Contact Me
By Dan Toombs on Tuesday, April 17th, 2012 | 38 Comments
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.
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
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.
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
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
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
Thanks Remi for the suggestion. I will do this. Hope to have it typed up in the next week or so.
I look forward to it. Thank you.
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
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
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
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.
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
You got Google Page Rank of 2 out of a possible 10. Congratulations!!
Thanks but page rank is dead. Has been for about two years. LOL.
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
Sorry for the late reply Patricia. Here is the recipe. Enjoy. http://www.greatcurryrecipes.net/2011/03/05/impress-your-family-with-this-chicken-cafreal-recipe/
Dan
hi dan , love your recipes are there any plans to bring your book out in paperback in the near future.
cheers mark
Hi Mark – I would love to. Just need to look for a publisher. I’ll definitely let you know.
Dan
hi!
it wont accept my rafflecopter entry for the turkey comp – would you be able to confirm I’ve entered?
Thanks so much!
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.
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
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.
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
hi Dan,
Tried your naan bread recipe last night,on the hob, and it was really very good!bravo sir
Thanks for trying my recipe Paul. Really glad you liked it.
Dan
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!
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
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
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
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?
Thank you very much Hilary. I’m really glad you like my recipes. Here is my recipe for prawn puri. Enjoy.
http://www.greatcurryrecipes.net/2012/07/11/an-easy-and-tasty-prawn-puri-recipe/
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!
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
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
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.
“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.
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
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