About Great Curry Recipes
Just barbecuing a curry!
Just barbecuing a curry!
About These Great Curry Recipes
Hi – I’m Dan – and I love Indian food and curries.
Each of these ‘great curry recipes‘ have been written by me. I am a freelance food writer and special events chef based in North Yorkshire England. These recipes have all been tested – some hundreds of times – by me in my own home kitchen.
I was born and raised in California where I was introduced to great food young. My grandfather passed down to me all of the family recipes while I was growing up and so began a love for cooking that has made life very enjoyable and tasty too.
After learning and cooking each of our family recipes, I began to experiment with Mexican and Chinese cooking. I loved the spices and different techniques used and carefully set out to learn and memorise the different flavours and techniques.
Indian curries or should I say Indian food is now my food of choice. Barely a day goes by where I do not make a curry of some kind. I love to experiment with flavours and give traditional Indian recipes new life.
The recipes you will find here are traditional Indian recipes. You will find them much more interesting than the meals served at most curry houses. I have tried to make it easy for you to put these exciting dishes together quickly and easily in your own home kitchen.
Keep These Great Curry Recipes Great by Using the freshest Ingredients!
Do not worry too much about getting the measure exactly right. Once you begin to experiment – as I have done – and learn the flavours of the different ingredients, you will be able to create these great curry recipes without the use of a recipe.
I have been served some amazing dishes by top curry chefs around the world. No two dishes are the same. One chef’s lamb rogan josh will taste different to another chef’s lamb rogan josh.
Follow my great curry recipes and you will learn that part of the fun of cooking great Indian cuisine is putting a bit of yourself into the dish by your use of different spices and herbs. That is what I find so fun about this amazing cuisine.
If there is one thing I could recommend to ensure your dishes taste great, it is to use locally reared produce, fish and meat whenever possible. I love going to farmers markets to source my food because I know the quality of the food will be much higher than what you can find in the large super markets.
I would love to hear from you. Try these Indian recipes and let me know what you think. Have you improved them in any way? Feel free to share.
Here’s to Great Curry Recipes
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hi dan, my websites down at the moment, grrr. have it sorted soon. Im writing you a recipe and ill send it soon as ive finished. Your webbys looking good by the way!
Thanks for the update Ash. I have almost finished my recipe for you. Keep in touch and let me know when your site is up and running again.
Hello! It’s nice to meet someone who loves Indian food as much as I do. I could eat Indian food every single day. I actually tried for a short period of time, but I could tell my family wanted to eat something else and I had to realize that not everyone loves this wonderful cuisine as much as I do!
Great blog.
Thank you LaToya for your nice words. Be sure to stop back from time to time as I will be updating the blog regularly.
You can also have my recipes sent to your Facebook page by liking http://www.facebook.com/TheCurryGuy.
Thanks again and keep in touch.
Dan
Fantastic recipe for clam curry, very unusual.
Thanks for that! Think I might try it next time with one of your chilli sauces.
Hi Dan,
What a fun, delicious year you must be having! If you ever find yourself in Washington, DC, I’d love to share Gujarati and Jain dishes with you at my supper club. http://www.hushsupperclub.com
Ciao,
Geeta
Hi Geeta
I definitely will! I just checked out your site and it looks like a lot of fun. Thanks for stopping by.
Just purchased the new Tandoori Seasoning by Mohini Indian Fusions from Turlock, CA. Very good. I can send you some or wait until you are in California again.
Would love to try it. Keep it for when we are over and we’ll cook some tandoori in the pizza oven.
Hi Dan, I just found you on Twitter and followed you.
I would love for you to do a guest post on my Blog, I’m in Australia so maybe you could devise a curry for us Aussies Lamb maybe NOT kangaroo lol,
look forward to hearing back from you, cheers Lynne
Hi Lynne – I would love to. Thanks. Look forward to hearing from you. Dan
Hi Dan
Have you thought of putting a ‘stock cupboard’ list on your website? I love curries, but cooking one often means going out to buy stuff I should probably have in already! So what would you suggest as a basic stock cupboard? Living near an Asian supermarket, when I go in I get flummoxed! particularly when I look at some of the vegetables, which look weird and wonderful but would love to know what to do with them.
