussed with preparing the ‘essential’ base sauce. That smooth onion based sauce or gravy is used at curry houses around the UK to prepare everything from the mildest korma to the spiciest phaal. With a guide to essential ingredients and simple cooking tips throughout, The Curry Guy Bible is the only curry cookbook you will ever need. If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans.You should also think about what else you might like to add. Chopped chillies, , more salt, sugar, freshly roasted garam masala and lemon juice all help achieve a good combination of spicy, savoury, sour and sweet flavours. Do I have to use cream? If you decide not to make the base curry sauce, which really is so easy, you might like to opt for my new one pan, no base restaurant style curries but I do hope you give the base sauce versions a try first. How was the base curry sauce developed? Just like when you go out for a curry and see tikka masala on the menu, you can decide which main ingredient to use. Try substituting tandoori lamb, paneer and/or king prawns in this curry. Note: In the photographs below you will find two photos demonstrating adding ghee to this recipe. These are photos from an earlier version of this recipe.