The Indian Curry

The Secrets of British Indian Restaurant Curry Recipes

CATALOG SUSPENDED

The restaurant food enjoyed in British Indian restaurants for generations is very different to traditional Indian food, largely because the majority of "Indian" restaurants are owned and run by Bengalis, Bangladeshis and Pakistanis. In addition, the original recipes have changed to reflect local tastes and available ingredients. This has resulted in what is today identified as the "BIR" or British Restaurant Curry.


There are several web sites devoted to recreating the BIR taste at home and thanks to an anonymous contributor - we have pleasure in presenting what in our opinion is the closest recipe to recreating your favourite restaurant curry.


This recipe has been contributed by a customer who asked to remain anonymous (Thanks again "M"!) who has spent 20 years trying various combinations and recipes - his own personal "Holy Grail" and we reproduce it here exactly as he wishes.


The Basic Curry Sauce


(Tip: have a read of ALL of these pages first - pick a curry and ensure you've got all the things you need before starting).


4 large RED onions, coarsely chopped - yes red onions!
2oz unpeeled fresh ginger, chopped
3oz peeled fresh garlic, coarsely chopped
6tbs vegetable oil
1tsp heaped salt
½ tsp sugar
240g tin of chopped tomatoes
1tsp turmeric
1/2 tsp cinnamon powder (important!!!!)
1tsp Paprika
1tbs tomato puree
1tsp tomato ketchup


1. Fry onion in 1tbs of oil for 10 mins on a low heat until soft (not browned)
2. Put in the garlic, ginger and salt then add enough water to just cover the top of all ingredients.
3. Bring everything to boil then turn down to a simmer for 30 mins (no lid)
4. While this is simmering, place remaining 5tbs of oil, tomatoes, puree, ketchup and spices into another saucepan - boil then simmer for 10 mins on low heat.