Your website is very informative!
Regards
Julie
Thank you Julie
I used to have a stock cupboard page but it appears to have gone missing. I’m going to find and post it again. Over the next few months I’m going to write recipes for some of those strange vegetables. Some are reaally nice.
Hi Dan, I really like your website. I currently live in Australia but originate from the Emerald Isle. like you I was young (19) when I went to live in England in the 80′s. I lived in Luton for 14 years. Having been weaned on Irish food all my life I wanted to try something new – just what is that gorgeous aroma coming from the Indian Restaurant. Well a few lagers later in an English pub I could not resist. These Bangladeshi guys (best chefs) knocked me up a fantastic Meat Ceylon, a Pilau rice and a tandoori naan. This fueled a passion in me that has never been quenched. My tip to you is use a good pinch of “ajowan” in your base gravy sauce it gives a whole new layer to the curry. Take care, Jon.
Hi Jon
Thanks for the advice. I’ve got some ajowan in the cupboard and will try it in my next curry gravy.
Hi Dan, me again. I notice in your large repertoire of curries that there is no “Tandoori Trout”. Using your tandoori paste marinade the trout (run diagonal cuts down each side of the fish), with natural yoghurt, for 24 hours in a clean plastic bag. Massage the bag gently every few hours. 20 minutes or so in a very hot oven and serve with wedge of lemon, salad and mint sauce. Yummy!
Hi Jon
Will do! I’ve used a similar recipe for tandoori bream.
I popped on to twitter this morning to find your follow which led me to your blog! I love it. Your passion and excitement is infectious and makes me want to cook one of your curry recipes straight away. I love your encouragement to involve your own personality in the recipes . Indian recipes can often be a little daunting and the way you talk about them here makes me feel the total opposite! I will be a regular to your blog and plan to get my curry on very soon!
Thank you so much for that Kathryn.
That means a lot coming from you. I love your blog. Your writing style and pics are great! I can assure you I will be a regular reader of your blog too.
Thanks for stopping by and if you ever have any questions about my recipes, please ask.
Dan. Really nice to see your recipes. Btw, are you in SF bay area? I recently moved here and have been hearing a lot about the Curry Trucks (CurryUpNow). But I’ve heard other not-so-good things as well (http://paneertikkameme.com/2011/10/27/the-sf-foodtrucks-and-hipster-apocalypse/)
I’d like to hear your opinion about the truck and if you’d recommend it .
Regards
Hi Dan
Love the site. Since I now regard you as a bit of a guru on all things curry related, I wonder if you can help me out. I had a curry this weekend (in Kidderminster) and they had a series of dishes on the menu called “haandis”. I am assuming that this is a type of cooking vessel and a style of cooking but I can’t find out much else about these curries. Also assuming that they are probably from northern Indian sub-continent . . . any advice or pointers would be very gratefully received!
Hi Rachel
Thank you very much for your nice words and for your question.
You are right, a haandi is a cooking vessel – a flared bottom pot to be exact. It is not a cooking style to my knowledge.
If you see a dish on an Indian menu such as murgh (chicken) haandi, it simply means ‘chicken cooked in a flared bottomed pot.
I think you are right about haandis originating in northern India but they are used all over India now. Hope that helps.
Sounds like it must have been a nice restaurant.
Thanks
Dan
Hi Dan,
Your recipes are an inspiration! I moved to central Bulgaria from Edinburgh, Scotland a few years back – I really miss being able to simply pop out for a good curry!
So I’ve been applying myself to cooking a wide a range of curries, with the help of some of your recipes…
Now with the help of friends who own a small cafe in my village, we run a monthly curry-night, serving a starter, three curries with rice & naan and dessert to (every time so far) a fully-booked restaurant of 16 mostly ex-pat brits! It’s become a great night on the local social calendar – I’ll try your latest naan recipe at next week’s event…
Keep up the good work!
