Recipes For Indian Restaurant Style Cooking |

Curry Recipes By The Curry Guy

  • Get My Cookbook
  • Home
  • Recipes
  • Videos
  • Events & Cookery Classes

Events

March 12, 2017 By Dan Toombs 43 Comments


BOOK SIGNINGS, DEMOS & COOKERY CLASSES

BOOK SIGNINGS: If you want me to come to your area for a book event, please ask your local bookshop to contact my publishers – [email protected]. We will try our very best to make it happen, but please appreciate this is not always possible due to my schedule. Thank you for your support!

Big in France curry class

Photo from last year’s Big in France Masterclass. Places still available for 24 – 27 May class.

MARCH

Leeds Cookery School, 4 hour curry masterclass, 10 March, 1pm – 5pm (SOLD OUT)
Price: £120.00
To book your place in a future class, please contact Leeds Cookery School on 0113 323 7700

APRIL

Waterstones Middlesbrough – signing, 21 April, 12pm – 2pm

Alfresco Chef Cooking School -22 April, 2 x two hour classes, 11am – 1pm and 2pm – 4pm.
Price £60.00
For more information please contact the Alfresco Chef directly on 0161 424 9940

Drake The Bookshop Stockton on Tees – signing and demo, 27 April, 7pm, Ticketed event.

Waterstones York – signing, 28 April, 12pm – 2pm

MAY

Waterstones Yarm – signing, 5 May, 12pm – 2pm 

Winstones Sherborne – demo, 10 May, Time TBC 

Foodies Bristol – demo, 11 May, Time TBC

Toppings, Bath – demo, 11 May 7.30-9pm

Big in France – Three day curry masterclass, 24 – 27 May. Stay in a gorgeous villa near La Rochelle. All food and drink and transfers to and from the airport are included in the price.
Price: £500 per person
For more information, please click here.

JUNE

Leeds Cookery School, 4 hour curry masterclass, 2 June, 1pm – 5pm 
Price: £120.00
To book your place, please contact Leeds Cookery School on 0113 323 7700

Blackwells RBS Edinburgh – signing for RBS employees, 6 June

Golden Hare Books, Edinburgh – demo, 6 June, Time TBC

Foodies Festival Birmingham – demo, 24 June, Time TBC

JULY

Leeds Cookery School, 4 hour curry masterclass, 7 July, 1pm – 5pm 
Price: £120.00
To book your place, please contact Leeds Cookery School on 0113 323 7700

Foodies Festival Tatton Park – demo, 15 July, Time TBC 

Linghams Bookshop, Heswall Wirral – demo, 16 July, Time TBC 

Simply Books, Bramhall Stockport – demo, 17 July, Time TBC 

Much Ado Books, Sussex – demo, 21 July, Time TBC

OCTOBER

Leeds Cookery School, 4 hour curry masterclass, 27 October, 1pm – 5pm 
Price: £120.00
To book your place, please contact Leeds Cookery School on 0113 323 7700.

 

JOIN MY NEWSLETTER
Join over 15.000 visitors who receive my recipes direct to their inbox!
I hate spam. Your email address will not be sold or shared with anyone else.
« The Only Book You Need To Make Your Own Indian Takeaways!
Quick Lamb Keema Saag Biryani »

Filed Under: Uncategorized

Comments

  1. Roy Longfellow says

    March 22, 2017 at 2:04 pm

    Your tea spoons and table spoons are they full spoons or level spoon full. I prefer to work in grams as it is exact amount.I am looking forword to your book arriving.
    kind regards
    Roy longfellow

    Reply
    • Dan Toombs says

      March 27, 2017 at 11:49 am

      Hi Roy

      Thank you very much. With this style of cooking, exact measures aren’t really important. I usually use generous tablespoons and teaspoons. A little more or less probably isn’t going to ruin a curry. That said, be careful with the amount of chillies, chilli powder you add if you don’t like spicy dishes. Always add less than stated at first. You can always add more but once the sauce is too hot, it’s difficult to cool down.

