You can order my cookbook from the following online retailers.
Ordering From the UK…Click your favourite online store below.
Waterstones (In stock)
Book Depository (In stock)
Foyles
Go to Book Depository and choose your currency.
Recipe Index, Photographs & more from my curry house cookbook!
I learned this lamb nihari recipe at Imran’s in Birmingham. I love this recipe!
Since I started writing my blog back in 2010, it has been the British Indian restaurant (BIR) recipes that have been the most popular. In this, my first printed cookbook, I will walk you through how to make the most popular curry house starter dishes, classic British curries, tandoori recipes and side dishes.
From mild chicken tikka masala and korma to fiery hot Madras and vindaloo, the recipes are all there.
In my cookbook, I also show you how to substitute different ingredients so that you can make the perfect curry for your taste. Most of the meat recipes can easily be made vegetarian!
You can reserve your copy now by pre-ordering on Amazon UK. The publication date is 4 May 2017 but by pre-ordering you are assured a copy that should arrive on publication day, 4 May 2017.
“The Curry Guy” is also now available online from Waterstones! (In stock)
For international orders, please check out The Book Depository (In stock) and choose your currency.
I do love prawn curries!
Instructions are given so that you can easily make the curry of your choice. Don’t want chicken tikka masala but would love to make a lamb tikka masala instead? This cookbook offers the information you need to do that with perfect results every time. Following is a list of the recipes you will be able to make from the book:
SPICE BLENDS
Garam Masala
Chaat Masala
Tandoori Masala
Tandoori Paste
Kashmiri Paste
Madras Curry Powder
Panch Poran
Cumin & Coriander Powder
Mixed Powder (This is a secret ingredient that gets truly authentic results)
PREPARED SAUCES, STOCKS & PASTES
Spice Stock
Garlic and Ginger Paste
Green Chilli Paste
Tomato Purée
Raw Cashew Paste
Fried Onions and Onion Paste
THE ESSENTIAL BASE CURRY SAUCE
Large Batch of Base Curry Sauce
Small Batch of Base Curry Sauce
CURRY HOUSE STYLE PRE-COOKED MEAT, POULTRY, PANEER & VEGETABLES
Pre-cooked Stewed Meat
Pre-cooked Stewed Chicken
Pre-cooked Lamb Keema
Pre-cooked Stewed Potatoes
Fried Paneer
Stir-fried Onions and other Veggies
STARTERS
Papadams
Bora & Podina
Meat Samosas
Vegetable Samosas
Crab Samosas
Onion Bhajis
Potato Koftas
Prawn Butterfly
Chicken Pakora
Tandoori Chicken Legs
Kashmiri Lamb Cutlets
Lamb Shami Kebabs
Authentic Indian rogan josh and British curry house rogan josh are quite different. I love the curry house version.
THE CLASSIC BRITISH CURRIES
Chicken Tikka Masala
Chicken Korma
Chicken Ceylon
Chicken Dopiaza
Chicken Chasni
Chicken Pathia
Chicken Chilli Garlic
Chicken Pasanda
Chicken Dhansak
Chicken Jalfrezi
Lamb Keema
Lamb Saag
Lamb Rogan Josh
Lamb Bhuna
Lamb Madras
Lamb Vindaloo
Chicken Balti
Lamb Karahi
GRILLING, ROASTING & BARBECUE
Tandoori Broccoli, Cauliflower and Onion
Nargisi Kofta
Tandoori Chicken Tikka
Tandoori Murgh Malai Tikka
Chicken Soola Kebabs
Lamb Seekh Kebabs
Tandoori Lobster
Tandoori King Prawns
Tandoori Whole Fish
Tandoori Salmon
Paneer Shashlik
Tandoori Paneer Chukandari
POPULAR VEGETABLE & SIDE DISHES
Vegetable Bhaji
Aloo Gobi
Bindi Masala
Saag Aloo
Muttar Paneer
Bombay Aloo
Tarka Dhal
Channa Dhal
CHEFS SPECIALS
Moti Murgh Malai
Kacchi Lamb Biryani
Lamb Nihari
Sylheti Beef
Lamb Kofta & Chickpea Curry
Grilled Lamb Chops
Sho-Coo-Tee
Butter Chicken
Kolkata Prawns
Ana Chingri
This sho-coo-tee curry is a Bangladeshi version of the popular Goan xacuti. It’s one of my favourites.