Nazdrave!
Rob
Hi Rob
Thank you very much for that. Really glad you like and are able to use some of my recipes. Please let me know if you every have any questions.
Dan
I found some of your recipes in ezine articles quite interesting.
Do you mind if you include your recipes in my upcoming ebook?
I will not change any word and I will link back to your website.
This way you will have more people coming to your website.
Please contact me via email whether you allow me or not.
Looking forward to your reply,
Edwin
I’m Indian and even though I’ve eaten Indian food all my life, I’ve learned cooking from your recipes. Totally Love them
Thank you very much for that Shweta!
I’m really glad you’ve found my blog of use. It would be great if we could keep in touch.
Dan
Hi Dan
Do you have a recipe for sri lanka curry sauce which is served in many res taurants and take aways , it is usually hot and sour and made with coconut and served with lemon wedges.
Loved your gravy sauce recipe and made a madras with it , Very impressed with your site!
Kind regards
Judith
Hi Judith
Thank you very much for your nice words. I do have some really good Sri Lankan recipes but I haven’t typed them up yet. I hope to be posting them really soon. Have you subscribed to my blog? I imagine I will have a couple online with photographs within the next couple of weeks.
Thanks
Dan
Hi Dan, great site! Tried to down load your app onto iPad, all you get is the front page, when you add to front screen. Can you get it from the app store?
Thanks Steve
Hi Steve
Thanks for asking. It is still early days with the app. I will try downloading onto and iPad and see if I have any better luck. The app isn’t available yet but I am working on it.
Dan
Hi Dan, thanks for the reply, don’t work to hard. Take some time to enjoy your recipes!
Steve
Great curry recipes and love your website.wish my own was as professional looking as yours.Keep up the good work bringing us recipes for what I believe is the tastiest food in the world.
Dave at How To Cook The Perfect Curry
Hi Dave
Great to find another curry blogger. I just tried to access your site but it wouldn’t open. Could you send me the link again? I’d love to see it. Thanks.
Dan
Dan – your food blog is fantastic. I can’t believe how many different curry recipes you’ve been able to put on here!
Thanks a lot Simon. I’m working on it.
Dan: We run a small Inn at Berlin, Maryland, on the Eastern Shore. I discovered Tiffin boxes last year and bought a couple and thought to set up a lunch delivery service in town. Your recipes have helped to develop a Sampler Series of menus for folks willing to try this experiment. So far, response has been overwhelmingly enthusiastic.
You never know; this idea might fly. Thanks for your fun website and boundless imagination!
Thank you very much Mark or that. I’m really glad you like the site and that the tiffins are working for you. I think I need to get myself over to Maryland!
In San Francisco – Lahore Karahi. It’s sort of a hole-in-the-wall looking place but the best Indian food I’ve had in the Bay Area. There’s a couple decent places in the Mission too.
Dan. I cook a decent amount of curries so sometimes I veer away from the typical recipes. I tried something inspired by orange spice tea. Add some orange juice to a chicken curry and be generous with the ground pepper, cloves and cinnamon. Toss in a bit Turmeric and Paprika for coloring at the end.
Thanks Richard! I’m going to do just that!
In Burgundy, France – supposedly the gastronomic centre of the country and not a decent curry to be found! Slightly unfair criticism perhaps but I am SO SO SO delighted to find your website. I’m constantly on the web looking for good Indian recipes, but you offer everything I could possibly hope for on one site. Fabulous job. It’s also great to see comments and suggestions from other fans/fanatics….
Hi Carolyn
Really happy that you found my site and that you like the recipes. I’ll keep posting more. Be sure to keep in touch and thank you for leaving a comment. Dan
hi there dan im from yorkshire myself i wonder if you could do a meat keema like thay make in bradford meny thanks daved