      Cheers,
      Dan

      Reply
  2. Teresa Stjohn-jeffrey says

    April 30, 2017 at 9:47 am

    Hi, I’ve just read your piece in Saturday’s daily mail weekend magazine and have decided to have a curry day and make your base sauce first, then the korma and pilau rice…
    1 question before I start, when the recipe calls for 700ml of diluted base curry, is that 350ml of the base and 350ml of water/stock?

    If so, then I guess it’s best to freeze in 350ml batches for future use.

    Please can you confirm if I’m right before I go ahead, as I’m really excited to try and recreate my favourite curry house meal

    Kind regards Teresa St.john – jeffrey

    Reply
    • Dan Toombs says

      May 3, 2017 at 7:47 am

      Hi Teresa

      Thank you very much. You got it right! I usually make the sauce with just enough water to make a thick sauce. Then I freeze what I don’t need. It saves a lot of freezer space if you don’t add all the water first.

      Then, when I use the sauce for curries, I dilute it with water or stock until it is about the same consistency as full fat milk. There is no real science to it. Get the sauce as close to the milk consistency and you will be fine. If the curry is too thick, add more water or stock. If too thin, just reduce it down over high heat.

      Good luck with it and hope you enjoy the recipes.

      Thanks,
      Dan

      Reply
      • Tony Grant says

        February 5, 2018 at 10:11 am

        Hi,

        Just bought your book and made the first recipe (Chicken Tikka Masala). Amazing results and I (and my family) want to make so much more. Love the authentic curry house taste. The questions about freezing the base has been answered but I have a few more:

        1) Is it necessary to always use the pre-cooked meat? The base is easy to freeze in batches but the meat needs to be used straight away. which makes it quite labour intensive for one meal. Any tips?

        2) Did I see a Vegetarian recipe book somewhere or did I dream it?

        3) The naan and Pilau rice were a triumph.

        4) The guy at my local spice shop thinks he’s won the lottery!

        Reply
        • Dan Toombs says

          February 5, 2018 at 6:37 pm

          Hi Tony

          Thank you very much for picking up my book. I’m really happy you and family are enjoying it. The pre-cooked meat is done at restaurants for speed and flavour. You could cook the meat from raw each time but it will take longer in the final stages. The meat, once cooked – tandoori or stewed can be frozen just like the base sauce. I do it all the time and the flavour is perfect. The marinated cooked tandoori meat actually gets better! To answer your question about the veggie book, yes! I’m writing it now and it will be out in April 2019. 🙂

          Thank you.
          Dan

          Reply
    • Tony Grant says

      February 5, 2018 at 10:13 am

      I usually make double portion curries so I can freeze a batch. Then I can have curry nights with different curries on the table!

      Reply
      • Dan Toombs says

        February 5, 2018 at 6:33 pm

        Hi Tony

        Good idea. I do the same. It makes things a lot easier. 🙂

        Dan

        Reply
  3. parmi jutlay says

    May 6, 2017 at 9:33 pm

    Hi Dan,

    Having eagerly anticipated the arrived of “The Curry Guy” book from Amazon this week. I decided to put you to the test, I picked a recipe at random and landed on the “balti chicken” page. My wife a lover of “peshawari naans” (so she took this one on).

    Without a shadow of a doubt, the final result was outstanding. I feel as If I cheated my local curry restaurant out of revenue. I will probably never visit them ever again. I was so determined not to pick up a ready made garam masala packet. However, my dilemma was that I did not have a large enough spice grinder. I then used my wife’s Blendtec smoothie maker to grind the spices and the base curry paste. The blender is now tinged will a yellow colour…hey what a small price to pay to now become the original curry king! I intend to go through all the recipes over the coming months and get them under my belt. I will probably be able to cook as good as my Punjabi parents and all the couples we love to entertain…

    Thank you for making sure I never buy another curry cookbook every again.

    Reply
    • Dan Toombs says

      May 13, 2017 at 5:34 pm

      Thank you so much for that Parmi! I’m really glad you like my book. Much appreciated!!