ACCOMPANIMENTS
Lime Pickle
Kachumber Salad
Kashmiri Red Chilli and Garlic Chutney
Cold Onion Chutney
Red Onion Chutney
Mint, Coriander & Mango Chutney
Mango Chutney
Tamarind Chutney
Cucumber Raita
Chickpea, Carrot & Garlic Pickle
Takeaway Style Pakora Sauce
Coriander, Garlic and Chilli Raita
Tomato, Onion & Chilli Chutney
Honey Mustard Raita
Mint Chutney
Plain Naans
Peshawari Naans
Keema Naans
Chapatis
Steamed Rice
Boiled Rice
Coloured Rice
Pilau Rice
Fried Rice
On shoot day, this lamb bhuna was a real hit. It’s a classic curry house recipe.
Spicy lamb madras! If you like spice curries, you’ve got to try this one.
One of my all time favourites… Chicken jalfrezi done the curry house way.
I could eat this one all over again. Chicken dopiaza. A true classic.
Ordering From the UK…Click your favourite online store below.
Waterstones (In stock)
Book Depository (In stock)
Foyles
Go to Book Depository and choose your currency.
In the summer months, I must make this sea bream recipe once a week. It’s that good.
Wait until you try this curry house style saag!
I have put my all into this book! I knew what to feature in it because of all the great and much appreciated comments on my blog. It has been a lot of fun working with my new friends at Quadrille Publishing. They have put together a cookbook that I am over the moon with and I hope you enjoy it too. As many of you know, I am always on Twitter and Facebook and will be around to answer any recipes questions you might have.
Thank you very much.
All the best,
Dan
You can pre-order your first edition copy on Amazon UK Now!
Also available on Amazon.com
You can cook all the classic Indian takeaway curries at home!
Also available on Amazon.com
Hi Dan was wondering is the 6ltr Pressure King Pro cooking pot large enough to cook your large batch of sauce. Some great recipes here enjoying it and cant wait to get the book
regards
Richard
Hi Richard
It probably isn’t but I use it all the time to make base sauce. Try halving my recipe. It’s a great way to make base sauce fast.
Thanks,
Dan
Hi Dan
Will be buying your book when I am over in the UK next month, can you please give me a list of spices I will need to buy (you cannot buy many in Portugal).
Regards
Steve Smith
HI Steve
Thank you very much. I have included a list of required spices in the book. You should be able to find them quite easily here in the UK. Thank, Dan
Can I buy in Australia?
Hi Peter
Yes! It is out of stock at the moment but the next batch will be in on 12 June. Go to Book Depository. It is an Amazon company. They offer reduced prices and free carriage to Australia. The best thing to do is go to the site and put your email in the field on the right. They will email you when it is in stock. You will need to be quick as the next batch is already almost sold out. There is a new batch after that being printed but it will be a couple of months before it is available. Here is the link https://www.bookdepository.com/The-Curry-Guy/9781849499415
Thanks,
Dan
I also live in Portugal if you live in the centre try contacting Peter at Iberian spices he does mail order. Here is his website http://iberianspices.blogspot.pt/.
Hi Steve why not contact peter at Iberian spice he now does mail order here is his site. http://iberianspices.blogspot.pt/
Hi Dan, Great cookbook. I had had it shipped to Canada the day it was released. It is a great cookbook . Love the the litle stories that accompany the recipes. My one wee gripe is that the rcipes are somewhat changed from the android app that I purchased earlier this year. I prefer the recipe for the jalfrezi and the korma on the app a little bit more then the book. Hey thats not a bad thing I guess…They are both your recipes which means they are still bang on. Anyways , great job…looking forward to see what you do next.
