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Contact Me

The best way to contact me is through my Twitter account @TheCurryGuy. I’m almost always there.

You can also email me at dan(AT)greatcurryrecipes(DOT)com

I am also contactable by phone on 07810 372295.


58 Responses to “Contact Me”

  1. Karen Palmer says:

    I am from Toronto Canada which has good indian food,however I now live in Scottsdale AZ which does not have any. Back in Toronto a restaurant served a sauce with ijumbo shimp that they called “Shakuti “. It was creamy, coconutty with pieces of coconuts and onions . Do you have a recipe for a seafood dish like this? Thank you

    • Dan Toombs says:

      Hi Karen

      I do have a few coconut prawn dishes on my site. I know a great version of Shakuti which will will be posing very soon so please watch for it. Thanks.

  2. Chris Albury says:

    Hi – love your site and am planning to make the basic curry sauce to get started. However, I’m in the Bahamas and there is NO fenugreek here. Can you suggest a good alternative or will it make a big difference if I simply leave it out? Thanks

    • Dan Toombs says:

      Hi Chris

      There really is no alternative but don’t let that stop you. Use the freshest ingredients you can find and your curry sauce will be amazing! Thanks Dan

  3. Remi says:

    Hi Dan,

    Sorry to bother you again, but I’m busy with as many of these recipes as I can, and must say have not been dissapointed yet. Thank you!
    I live in France and rely on kind visitors from the UK to bring me some of the ingredients that I cannot find in France. I think it would be really useful to have a list of spices and ingredients to have in the cupboard that would cover (all of) your recipes. That way on my next visit to the UK I have a ready made shopping list.
    I know this is a bit of work for you but I think that many readers would find this useful.

    Thanks again,

    Remi

  4. David Percival says:

    Im doing the comp for the WIN An I.O.Shen Chef’s Knife
    And for the last couple of days it won’t highlight this

    RT & post a link to the tweet on twitter on the rafflecopter

  5. Priscilla says:

    Hi Dan
    I just wondered if you could help me out with a recipe for a vegetable curry? I’ve already made your curry gravy, which by the way is such a fantastic base and I really love the fact you can cook a big batch and then freeze it for future use. I’ve made your Chicken Madras which was so tasty the best I’ve ever madeeven if I say so myself and my hubby loves me more than ever since I found your site, yum, yum!!!
    Going back to my curry…. I’d like to use butternut squash and maybe some courgettes and wondered if I could trouble you for some ideas as I couldn’t seem to find anything on your web site.
    Thank you Dan, I shall look forward to hearing from you.
    Kind Regards
    Priscilla

  6. Steve Malczewski says:

    Hi.. Have you had any issues with the IO Shen knife handles developing cracks. I have two knives with this issue, and no one seems to be able to help me out.. Any feedback would be appreciated.. Thank You

    Steve

  7. Justin Forming says:

    Such a shame but you will find this comper regularly lists her wins on eBay
    http://www.ebay.co.uk/itm/The-Ultimate-Nepalese-Cookbook-by-Pemba-Lama-Paperback-2012-/330791468959?pt=Non_Fiction&hash=item4d04b53f9f&_uhb=1#ht_500wt_1156

    She claims all sorts & has been proven to be a liar, but claims bulling when found out. If you google her & other of her items listed you will see most are competition wins.

  8. Shruti says:

    Hey Dan
    Glad you like the Besmoke Spices. Now I have a recipe that uses 26 different spices then the whole thing is smoked before serving. Speak Tuesday at Besmokefoods for this great recipe
    Ps. This dish is served in the deserts in India. Find out what grey colour plant that grows like moss on stones in India is used for this dish. I have yet to find out its name – its used as a spice.
    Cheerio

  9. Jaishy says:

    You got Google Page Rank of 2 out of a possible 10. Congratulations!!

  10. patricia van dipten says:

    Hi Dan… I really enjoy your recipes and will try them soon. I,m the same as you love to cook Indian food.
    But I have a question I was reading a recipe in you blog about a whole chicken with cilatro roots and spices and can,t find it anymore looked throu all your data. Would you be so kind to give me that recipe. Your children loved it too there was a picture with them eating the chicken. Thank you very much

  11. mark says:

    hi dan , love your recipes are there any plans to bring your book out in paperback in the near future.
    cheers mark

  12. Amy Ripley says:

    hi!

    it wont accept my rafflecopter entry for the turkey comp – would you be able to confirm I’ve entered?