      Dan

      Reply
    • Susie says

      September 12, 2017 at 11:48 am

      Wow, that is truly a compliment, your parents should be proud of you . You have inspired me to try and cook a Lamb Pasanda!

      Reply
      • Dan Toombs says

        October 17, 2017 at 9:49 pm

        Thanks Susie

        I hope you enjoy the recipe.

        Dan

        Reply
  4. Denise says

    May 16, 2017 at 7:03 pm

    Hi I love your book, and made the base sauce first followed by the chicken Balti…and it was superb. I am so pleased!
    I nearly altered the base sauce recipe because as it’s 3 tbsp. for the large amount, proportionately I thought 1tbsp for the small amount. Thinking tsp might be a misprint I nearly upped the quantities of spices, then decided not to. As I said, the result was great!

    Reply
    • Dan Toombs says

      May 25, 2017 at 7:49 am

      Hi Denise

      Thank you very much. I’m really glad you are enjoying cooking from my book. The two base sauce recipes are different to each other. They both get slightly different results but they are both very authentic curry house sauces.

      Thanks again,
      Dan

      Reply
  5. colin says

    May 17, 2017 at 10:56 am

    Hi Dan
    Congratulations on a great book. i am about to make a base sauce iseing the recipie from your book and note you are using spanish onions, (which i will try) however i find most asian supermarkets supply lots of british onions to local restaurants, is this just your preference or will british onions work just as good.
    Colin

    Reply
    • Dan Toombs says

      May 25, 2017 at 7:53 am

      Hi Colin

      They are the same thing. The brown onions you find at Asian shops (grown in Britain usually) are Spanish onions! Go for it.

      Thanks,
      Dan

      Reply
  6. Peter Meredith says

    May 30, 2017 at 5:44 pm

    Thanks for a great demo at Harewood on Sunday, loved it! The book is fantastic, you’ve certainly done some research there!

    When will we see you on Saturday Kitchen?

    All the best,
    Peter and Ines

    Reply
    • Dan Toombs says

      May 31, 2017 at 11:24 am

      Hi Peter and Ines

      Thank you very much for that. I’m really happy you are enjoying the book. I would love to do Saturday Kitchen someday but not sure if that will ever happen. LOL.

      Dan

      Reply
  7. Terri says

    June 4, 2017 at 5:52 pm

    Dan, love your cookbook. Do you have a recipe for spiced onions?

    Reply
    • Dan Toombs says

      June 7, 2017 at 11:25 am

      Hi Terri

      Thank you very much. I’m glad you like my book. I have a lot of recipes for fried and raw spiced onions. What are you looking for?

      Thanks,
      Dan

      Reply
      • Terri says

        June 7, 2017 at 7:34 pm

        Spiced onions to serve with poppadoms.

        Thanks

        Reply
        • Dan Toombs says

          June 7, 2017 at 9:28 pm

          Hi Terry

          I have two recipes for those in my new cookbook. I think there are a couple on my site too. 🙂

          Dan

          Reply
  8. Heather says

    July 14, 2017 at 8:04 am

    Hi Dan,
    Have just bought your book and will be making some recipes tonight. I, like you, wondered why the ‘authentic’ Indian recipes I make each week were not as tasty as my local takeaway. Now I know why.
    A question: there are just two of us and I only cook curries every couple of weeks. Will your spice mixes last longer if frozen? I don’t want to waste a precious crumb of the mixtures and would like to use them regularly. I assume keeping them in air-tight containers in the fridge is the best way to store them – but can they freeze without loss of flavour?

    Reply
    • Dan Toombs says

      July 14, 2017 at 7:47 pm

      Hi Heather

      Thank you very much for purchasing my book. I hope you enjoy the recipes. I suggest keeping the spices in air-tight containers in the cupboard. No need to freeze them. The ground spices will last for at least three months. You will lose some flavour but when you figure that most ground spices you get at the supermarket aren’t roasted first and are probably older than three months, you will still have a superior blend. The three month rule is just for optimum flavour. I have used ground spices after six months and the flavour was still very good. Hope this helps.

