The Curry Secret: How to Cook Real Indian Meals at Home .. £1.99 at The Works (from £5.99) - HotUKDeals
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First post so please be nice!

Saw the Amazon deal and as I had bee n in my branch of the works today (braintree, essex), thought I would post it!

Lots of copies available on shelf (10+) at £1.99 from £5.99. Don't know if local only but would imagine other stores would have the same.

From a quick flick through, it looks like a really good book .... great recipesfor cooking Indian restaurant meals in your own home and broken down well to give anything from snacks and nibbles to meat specific recipes to sweets. Also gives recipe for the basic curry sauce to adapt for all recipes!
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kaiser71 Avatar
6y, 10m agoFound 6 years, 10 months ago
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#1
Or just order a curry from the local
#2
Kaiser could always do the Market Spice buffet on Sunday if too lazy ;-)
#3
Saw it in the Works before Christmas but not this cheap. Nice.
#4
wonder how 'restaurant' like they actually are?
#5
SunTzu
wonder how 'restaurant' like they actually are?


From the reviews they are pretty authentic ... much close to UK takeaways than the usual! Lots of positive comments on the Amazon thread on here for the same book. Looking forward to trying I must admit :)
#6
Thanks heat and rep for you.
#7
I got this book at Christmas, and made a 'feast' at the weekend, 6 dishes, all very nice.... The Jalfrezi is superb! As close to (and maybe even better) the take away/restaurant as you'll get, at a fraction of the cost!, and not as many calories!!! A little bit of prep work needed, but the making of the curries takes minutes... Definately worth a punt at £1.99!
#8
I have cooked from this book a few times. It never ends up like a restuarant curry but a nice change from take away or a traditionally cooked curry. :thumbsup:
#9
This is a truly excellent book, full of recipes that you'll actually use. The absolutely most useful of all is the curry sauce base which takes an absolute age to make but, as you make (seemingly) gallons of it, it lasts forever. At this price I may even have another for the day the turmeric stains finally render the text illegible.
#10
Good post mate , I love Curry and need to learn something else other than Madras . All my attempts are tomato based .
#11
this will be the best recipe book you will get, takes ages to prepare the sauce but is worth it
#12
Great book, great price. Some very useful recipes and inspirations.
#13
Could not find online!
2 Likes #14
If you prefer "UK Indian" maybe try http://www.cr0.co.uk/;)
#15
It's a very good book. heat and rep
#16
I have this book. He has just released the new, updated one. It's a good place to start, but I have been on the hunt for the resaurant style curry for years and have acumilated many books and websites. After years of trying, I have found that I borow from a few different books and websites to get closer to the real deal - infact, I have just made one tonight and been told it was the best one yet...

I have also learned how to cut down on the time and effort involved in making the British resaurant style curry down to about and hour'ish.

I now base my curry mainly around the Basic curry sauce recipe in 50 Great Curries of India by Camellia Panjabi and Peter Knab . Using a hand blender to belnd the sauce into a smooth paste and adding ground Methi leaf and home made garam masala (recipe from the curry secret) 10 mins before the end. Slow frying of the onions is most important and what I like to do is moderatly burn the bottom layer of onion towards to end

The frying of the onions is the most important part. With this book and the one I mentioned, you can come very close. I am still not happy with it completly though after maybe 4 or more years of trying... So I just keep trying to learn.
#17
supplyuk
this will be the best recipe book you will get, takes ages to prepare the sauce but is worth it


I agree once you get into it well worth it and we save a fortune.
#18
I've had a copy of this for ages and used it loads. I agree that the sauce takes a while to prepare, but once it's made and in the freezer it's a cinch to make a curry with it. Might treat myself to a new copy - mine's falling apart. Recommended.
#19
I agree with the earlier posting on [url]www.cr0.co.uk[/url]

I used Kris Dillons book for a while and even went on an Indian cokkery course but the website above gave fantatsic results every time. Save yourself the cash and get on the website
#20
JMC39
If you prefer "UK Indian" maybe try http://www.cr0.co.uk/;)


Fantastic site JMC, thanks..:thumbsup:
#21
Great book this! The only downside is that boiling the onions is a bit grim because they turn blue and look and smell horrible for days after!!
#22
i have the ultimate Curry secret and it is the only way to quickly make a real Indian restaurant style curry at home in just a few minutes. I discovered this secret just over a year ago and have never ordered another take away since.