    Thanks so much!

  13. Tony Watson says:

    Dear Curry Guy,
    Having made your recipe for Dosas, it was fantastic. However, I would like to know if the rice/lentil mix is freezable? As there is a long time in preparation, it would be nice if I could freeze half of it for later.
    Thanks,
    Tony.

    • Dan Toombs says:

      Hi Tony

      To be honest, I’ve never tried. I will though. I know what you mean. It’s a lot of work so I would like to know how it freezes. Will try soon.

      Dan

  14. Neil says:

    Hi Dan.
    Just wanted to congratulate you on a fantastic web site. It’s really rekindled my interest in great Indian food.
    If you could just clarify one thing for me though. In your recipes a lot of the measurements are given in Tablespoons. Is this the British tablespoon(3 x teaspoon) or the American tablespoon (4 x teaspoon)?

    Many thanks.
    Neil.

    • Dan Toombs says:

      Hi Nell

      I rarely cook with measures at home. I would say I use 3 x teaspoons = 1 tablespoon to start. I do often add more of this or that later to taste when I check for seasoning.

      Thanks
      Dan

  15. paul says:

    hi Dan,

    Tried your naan bread recipe last night,on the hob, and it was really very good!bravo sir

  16. James says:

    Hi Dan,

    Amazing blog and looking forward to downloading your E-book later today.

    I moved from the UK to Germany so cannot get the BIR style curries I know and love. I will be trying your recipes soon but I find they are suited to produce larger quantities, but I lack freezer space to save much.

    Do you have any tips for producing a portion suitable for say 2 people? Would I need to divide the recipes quantities by a certain factor, etc,etc?

    Thanks for any tips you can offer!

    • Dan Toombs says:

      Hi james

      My recipes are made for 3 to 4 people so just divide by two or make the whole recipe and store any leftovers in the fridge. They should keep for a couple of days and actually taste better the next day.

      You can do the same with the curry sauce. This could be a little more difficult but divide by five. Remember that the base sauce should be looked at as you would a stock. There isn’t much flavour in it. You add the different spices to make your curry of choice.

      To be honest I never use measures when I cook at home. I just add spices a little at a time until I find the flavour I’m looking for. As you are making smaller portions, I suggest you try doing the same.

      Good luck and be sure to let me know how it all goes.

      Dan

  17. Mick says:

    Hi Dan,
    Great Book, our thanks for breaking the restaurant nexus. Great case study in persistence and marketing In today’s online world.

    Do you have the recipe for the yogurt mint sauce served at the restaurants with poppadoms, tikka and tandoori please?

    With appreciation

    Mick

  18. Mike says:

    HiDan
    I made the chicken saagwala, which you make a base curry sauce use what you need then freeze the remainder which i did and it worked great being able to use a portion whenever it was needed,my question is could the base sauce be used for a fish curry ? Thanks

  19. Hi Dan
    Have cooked four of your recipes already 10/10 as we come from the midlands we do have a choice of some of the best Indian restaurants so finding you has solved the problem as we moved to Spain 10yrs ago and although Imhave been cooking curries they don’t match yours, we are fortunate to have a shop that stocks all the spiced. I am going to try your,Puri recipe but cannot find your prawn puri recipe anywhere can you point me in the right direction please?

  20. Elektraman says:

    Just made your lamb bhuna from your ebook, tastes awesome!

    Is there a typo though in the recipe where it says “Pour in the oil” as no oil is mentioned in the ingredients?

    As much as I loved your lamb bhuna recipe I didnt like the Korma recipe though. It was more like a satay and I reckon my Kashmiri korma recipe is much better and closer to a restaurant korma..the double cream just made you feel bloated afterwards..

    Love your work though, keep it comin!

    • Dan Toombs says:

      Thank you very much for letting me know. I’ll get that fixed. Can I see your Kashmiri korma recipe? I’d love to try making it.