      Thank you,
      Dan

      Reply
  9. ceri says

    July 21, 2017 at 1:09 pm

    Hi Dan
    Great book…if i make a number of curries are they ok to freeze…as sometime it can be easier to take one out the night before and have next day or do you advocate making them freesheverytime

    Reply
    • Dan Toombs says

      July 29, 2017 at 6:44 am

      Hi Ceri

      Most curries freeze really well. In fact some even get better. The only curries I don’t usually freeze are those with cream or yoghurt in them. You can still make and freeze these curries but add the yoghurt and/or cream after you defrost.

      Thank you,
      Dan

      Reply
  10. Micheal says

    July 22, 2017 at 3:23 pm

    Hi Dan – If I pre-fry paneer, will it freeze util I use it? I was going to make a chicken balti sauce, and use it for my veggie wife with the paneer…

    Reply
    • Dan Toombs says

      July 29, 2017 at 6:40 am

      Hi Micheal

      Sorry but I wouldn’t do that. Paneer doesn’t freeze well.

      All the best,
      Dan

      Reply
  11. Steven Massey says

    August 23, 2017 at 9:15 pm

    Hi just got your book. Looks superb. Going to make ready powders. But when i roast spices and make mix. Is it ground tbsp or whole spice before ground and toasted tbsp. Ta x

    Reply
    • Dan Toombs says

      August 27, 2017 at 10:02 am

      Hi Steven

      To make the spice blends, it is whole spices. You then roast them and grind them into a powder. Hope this helps and thank you for purchasing my book.

      Dan

      Reply
  12. Maria says

    September 1, 2017 at 8:59 am

    Would like to ask a question which I have found no answer to in 20 years please………Used to go to a chinese restaurant and order curried chicken and rice; when presented it looks like a green curry, however next day if you heat it up on a “pan” it looks light yellowish….now, they closed down and so far there are only 2 Chinese restaurants I have found that serve the same “curry”. One was in Goulburn (new owners and they use yellow curry powder) and the other was sold and they use the yellow curry powder, which most chinese restaurants seem to use.

    Do you know at ALL what curry this would be – would love to be able to make it at home.

    Thanks bunches

    Reply
    • Dan Toombs says

      September 7, 2017 at 9:35 am

      Hi Maria

      The colour will be down to the curry powder used. Try purchasing Chinese curry powder if you can. The yellow colouring will come from the turmeric. Turmeric is an inexpensive spice but adds a lot of colour. It is in most curry powders but you could add a little extra for colouring. Just be careful as it can be quite bitter.

      Dan

      Reply
  13. David says

    October 24, 2017 at 7:56 am

    Hi Dan,

    Thanks for an excellent book – a very entertaining read as well as a great collection of easy to follow recipes. Question: would it be ok to cook your pre-cooked stewed lamb/meat in a pressure cooker?

    Reply
    • Dan Toombs says

      October 27, 2017 at 10:21 am

      Hi David

      Thank you very much. Be careful with the pressure cooker. Lamb meat will go stringy if cooked too long. I do it in a countertop pressure cooker for about 20 minutes. The lamb is not completely tender with 20 minutes but cooks quickly when added to a sauce. The most important thing is not to under cook the lamb. If it is not really good and tender, cook it longer.

      Thanks,
      Dan

      Reply
  14. Andrew says

    January 8, 2018 at 10:13 pm

    Hi. I have just bought your Curry Guy book and I am earmarking a few recipes to try. Just one question: there are lots of different kinds of paprika available, which do you use? Hot, mild, smoked, sweet?

    Reply
    • Dan Toombs says

      January 9, 2018 at 5:47 pm

      Hi Andrew

      That’s really up to you and what you like. I use sweet paprika which is used in a lot of restaurants so that it appeals to all tastes. I love my curries spicy though so hot and smoked will also work if you like them. Thank you very much for picking up my book. I hope you enjoy the recipes.

