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Welcome to Curry Recipes Online.

Welcome to the biggest curry recipes related discussion on the net today. Come on in to learn about indian restaurant style curry recipes, we have it all from secret curry sauce recipes to indian restaurant reviews. You can learn everything about curry recipes and indian takeaway cooking here.

This forum will help you learn how to cook curry just like a real British Indian Restaurant. We have been Online Since 2004 and have hundreds of genuine British Indian Restaurant recipes from real restaurants and chefs. We have thousands of like-minded members creating curry with passion, along with all the great recipes you can browse Pictures and Videos of all your favourite curries.

If you want to cook curry just like the Indian takeaway, join up now, its free and always will be... This forum is all about creating your favourite curries just like you would get from an Indian takeaway.

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March 04, 2015, 02:28:59 PM by Edwin Catflap | Views: 136 | Comments: 4

Madras being my favourite curry, I have a couple of faves - CT's and Madrasandy's. BUT I am always trying new ones so I tried Julians. Well it made a really nice Madras, the combination of cumin, tandoori powder and GM made a great difference. Well done Julian.
(I used CA's base, powders)

Here's his vid, which is in the public domain, and my pics with a cheats naan!

March 02, 2015, 04:57:07 PM by littlechilie
Views: 278 | Comments: 9



Hey all.

Inspired by Chewy's Madras Comparison.

We got around to ordering a TA last evening from long running well respected place, the vindaloo there has always been good but having not ordered for almost forever I wanted to compare my findings.

First impressions were the plastic tub, I like foil but anyhow! The curry was good but I was surprised at the consistency. Compared to mine I prefer my strained gravy.
Well here is a list of my opinion.

Sauce, I prefer strained base myself.

Aroma, deep and I could detect Tamarina and Naga paste.

Taste, very little garlic, no ginger coming through light on spice and heavy on Naga.

Oil, ladles of it! Lol I should imagine there was 2xladles of oil in the Vindaloo.

Consistency, thick but light with lots of tomato and chilli seeds visible to see, 50% puréed fresh toms, I could see the bits of skin in the sauce.

Fenugreek, none

Vinegar, very little.

Coriander, none.

My conclusion is that myself and most regular members on the CR0 are cooking better curry's than most established restaurants.
We are just not taking the time to compare then.
February 27, 2015, 08:12:01 PM by michael.t | Views: 264 | Comments: 9

Fish finger bhuna
wife and kids out fancied a chilli spice hit
Red onion chopped and fried       In with the garlic
One table spoon hot chilli powder      tsp mix powder
fresh toms and green pepper   chopped green and red chillies
Tamarind, sugar and salt to season   half a pint of water and a squeeze of lime

Not sure if this will make the front page of the forum
but if you like fish fingers and a curry it's a winner  ;D ;D
Pages: [1] 2

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