      Thanks
      Dan

  21. Elektraman says:

    Certainly, here it is

    “JASONS AWESOME KASHMIRI KORMA”

    Make Chicken Marinade

    •+1 heaped tsp ginger (finely grated or minced)
    •+3 garlic cloves
    •+150g natural plain yoghurt
    •+ 1.1 kg chicken breast and mix well
    •Marinate overnight in fridge (or 2 – 12 hours minimum)

    Make Onion & Chilli Sauce Base

    •2 finely chopped onions
    •1 dried red chilli (or lazy chilli)
    •Puree in magimix, then with hand blender (with 3 tbsps water)

    Make Spice Mix

    •+ 1 tbsp ground coriander
    •+ pinch of ground black pepper
    •+ 1 tsp turmeric
    •+ 1 tsp garam masala
    •Stir fry for about 1-minute over a low heat in frying pan with 2 tsp of melted ghee

    Turn up the heat a little

    •+ add the onion and chilli sauce base
    •Stir fry 20-30 mins
    •+ chicken marinade
    •Stir fry 10 mins

    To cook the flavours in

    •+ 160g tin creamed coconut & some water & bring to the boil. Stir till dissolved.
    •+ 2 heaped tbsps ground almonds (& handful desiccated coconut too if desired).
    •For Kashmiri Korma + mango or banana
    •Measure of mango pulp (optional)
    •Reduce heat to low, cover pan & simmer till chicken tender (30-40 mins)

    To finish

    •Remove from heat, + lemon juice & salt
    •+ 3 tbsps of sugar (or honey)
    •+ optional dollop of double cream for creamier sauce (although this can give you that “bloated feeling” after eating!)
    •To garnish + toasted almonds & chopped coriander leaves

    • Elektraman says:

      The secret here is when pureeing the onions spend around 5 minutes doing it till they are baby food consistancy, then saute them “long and low, I do this for around 30 – 45 minutes! Thats how you geet the sweetness into the Korma.

  22. Elektraman says:

    “Jasons Goan Curry” – A warm and hearty Korma-like curry.

    If it’s okay with Dan here is another recipe of mine. I was making a Goan fish curry for the first time one night and it was suppossed to end up like a stew. Halfway through I decided I didnt like where the recipe was going andtook some inspiration from my Korma recipe.

    Marinate fish for 30 min;

    •Cut 800g fish (salmon, cod or white fish) into blocks, put in glass bowl
    •+ Juice Of 1 Lime
    •+ Pinch Of Turmeric
    •+ salt

    Make chilli water;

    •Soak 3 Red Chillies in water for 15 min. Save water.

    Make onion spice mix by blending to a smooth pulp with some of the chilli water (10 min in blender!);

    •1 ½ tsp paprika
    •2 tsp coriander seeds (ground in a mortar & pestle first)
    •1 tsp cumin seeds
    •¾ tsp turmeric
    •1 large chopped onion
    •3 Red Chillies
    •2 cloves of garlic
    •1 tsp tamarind paste
    •100g grated fresh coconut

    In a frying pan with heated ghee;

    •+ onion spice mix & sauté for 20 min
    •+ 4-6 Tbsps of tomato puree.
    •+ 2 x 160g tins of coconut cream
    •+ 3 Tbsps of sugar (or honey), lemon juice and salt.

    Then add the marinated fish (minus the juices) & cook for 10 min.

  23. dave trolley says:

    Hi
    have made your base source but cannot find a recipe to use with it they all seem to be full recipes please help thanks

    • Dan Toombs says:

      Hi Dave – I’m in the process of omitting all my Indian restaurant recipes from my site to stay within Amazon’s T&C. That way all the recipes will only be in my ebook. You can still use most of the recipes on the site with this sauce though. To date, the only two I have taken off are the chicken tikka masala and the korma. If these are the recipes you were hoping to make, just use about 500ml of the base sauce or a little more if you like more sauce and then follow the rest of the recipes.

      Thanks and sorry for the inconvenience.

      Dan

  24. Jaristokraatti says:

    Hi Dan,
    Tried a couple of your recipes today/yesterday and they all were spot on. The pumpkin soup (w/out cream as intolerance in family) was perhaps the best Indian thing I have had for a year.

    Thank you!

  25. Steve says:

    Hi Dan,

    Wonder if you can help, I’m finding a problem when I’m cooking various curries in that the consistency of the sauce (Madras etc…) looks fine in the pan but when I serve it separates so that I get a pool of water around the rice with a much thicker curry than I really want on the top. Any ideas how to stop this ?.

  26. Pollyanna says:

    Hi there, I have just found you on Twitter. I am the director of a beauty spa in Pimlico, which is irrelevant….but I am very interested in your curries! I have tried to download it from Amazon, but it is only for Kindle. Do you know how else I can get my hands on a book?
    Thank you!! I have been after these recipes for about 20 years!!!
    Best wishes,
    Polly

    • Dan Toombs says:

      Hi Polly

      Thanks for writing. You can view my ebooks on any device not just Kindle. My own personal copies are on my iPad. All you need to do is download the free Kindle app for PC, Mac, iPhone, iPad or any Android phone or Blackberry.