Cheeers
Glenn
Hi Glenn
Thanks for getting in touch and I’m really happy you are enjoying the book. I did try to change many of the recipes as I learned new versions along the way. I’m glad you have tried both and that you are happy with the app too!
Thanks,
Dan
Hi Dan, I recently purchased your book and so far have had a crack at the dhansak and the tikka masala. I made the base curry sauce as per your book instruction. What I do is follow your recipe exactly however I substitute the meat for vegetables. I also use a slow cooker to cook the curry all day once I have followed your recipes in terms of the stages before starting the slow cooker process.
All the spices I use have been shop bought either Sainsbury own of spices of india e.g. east end or rajah.
My query is that my curry’s don’t appear to taste strong (like BIR) and taste more like a dhal. Is there something I am doing wrong?? the final results are good but don’t taste strong like the takeaway’s do. Im sure im doing something wrong as everyone else in their reviews in having great results…like I said my final results are still good but I feel they definitely can be better.
Please can you advise where im going wrong??
Thanks
Hi Alex – Thanks for purchasing my book and for getting in touch. I think the problem is that you are using a slow cooker. A big part of the BIR flavour is in the cooking process. It needs to cook over high heat so that the base sauce caramelises to the pan. That gets scraped in while cooking and adds a lot of flavour. If you want to use your slow cooker, you could do it with the slow cooked meat or vegetables but that needs to then be cooked with the curry ingredients over high heat. I hope this helps. Please let me know if you have any further questions.
Dan
Thank you so much for these recipes. I have been searching to make a vindaloo like in my favourite restaurant for such a long time. I got close but never reached the quality. Now with your recipe I finally made it. And I proudly presented it to my family. My wife, kids and myself are excited. I just purchased the book and I am looking forward to make new exciting curries in the future.
Greetings from Germany
Thank you very much Heiko! I’m really glad you are enjoying my book. Much appreciated.
Dan
Hi Dan,
Just got your book and noticed the method of cooking the base sauce (large batch) is very different from your ‘Curry Guy’ iOS app. Just wondering is the book an improved method ? As I did try the app’s method early this year and the smell & consistency was great, but it did have a slightly bitter taste (something I always seem to get with my previous curry attempts!!) . So am I best of following the book now ?
Also I thinking of getting a pressure cooker to make the small batch of base sauce, will a Pressure King Pro pressure cooker be ok ? I see they do 3L, 5L, or 6L, any recommendations on size please
I’m eager to try the book.
Pete
Hi Pete
Thanks for getting in touch and for purchasing my book. The base sauce recipe in the book is updated but not necessarily better. There is no one recipe for the sauce. Essentially, it is an onion stock with a few other veggies and spices added. If you are finding it too bitter, try leaving out the fenugreek next time. Also, if you are roasting your spices, cumin can taste bitter if burnt. Hope this helps.
Thanks,
Dan
Hi Dan,
I bought this book a few weeks ago and the Chicken Tikka Masala and Lamb Rogan Josh tasted great! One thing that I was confused about was the quantities of the base curry sauce to use…
You mention on page 22 that the recipe yields 3 litres before it is doubled with water to the final 6 litres. When a recipe calls for an amount of base curry sauce — for example, 500 ml for the Lamb Rogan Josh on page 75 — is this meant as the amount of ‘thick’ or ‘thin’ sauce to add? So, if I were to make the Rogan Josh, do I use 500 ml of the already ‘thinned’ sauce or do I use 500 ml of the thicker sauce and double it to 1 L?
