well ive just spent the last half hour trawling through the indian recipes without finding one that appeares on an indian take away/resturants menu!can anyone shed some light on a good chicken/beef recipe(like chicken jalfrezi or dupiaza) that will taste something like the classic take away you get on a saturday night!!!it doesn't matter what recipe ive tried i have not yet discovered the secret!can anyone help????

little eddie -

Type Curry in to the search box at the top of the page, select Chat from the drop down menu and go.
Lots of discussions and recipes. Maybe you will find something to your liking.

Hi there! I have to admit to preferring the more traditional home-made Indian food than some of the takeaway dishes but the question has been asked here before and I remember someone recommending:

[link]

However, I do think a lot of what people are looking for is the same consistency you get from restaurant/takeaway food. If you blend your garlic and onion mixture as well as whizz up your chopped tomatoes in a blender, you get a lovely smooth texture. Also, dry frying whole spices and then grinding to get the powders you need ensures you get the fuller flavour. Good luck!

Sorry Livewire, we posted at the same time!

many thanks for your info!i will be sure to try all leads(anything to stop the hubby moaning about my curries not being just so!)i have asked many of my indian friends but they are always reluctant to give awy family recipes(especially samosas)wich is another recipe that im after preferably not with filo pastry as they always seem to be!

Hi Eddie, my hobbie is Indian cookery, here is my version of the classic chicken tikka masala.

This is my own recipe and I have played around with it for years.

CHICKEN TIKKA MASALA


INGREDIENTS

5 cardamon pods
4 whole cloves
1 tea spoon coriander seeds
1 tea spoon cumin seeds
1tea spoon fennel seeds
½ tea spoon of each white and black mustard seeds
1 star anise
5 cloves of garlic
1onion finely chopped
1 x 1 inch root of fresh ginger finely chopped
3 / 4 chicken breasts
½ tea spoon if cumin
1 tin chopped tomatoes
2 tea spoons if paprika
2 tea spoons of turmeric
2 tbl spoons of veg oil
½ tbl spoon of tikka paste
2 desert spoons of coconut milk
a good hand full of fresh coriander leaf
4 tbl spoons of double cream
2 of red and green chillies
4 tea spoons of sugar


first roast all the seeds, whole cloves cardamon pods and the star anise in a dry frying pan, then grind in pestle and mortar put to one side, fry the onion in some of the oil until soft don’t allow to colour add the garlic and fry for 2 more mins, put the toms in a pan add the onions and garlic, fry the chicken until sealed on all sides add the rest of the oil, ground seed mixture, cumin, paprika and turmeric fry for 2 more mins then add to the onions and toms, add the tikka paste, coconut milk, chillies and cream bring to the boil then reduce heat to low and simmer for 45 mins stiring every 10 mins, now add sugar and cook for another 10 mins, now add the corinder leaf and take off the heat.
You could eat this now, how ever its best left to cool, then put in the fridge over night then reheat.


Hope you enjoy it regards Andy.

also just to add, when making curries, as Georgie says blending up the onion and garlic to a puree, if u make a big batch of this and the tomato paste, it freezes really well for next time, and is the base for most indian recipes...

There is a superb book by Kris Dhillon called The Curry Secret.....it shows how to recreate that resturant taste at home, i have family and friends who are still not convinced that i am not cheating and ordering from the local curry house and taking all the credit.......best of luck Dave

I'd strongly recommend a recipe book by the Curry Club (Pat Chapman, I think). Its called Favourite Restaurant Curries. The writers have collected recipes from around the country, of their "Favourite Restaurant Curries".
It explains the basis of a good curry is the curry gravy, made in advance, of Liquidised onion, ginger, garlic and some spices, obviously. This can then be put into tubs and frozen. It takes an age to prep, but I have to say the finished artical is tops!!!.
To make a typical curry then only requires a drop of ghee, extra garlic if you must, fry the individual spices for the particular curry, add the gravy, cook through, sprinkle of coriander and enjoy....
I have a bit of a reputation for my curry, and most recipes are from this book.
Well done Curry Club.

her,here johnM1. Yes I have got this book and I play around with the recipes.

