The Curry Secret: How to Cook Real Indian Restaurant Meals at Home
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For a smoother sauce, popular in many Indian takeaways, simply blend for about two minutes. It is perfectly good unblended though.
Have a look at some of the other curries that I mention in the post such as Madras. If you follow that recipe, but add less chilli powder, you should get something similar to a ‘generic’ British Medium curryThere’s other optional curry cooking equipment you could consider too. 2. Prepare Your Ingredients in Advance
There are some really effective techniques to make a curry hotter. Namely, adding chilli, either fresh or chilli powder, works really well (some might say too well). There are other ways to turn your curry up without going overboard. Many difficulties stand in the way of anyone trying to explore the secrets of Indian restaurant cooking. People buy an Indian cookbook but find that the traditional recipes and methods can be disappointing when they produce a home-cooked taste and not the distinct flavour of restaurant curries. This is not really surprising as the art of restaurant cooking is a very closely kept secret, next to impossible to uncover. Getting all of your ingredients prepped is vital for cooking a good curry. If you ever watch an authentic Indian chef at work, they have everything to hand, ready to throw into the pan at a moment's notice.Almost twenty years ago, at the risk of upsetting my contemporaries, I chose to reveal all in my first book, The Curry Secret - Indian Restaurant Cookery at Home. Simmer for about 15 minutes. As you do this, a froth will rise to the top. This is okay. No need to skim.
We'd advise assembling your own curry powders to use in your curry recipes if it is practical. This is exactly how authentic Indian chefs do it. By having your base gravy already simmering, it continues cooking the ingredients as soon as you add it to the pan. Not only does this save time, but it produces a much more authentic tasting curry. 4. Dilute Your Tomato Puree
Here's a great secret to getting nice tasting curry. Don't overcook your garlic. At high temperatures, you should be frying garlic paste for no longer than a minute. There are plenty of ways to tone the spice level down. You could add a couple of spoons of dairy, such as cream. Alternatively, adding potatoes can also work to soak up excess chilli.