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The Curry Guy Cookbook

January 14, 2017 By Dan Toombs 22 Comments

 

You can order my cookbook from the following online retailers.

 

Ordering From the UK…Click your favourite online store below.

Amazon
Waterstones (In stock)
Book Depository (In stock)
Foyles
For International Orders…
Go to Book Depository and choose your currency.

 

Recipe Index, Photographs & more from my curry house cookbook!

 

Lamb Nihari from The Curry Guy 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.

Prawn curry from The Curry Guy Cookbook

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

https://www.amazon.co.uk/Curry-Guy-Recreate-British-Restaurant/dp/1849499411

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

Sho-coo-tee curry from The Curry Guy Cookbook

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

Lamb Bhuna from The Curry Guy Cookbook

On shoot day, this lamb bhuna was a real hit. It’s a classic curry house recipe.

Lamb Madras from The Curry Guy Cookbook

Spicy lamb madras! If you like spice curries, you’ve got to try this one.

Chicken jalfrezi from the curry guy cookbook

One of my all time favourites… Chicken jalfrezi done the curry house way.

Chicken jalfrezi from The Curry Guy Cookbook

I could eat this one all over again. Chicken dopiaza. A true classic.

Ordering From the UK…Click your favourite online store below.

Amazon
Waterstones (In stock)
Book Depository (In stock)
Foyles
For International Orders…
Go to Book Depository and choose your currency.

The Curry Guy Cookbook

In the summer months, I must make this sea bream recipe once a week. It’s that good.

Lamb saag curry from The Curry Guy Cookbook

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!

 

 

The Curry Guy Cookbook

Also available on Amazon.com

 

 

You can cook all the classic Indian takeaway curries at home!

 

 

The Curry Guy Cookbook

Also available on Amazon.com

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Comments

  1. Richard says

    April 11, 2017 at 4:36 pm

    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

    Reply
    • Dan Toombs says

      April 13, 2017 at 10:42 am

      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

      Reply
  2. Steve Smith says

    May 11, 2017 at 10:24 am

    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

    Reply
    • Dan Toombs says

      May 13, 2017 at 5:25 pm

      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

      Reply
      • Peter cryan says

        June 7, 2017 at 11:25 am

        Can I buy in Australia?

        Reply
        • Dan Toombs says

          June 7, 2017 at 9:32 pm

          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

          Reply
    • Jon Griffiths says

      July 5, 2017 at 1:40 pm

      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/.

      Reply
    • Jon Griffiths says

      July 5, 2017 at 1:45 pm

      Hi Steve why not contact peter at Iberian spice he now does mail order here is his site. http://iberianspices.blogspot.pt/

      Reply
  3. Glenn P says

    June 14, 2017 at 1:35 am

    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

    Reply
    • Dan Toombs says

      June 14, 2017 at 10:00 am

      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

      Reply
  4. Alex says

    June 28, 2017 at 8:10 am

    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

    Reply
    • Dan Toombs says

      June 30, 2017 at 8:35 pm

      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

      Reply
  5. Heiko says

    August 21, 2017 at 9:35 am

    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

    Reply
    • Dan Toombs says

      August 27, 2017 at 10:07 am

      Thank you very much Heiko! I’m really glad you are enjoying my book. Much appreciated.

      Dan

      Reply
  6. Pete says

    September 4, 2017 at 7:02 am

    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

    Reply
    • Dan Toombs says

      September 7, 2017 at 9:31 am

      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

      Reply
  7. Chris says

    November 1, 2017 at 12:15 pm

    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

    Reply
    • Dan Toombs says

      November 2, 2017 at 2:26 pm

      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

      Reply
  8. Hamish Sutherland says

    December 28, 2017 at 10:13 am

    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.

    Reply
    • Dan Toombs says

      January 10, 2018 at 2:26 pm

      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

      Reply
  9. Dagmar says

    February 20, 2018 at 6:26 pm

    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

    Reply
    • Dan Toombs says

      February 27, 2018 at 5:24 pm

      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

      Reply

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