Thanks,
Chris
Hi Chris
Thanks for getting in touch. The sauce to use is the diluted (finished) sauce. So if a recipe calls for 500ml base sauce, add that amount of diluted sauce. You can always add a little more if you want it more saucy or reduce down for a thicker sauce.
Thanks,
Dan
Hi Dan -I live in South Africa (Far North city of Pietersburg now with new name called Polokwane) is it possinble to get your book from our local book stores or would i have to order it through them- i do not buy through the internet. Thanking you regards Hamish.
Hi Hamish
Thanks for getting in touch. Unfortunately, I don’t think it is available in shops there. BookDepository.com carries it. It is safe to use and I believe they do deliver to S. Africa.
Thanks,
Dan
Wow!
Just by chance I found your website and don’t know where to start with all these yummy recipes. Will definitety buy your cook book. I live in Germany so maybe have a bit of a problem getting all the ingredients. Nevertheless will try to substitute what’s necessary as I don’t want to miss these delicious dishes.
One question: For years I’m searching for a recipe of a taster that is served with popadums in a restaurant in Lymington, Hants. I love this dish so much but have never found a recipe for it. It’s just called Sweet Coconut Chutney, quite thick and so yummy. Maybe you can help me to prepare it.
Thank you in advance and kind regards
Dagmar
Hi Dagmar
Thank you very much. I think I know the chutney you’re talking about. I’ll try to make them in the next few weeks and post them on my site.
Thanks,
Dan
Hi Dan have you a Polish edition ,this is for a polish friend.
regards
Graham
Hi Graham
Not yet but hopefully someday.
Thank you,
Dan
Hello!
I’m a British journalist who’d like to feature you in a magazine piece – please can you get back to me asap?
Thanks,
Emma
Hi Emma
Thank you for getting in touch. On my website check out the events page. At the top is my publicist’s email. Ruth will be very happy to organise that.
Thank you.
Dan
Hi – I recently bought your book which I think is the 2018 reprint. I made up the base gravy and powder mix exactly to your recipe. and prepared the meat as you suggest but substituting chicken for the lamb in the Madras recipe.. I was a bit confused by the ingredient list for the final preparation. Some of the powder measurements seemed a bit excessive but I stuck to the instructions exactly. The finished dish tasted powdery and strongly of cumin and chilli. I had bought the Kashmiri powder which I have never used before expecting it to be milder than my usual so again followed the book. There seemed to be too much powder to liquid in the cooking stage so I had to add more liquid for the ingredients to cook properly. Is it possible there could be typing errors in the ingredients list with TBS where there should be TSP or is it me ? . Regards John.
Hi John
Thanks for getting in touch. I explain in the book that the ingredient measures used are how I make them at home. That is a very popular recipe from the book. As you have now made it, you should be able to adjust the measures to taste. So if you felt it was too spicy, just use a little less chilli next time. If the curry tasted powdery, try cooking it down a little more. The ingredients used are just as I have seen the curry made many times at restaurants. Trust me… just experiment with the spices you have and you will get there in the end! Cheers, Dan
Hi Dan,
Love your recipes obviously not tried them all but I have never been disappointed with any I have cooked! Immediately purchased your first book and amazon is delivering your second as I write.
I understand you are contemplating a third book for next year? Yes? A vegetarian cook book – is this true?
I have newly become a vegetarian with my wife so I would love to see this book in print really – don’t let us down!
Keep the BIR recipes coming!
Rgds
Paul
Thank you very much Paul. The new veggie book will be based on recipes dishes I’ve tried and learned here in the UK but they are really authentic. Although I tried most of them here first, I had them in India too. I’m not vegetarian but I love every recipe going into that book! Hope you do too.
Thank you very much.
Dan
Hi Dan
I have always tried to chase
the ultimate restaurant taste of lamb Karhai by websearch and experimenting.
I must wholeheartedly say your recipe came the closest. I must admit I added
Turmeric powder to it. It was gastrosmic.
Great to hear Roy!
Thank you,
Dan