I would recommend the book'The Curry Secret : Indian Restaurant Cookery at Home ~Kris Dhillon' available at amazon for £3.99
The basis of all Indian curries is 1 particular sauce which is modified for the dishes - this book explains how to make it.
Stephen

Ok, I didn't mention that I also have the Curry secret book also, and tried many of the recipes, and yes great curries, but I have to say to those who use it as a bible, the 'gravy' recipe is also in "Favourite Restaurant Curries" by Pat Chapman, and in my opinion, is far better. I beg you to give it a go. the Madras recipe is to die for... and i've no financial link, just a love for a great curry . xxx

i am pleased to say that i have been on the amazon site and ordered "the curry secret"book and they are trying to obtain a copy of the"favourite restuarant curries"for me(fingers crossed!)i've also been on the curry frenzy web site and tried one of their chicken curry recipes last night,it was pleasing but not quite it so i can't wait to get my hands on these books!thanks loads for the info chaps,your very nice people.xxx

good luck, let us know when u have the recipe and how it goes...

I was looking on amazon for the favourite rest curries, there were a few listed but not easily available. I did a search on google for the title and came up with the curry club's indian restaurant cookbook - also pat chapman. does anybody own this and do you know if it is the same recipes?

The exact title is "FAVOURITE RESTAURANT CURRIES" ISBN 0-86188-868-5.
I bought mine from Waterstones Bookshop. I have rang my local shop and although it is out of stock, it could be ordered. Its first published in 1988 and reprinted 1994. Currently priced at £9.99. If you want a phone no. 01733 555323 (Peterborough). I tried their website and ended up at Amazon ? Hope you find it soon.

You could also try www.countrybookshop.co.uk
I saw it there, same title, different cover. I quess its one of the many reprints.

Hi JohnM1, contacted country book shop. The book is out of print so they wouldn't be able to get it. No waterstones shops have it and they told me that their website takes you straight to amazon, so it looks like trawling round the 2nd hand bookshops lol. I have a few curry club books, so I'll see if there is anything in them.
Thanks anyway

Hi little eddie & carol2, I've got the Curry Club's Indian Restaurant Cookbook and it's incredibly good. The Rogan Josh Gosht is the closest thing I've ever tasted to an authentic takeaway (although I do it with chicken, not lamb). Hope the following link may be of some use to you in getting a copy of Favourite Restaurant Curries. Happy cooking [link]

hope everyone can follow my recpie. when ever i make it everyone says how much they like it. you can make it as hot or as mild as you like. From Nicola Beef Buffad 3 tablespoons oil 2 onions sliced 2 cloves garlic, finely chopped 3 green chillies chopped 3.5 cm (1 1/2 inch) piece ginger chopped 750g (1 1/2 lb) braising steak, cubed 1/2 teaspoon chilli powder 1 teaspoon turmeric 1 teaspoon pepper 1 teaspoon ground cumin seeds 1 tablespoon ground coriander seeds 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 300 ml (1/2 pint) coconut milk - see note salt 150 ml (1/4 pint) vinegar
Heat the oil in a large saucepan, add the onions and fry until they are just beginning to brown, then add the garlic, chillies and ginger. Fry for 1 minute, then add the beef and remaining spices. Stir well and cook for 5 minutes, stirring occasionally. Add the coconut milk, which should cover the meat; if it does not, add a little water. Add salt to taste. Bring to simmering point, cover and cook for about 1 1/2 hours, until the meat is almost tender. Add the vinegar and continue cooking for about 30 minutes, until the meat is tender and the gravy is thick.Serves 4 NOTE: 75g (3oz) creamed coconut, melted in 250 ml (8 fl oz) warm water, can be used instead of coconut milk.

Thank's everyone for your comments,but i can now annouce that my kris Dhillon book arrived on friday and i've been dabbling over the weekend and oh yes iv'e found heaven!I tried the normal chicken curry recipe first then last night we had the chicken dupiaza(the hubby's fav)and it was the closest thing iv'e had yet to the restuarant one!So i am very much oblidged to you all.Having said that i'm still going to hunt downto the Pat Chapman book to see if this one is as good and then i will really be a happy bunny!jane.xxxxx

All your Curry Recipe searches are over! I have been regularly visiting a great 'Curry' site called

[link]

it's absolutely brill. I have never been used to cooking since leaving home, but with the use of this site I am a true chef in the making. The site also has many other features as shopping for cookware, tips, news, A to Z of curries. Hope you enjoy.

Hi all! Sorry to ask what may seem like a very simple question, but where or how do you get ginger paste?? I've tried putting fresh ginger in a food processor, but it always seems to end up stringy! HELP!!!!

You can get ginger puree in most of the supermarkets, it is normally with the spices in jars one brand is the 'Very Lazy' brand - but I get mine from the local Indian grocer as it is far cheaper and they have loads of other spices also much cheaper.

Since eating in R. Steins restaurant in June i have 3 times tried to cook his Goan fish curry so that it tasted exactly the same and so far have been disappointed, i have followed the recipe but have not been successful yet.