  27. Jo Gardner says:

    Hi, One question. I would adore to have your curry books but they all seem to be in Kindle form. I don’t have a Kindle so how do I get the books? I have looked several places for the books but to no avail. Help.

    Jo

    • Dan Toombs says:

      Hi Jo

      Thank you. Many people have asked about printed books. Unfortunately it won’t be happening anytime soon. I had a publisher but they backed out last minute because I’m not a celebrity.

      Still hoping. My ebooks can be viewed on other devices though such as iPad, iPhone, Android phones, PC and Mac. You just ned to download the free Kindle app for whatever you are using.

      Hope this helps
      Cheers
      Dan

  28. Mary says:

    Hello Dan,

    I love your Haddock recipe. I work for Hello Fresh which is a fresh food delivery service. I am the blogger out reacher and would like to offer you the opportunity to review one of our boxes.

    Email me to discuss this further.

    Have a great sunday!

  29. Ramon Moore says:

    please can you tell me where I can buy your new book online (How To Make British Indian Restaurant (BIR) Style Meals)book form not kindle.
    thank you.

    • Dan Toombs says:

      Hi Ramon

      Right now it’s only available on Amazon. But you don’t need a Kindle. It can be downloaded to almost any smartphone or tablet.

      Thanks
      Dan

  30. Simon says:

    Hi Dan

    Someone was asking for a butternut squash recipe and this one is awesome. I personally go heavy on the lemon and it really works. My daughter who is a “veggie” adores this.

    Butternut Squash and Chickpea curry

    1 butternut squash, 6-8 inches high, peeled and diced with seeds scooped out
    200g spinach, washed and excess water squeezed out, chopped
    1 tin chickpeas
    1 small tin of chopped tomatoes
    1 tin coconut milk
    2 cloves garlic, finely chopped
    1 onion, finely chopped
    1 green chilli, finely chopped. More if you like it very hot!
    1 thumb size amount of ginger, peeled and finely chopped (I freeze mine and finely grate it with the skin on – it’s a lot easier than chopping finely)
    A good handful of chopped fresh coriander
    Half a lemon (or more)

    Spices:

    1 tbsp cumin seed
    1 tbsp coriander seed
    1/2 ~ 1 tsp turmeric
    8 black peppercorns

    Method:

    Grind the spices in a pestle & mortar or an electric spice mill.
    Fry the onion until translucent over a medium heat in some oil (sunflower or groundnut are my choices).
    Add the garlic, ginger and chilli for a minute or so.
    Add the spices for a minute or so, you’ll start to smell them as they temper.
    Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes.
    Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it.
    Drain the chickpeas and add to the sauce. Also add the spinach.
    When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go.

  31. john says:

    Hello just emailing to see if you could tell me where i could purchase your books from.

    • Dan Toombs says:

      Hi John

      I only have ebooks. They are all available on Amazon. Maybe someday I’ll get a publisher and I’ll have printed books too. LOL.

      Dan

  32. Lisa says:

    Hi Dan
    Is it ok to refer to you and your base curry sauce recipe in my gardening blog? I am about to make it with home grown tomatoes, so it would be great if I could let my readers know where I got the recipe from.
    All the best
    Lisa

  33. Frankie Rudd says:

    Hi Dan,
    I have bought your ebooks – but have to read them on my mac upstairs and run down to the kitchen to cook! Any chance I can get a printable file?
    Thanks
    Frankie

    • Dan Toombs says:

      Thank you for purchasing my ebooks Frankie. I would love to see them in print but do not have a publisher yet. I may self publish them. All of the money made from my ebooks is being put away so that I can do just that.

      Cheers
      Dan

  34. Mel hanly says:

    Hi Dan
    I’ve lived in Australia for the last 9 years and have missed my UK Curries dearly as the Restaurants here in general are just not the same. Last week I found your e-books online and down loaded the BIR curry book… Made my first one yesterday from scratch and was so happy with the results. Can’t message you on Twitter as u haven’t followed me yet but wanted to ask which type of mint sauce goes in your Patia dish? Also what is the tandoor spice? King prawn Patia is one of my favorites but can only get it when I visit the UK. I will be back in dec for a month with my wife and intend to OD at our local curry house in Coventry, Bombay Joes.. Awesome food
    Kind regards and big thanks
    Mel

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