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Making a good Curry

Updated on February 21, 2010

Making a Good Indian Curry / Making a Curry

If you are anything like me you will love Indian Curries, not just the curry but all the associated things that go with the meal, Onion bhajee, Nan bread, Bombay potatoes and all the other lovely things you can eat with your Indian meal. The best books around I have found for making authentic tasting Indian meals, as you would get from your local resturant or take-away, are The Curry Club series of books by Pat Chapman.

I have been using these books for over 20 years to make lovely Indian meals for me, my family and friends. Most of my friends have also purchased the books because the results are so good. I hope you will also take a look at them and maybe purchase them. 

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Madras Curry Base

The Madras curry is the standard hot,but slightly sour curry most people would eat at the local resturant, you will not find the recipe in any authentic Indian cook book, but most people who like a hot curry will like this.

The mild curry base.

2 tablespoons Ghee or vegetable oil

1 tablespoon Garlic puree

1 tablespoon curry paste or mild curry powder

1/2 to 3/4 pint(300-450ml)curry masala gravy

2 teaspoons tomato puree

1 teaspoon salt

water as required

1. heat the ghee, and stir-fry the garlic for 1 minute.

2. add the curry paste or powder, and stir-fry for 2 minutes.

3. add the masala gravy, stir-fry for a couple of minutes then add the tomato puree and salt.

4 To obtain the wateriness you require add the water to taste(you may need to add a little oil as well to keep the correct texture.

5. add your principal ingredient ie Beef, Chicken, Lamb or Prawns.

(curry masala gravy will be covered later)

Curry Masala Gravy

Hers how to make Curry Masala gravy, it will make enough for approx 10 curries. If you dont have the room for any excess, just make the ingredients smaller as required, the rest is the same.

1/2 pint or 300ml ghee or vegatable oil

5 tablespoons garlic puree

4 tablespoons ginger puree

10 onions coarsely chopped boiled in water for 3 mins and blended until fine texture

6 tablespoons tomato puree

1 teaspoon of salt


2 tablespoons turmeric

4 tablespoons curry powder

1-6 chilli powder(to taste)

2 tablespoons ground cumin seeds

2 tablespoons finely chopped fresh coriander leaves

1. mix the spices with water to make a paste, of the consistancy of tomato sauce.

2. heat the oil, stir-fry the garlic puree for 3 mins, then add the ginger puree cook for another 3 mins. Add the spice paste and stir-fry until the water has evaporated and the oil separates, approx 5 mins. If it needs it add water to make the gravy pourable.

3. add the onion puree and stir-fry for 10 mins. Then add the tomato puree and stir-fry for another 10 mins. then add the sail.

4. portion into 10 and freeze any you dont immediatly require, or just adjust amounts to make less.

Putting it all together for your Madras curry

Right here we go with how too make the Madras curry.

1 recipe mild curry base(see above for this)

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

1 teaspoon ground black pepper

1 teaspoon chilli powder

1/2 spanish onion, peeled and thinly sliced

4 fresh(or strained canned) tomatoes

2 teaspoons garam masala

1 tablespoon dry fenugreek leaves

1 tablespoon ground almonds

1 tablespoon fresh or bottled lemon

1. Proceed with stage 1 of mild curry base(see above)

2. make a water paste of the first four spices then add and fry for 1 min. Add onion and fry for 2 mins.

3. Continue with stages 2 to 5 of mild curry base(see above).

4 add the fresh or canned tomatoes at the end of stage 5. When simmering add the remaining items including your choice of meat such as beef,chicken lamb or prawns you can even make it vegatarian replace the meat or prawns with vegtables of your choice.

5. serve after a minimum of 5 minutes simmering or when you are ready.

Pat Chapmans Curry Club Books

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More Curry Club Books by Pat Chapman

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Another Chicken curry recipe

making curry paste

Discount Cooking Magazine Subscriptions

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    • profile image

      Cheap-Divorce 6 years ago

      Nothing better than a hot, tasty curry. I always make the dish in the morning and then let it cool and reheat slowly in the evening. It seems to bring out more flavor.

    • profile image

      BestItems 6 years ago

      I love curry to and did not realize how hungry I was until visiting your site, thanks for the information about making curry.

    • Swisstoons profile image

      Thomas F. Wuthrich 9 years ago from Michigan

      I love Indian dishes. The aromas can't be beat. Just walking into a good Indian restaurant and inhaling is a real treat in itself! 5-starring, favoriting and lensrolling this lens to my Laftovers lens.

    • jimmielanley profile image

      Jimmie Lanley 9 years ago from Memphis, TN, USA

      I love curry. When I make it, it's never as good as at the Indian restaurant, though. But I keep trying!

      I'm the new group owner of Asian Foods Group. Glad to have your lens part of the group!

    • sudokunut profile image

      Mark Falco 9 years ago from Reno, Nevada

      Yum, I love curry. I usually cheat at home and use one of those lazy cooking sauces but these recipes look pretty easy so maybe I'll stop cheating and do it the right way. Thanks for sharing!

    • profile image

      IsabelR 9 years ago

      Wow - Mouth watering stuff :-) I tried the Curry Masala Gravy and believe me it turned out to be quiet yummy :D

    • MargoPArrowsmith profile image

      MargoPArrowsmith 9 years ago

      Nice lens. I am putting it on my Margo's Ultimate Squidoo Library Lens: Main Branch 5*

    • ArtSiren LM profile image

      ArtSiren LM 9 years ago

      Great lens! You're right, Madras curry isn't authentic Indian. But your recipe sounds delicious - I've followed recipes in the past where they say Madras has coconut in it. So maybe that's an ingredient you might want to experiment with in a curry. 5*

    • CoolFoto profile image

      CoolFoto 9 years ago

      I enjoy curry, but, have never made it myself. Your recipes look good, so think I'll give it a try. 5 star thanks,

    • profile image

      philip5341 9 years ago

      Hello I am interested in getting a lens built, how much do you charge for a lens such as the "Making a good Curry"?



    • profile image

      philip5341 9 years ago

      Hello I am interested in getting a lens built, how much do you charge for a lens such as the "Making a good Curry"?



    • profile image

      indiamarks 9 years ago

      5 stars! Great lens! If your a fan of Indian Food be sure to stop by my new Lens Indian: The Best Cuisine Ever

    • Timewarp profile image

      Paul 10 years ago from Montreal

      I love Indian food, this lens is making me hungry!

      Eighties Blog

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      anonymous 10 years ago

      Aloha! Your lens has made me very hungry! Mahalo (thank you) for sharing your recipes. Please stop by my lenses when you can

    • Katrina LM profile image

      Katrina LM 10 years ago

      This is a great lens! Loved it! Thanks for all this info.


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