It takes about an hour to make but don’t let that stop you! A large batch of base curry sauce is enough for about 30 portions. It freezes really well. 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? Greta other recipes, but can you please direct me to a/the book that will contain these. Happy to add to library.

You will also need to make the base curry sauce. I make mine in large batches and then freeze what I don’t use. This makes whipping up a restaurant curry really easy.

This curry house style base curry sauce will get you the results you’re looking for!

Want to start your curry feast meal off with a bang? How about fried shop bought poppadoms or if you’re feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney. Here are a few curry house style recipes you can use this sauce in now! Not really. I tend to add them as you see above so that I can fry the onions first. It is after all an onion base. 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. 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…

I suggest roasting and grinding your own spices. You can start by preparing my Madras curry powderand then use it to make the special mixed powder used at curry houses. The best way to compare is to make the same curry twice. Make one with the base sauce and make the other using more traditional methods. Stir in the garlic and ginger paste and fry for about 30 seconds and then add the ground spices. Move the spices around in the pan until the onions are nicely coated and then add the sugar and chopped tomatoes.

The secret ingredient…

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! Add the garlic and ginger paste and fry for a further 30 seconds, then pour in the yoghurt mixture. Slowly bring to a simmer, then stir in the pakoras. I hope you enjoy sharing my Indian food journey as well as the new direction of my blog and books. You are certain to find many Indian food favourites and curries from all around the world.

With a guide to essential ingredients and simple cooking tips throughout, The Curry Guy Bible is the only curry cookbook you will ever need.

Cooking curries in a more authentic Indian style works but the end dish is different. Curry house style curriesare famous for their smooth texture which is achieved using the base curry sauce. Samosas are also amazing as a starter and you will find some of the best samosas around right here! Here are more curry house curry favourites you might like to try!