      Dan

      Reply
      • Andrew says

        January 10, 2018 at 2:14 pm

        Hi Dan,

        Many thanks. I’ll start with sweet paprika and then experiment a bit.
        Andrew

        Reply
  15. Craig says

    January 13, 2018 at 10:16 am

    Hi Dan, I have The Curry Guy book (and I love it), I’ve even bought a few for family and friends. I am trying to find a contents or index page for your new Easy book to see how different it is from the current book, to help me considering purchasing. Is it much different from your current book?

    Could you help?

    Thanks.

    Reply
    • Dan Toombs says

      January 22, 2018 at 12:14 pm

      Hi Craig

      Thank you very much for getting in touch. I’m really happy you are enjoying my first book. The second book is a stand alone cookbook but it can be used with the first. There aren’t all the preparation recipes in it and there are lots of new curry house recipes. If you liked the first, you should enjoy the second too. There is not a released contents page yet but I am hoping to get that up on Amazon really soon.

      Thanks,
      Dan

      Reply
  16. Tristan says

    February 3, 2018 at 7:40 pm

    Hi Dan, I am in the middle of making Chicken tikka masala which my wife loves. I made the base sauce today and putting the chicken on BBQ next weekend. Can I make a larger batch of cooked chicken tikka and freeze it to use later?
    Kind regards, Tristan

    Reply
    • Dan Toombs says

      February 5, 2018 at 6:40 pm

      Hi Tristan

      You sure can. The meat freezes well as does the cooking stock. 🙂

      Thanks and enjoy.
      Dan

      Reply
  17. Charlotte Pearson says

    February 13, 2018 at 9:23 am

    Hi Dan,

    I got your book for Christmas and I’m just embarking on my first few recipes. I am interested in the Chicken Chasni recipe but I am a bit confused by the reference to tandoori chicken tikka at the top. You write “for me, tandoori chicken tikka is the only way to go with this one. The flavours work so well together.” I then expected the tandoori chicken tikka to be in the recipe (as it is in the chicken tikka masala recipe), but instead it states 800g of pre-cooked stewed chicken. So do you mean the two dishes should be served together, or is there a mistake and the pre-cooked stewed chicken could be substituted for the tandoori chicken tikka?

    Thanks for your time.

    Kindest regards,

    Charlotte

    Reply
    • Dan Toombs says

      February 27, 2018 at 5:28 pm

      Hi Charlotte

      Thank you for getting in touch. My book is a book of suggestions. In the book there are several ways of pre-cooking meat and the stewed chicken is one of them. I have seen many chasnis made with stewed chicken. That said, I do prefer tandoori chicken tikka with that recipe. So if you like the idea of tandoori chicken tikka, please use it and not the stewed.

      Hope this helps,
      Dan

      Reply

Leave a Reply to Dan Toombs Cancel reply

Your email address will not be published. Required fields are marked *

On Sale Now!

The Curry Guy Cookbook

Available for Pre-Order on Amazon Now. Get Your 1st Edition Copy!

The Curry Guy Cookbook

The Curry Guy Cookbook

SEARCH

New Cooking Videos Weekly!

The Curry Guy Cookbook

Authentic Chicken Balti

Tomato, Onion & Cheese Dosa

Balti Dhal Fry

Special Balti

Chicken Tikka Keema Methi Balti

Lamb Nihari

Channa

Butter Dosas

Lamb Karahi

Perfect Basmati Rice

Tandoori Partridge

Base Curry Sauce

Lamb & Chickpea Balti

Please Follow Me On Facebook

Get The App! FREE Starter Kit

top 50 banner

About Me

#1 UK Food Blogger Dan Toombs

Categories

Photobucket

top 10 banner

Vuelio Banner banner

Go Compare Blogger of the Month Banner

#1 Amazon Best Seller!

#1 Best Seller

#1 Amazon Best Seller!

#1 UK Food Blogger Dan Toombs

NEW! Out Now

Balti Ebook by #1 UK Food Blogger Dan Toombs

Seafood Heaven!

Balti Ebook by #1 UK Food Blogger Dan Toombs

Copyright © 2018 · The Curry Guy - All Rights Reserved ·