The Curry Bible

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Another curry named after the cooking dish, as opposed to really having anything to do with the ingredients.

Warm the oil in a large pan over a low to medium heat and add the cassia bark, fennel, star anise, clove and cardamom pods for a few minutes until they start to release their aroma, then add the ground spices, apart from the garam masala.I have avoided actually making and eating the dish thanks to the listed ingredient of Three fresh, hot, green chillies, chopped. It’s very hot but has a deep, aromatic flavour packed with spice and a wonderful warmth from the garlic and ginger. Grinding warm spices will cause condensation inside the spice grinder and make everything go clammy and unpleasant. It also contains recipes for some curry accompaniments, but not for any Indian (or any other cuisine) non-curry dishes.

Now add the dry spices, including the ground fennel seed, salt and the chopped tomato, mix well for a minute or so before adding half of the base gravy. Also included in the book are many of the starters and sides so that you can turn your curry in to a curry feast!Thus far I've only made three recipes from this book (Goan Prawn Curry, grilled Dry Fish Masala, and Green Coriander Mushrooms) but all were excellent and I have several dozen others marked for future use.

This book carried on from my first book ‘The Curry Guy’ and includes many more curry house favourites. Now add the dry spices excluding the garam masala, salt and the tomato puree, stir well for a few minutes.As well as including stunning recipes like fish seasoned with tamarind and coconut and lamb braised with oranges, Madhur also shares her tips for the best accompanying foods – she gives us recipe ideas for rice, bread, chutneys, relishes and sweets – the perfect complement for any curry. Take her glossary entry on Bamboo Shoots: since in the US and UK one can only purchase canned, she only explains what to do with canned.

Now gradually add the methi leaves and the remaining base gravy 100ml at a time, allowing it to thicken properly before adding more. No shortage of variety is proffered up in this book; with dishes from India, Singapore, Malaysia, Indonesia, Thailand, South Africa, Kenya, Great Britain, Trinidad, Guyana, Japan, and the USA.The recipes were chosen carefully, drawing on Thai menus from around the world to ensure all of the Thai cuisine favourites were featured. Trading Address (Warehouse) Unit E, Vulcan Business Complex, Vulcan Road, Leicester, Leicestershire, LE5 3EB. Every recipe I've tried (around 75% of them so far) are delicious and taste authentic - to my European taste buds at least.