There is a small factory business called Meahs curry sauces in Luton and they are a group Indian blokes selling real curry sauces as made in their own restaurant. You can buy pots and they serve 2 very large portions of sauce and you just add your own meat or Quorn chicken as we do

This is proper curry and it is different class. If you live within driving distance of Luton and you want to try it out, message me and I will give you their details.
#23
This is a great book, I've owned a copy for years, the recipes are easy to follow and the results very authentic. Great at this price.
#24
MadeInBeats;7510036
I have this book. He has just released the new, updated one. It's a good place to start, but I have been on the hunt for the resaurant style curry for years and have acumilated many books and websites. After years of trying, I have found that I borow from a few different books and websites to get closer to the real deal - infact, I have just made one tonight and been told it was the best one yet...

I have also learned how to cut down on the time and effort involved in making the British resaurant style curry down to about and hour'ish.

I now base my curry mainly around the Basic curry sauce recipe in 50 Great Curries of India by Camellia Panjabi and Peter Knab . Using a hand blender to belnd the sauce into a smooth paste and adding ground Methi leaf and home made garam masala (recipe from the curry secret) 10 mins before the end. Slow frying of the onions is most important and what I like to do is moderatly burn the bottom layer of onion towards to end

The frying of the onions is the most important part. With this book and the one I mentioned, you can come very close. I am still not happy with it completly though after maybe 4 or more years of trying... So I just keep trying to learn.

I think part of the problem is the fact that all restaurant curries are different! I love the madras from one of our locals, but wouldn't touch it with a barge-pole from the others. If only they'd teach us how to make it!
#25
MrBrit;7510535
i have the ultimate Curry secret and it is the only way to quickly make a real Indian restaurant style curry at home in just a few minutes. I discovered this secret just over a year ago and have never ordered another take away since.

There is a small factory business called Meahs curry sauces in Luton and they are a group Indian blokes selling real curry sauces as made in their own restaurant. You can buy pots and they serve 2 very large portions of sauce and you just add your own meat or Quorn chicken as we do

This is proper curry and it is different class. If you live within driving distance of Luton and you want to try it out, message me and I will give you their details.


You mean these? http://www.curry-sauces.co.uk/about.asp:thumbsup:
#26


If so, it IS cheaper just go to the takeaway! £4-odd per pot for curry sauce
#27
panddda;7511188
I think part of the problem is the fact that all restaurant curries are different! I love the madras from one of our locals, but wouldn't touch it with a barge-pole from the others. If only they'd teach us how to make it!


Ah, but they didn't use to be so different... It used to be amazing how they taste was so similar all over the country! There was a BIR taste that those of use who remember the late 60s to late 70's when the Indian restaurant trade was expanding and booming in this country... since then, the standard has varied more and went steadily downhill, and more recently went steadily toward trendy more upmarket places and in a totally different style :-(
#28
Heat & rep added, better than the £3.99 Amazon deal posted earlier.
#29
nihcaj;7511425
If so, it IS cheaper just po go to the takeaway! £4-odd per pot for curry sauce


It is quite expensive I suppose and I am sure an home made naan will take some perfecting until it is as good as a real one.
#30
MadeInBeats;7510036
The frying of the onions is the most important part.


..... and the one thing we can be certain about - it forms a part of much domestic Indian food preparation, but serves NO part whatsoever in British Indian Restaurants where the stock base sauce is made by BOILING onions; the only frying of onions takes place in the final preparation before it goes out of the door, to greater or lesser degree, depending on the particular dish that is being put together!

You may well get a very palatable indian style dish, and in fact may well be more authentically "Indian" but it is not in the style that this book, and many other devotees of the British Indian Restaurant seeks to imitate :-(
#31
This is a brilliant book we've had it for years and won't use another one for curries. Brill buy it!!!!!!!!!!!!!!
#32
nihcaj
..... and the one thing we can be certain about - it forms a part of much domestic Indian food preparation, but serves NO part whatsoever in British Indian Restaurants where the stock base sauce is made by BOILING onions; the only frying of onions takes place in the final preparation before it goes out of the door, to greater or lesser degree, depending on the particular dish that is being put together!

You may well get a very palatable indian style dish, and in fact may well be more authentically "Indian" but it is not in the style that this book, and many other devotees of the British Indian Restaurant seeks to imitate :-(


well I have this book and it boils the onions, don't know which bit you are reading:?
#33
It's Me;7511711
well I have this book and it boils the onions, don't know which bit you are reading:?


I don't know what you are reading either, as that is PRECISELY what I am saying! :?

I am saying frying the onions is NO PART of the process!
#34
nihcaj
..... and the one thing we can be certain about - it forms a part of much domestic Indian food preparation, but serves NO part whatsoever in British Indian Restaurants where the stock base sauce is made by BOILING onions; the only frying of onions takes place in the final preparation before it goes out of the door, to greater or lesser degree, depending on the particular dish that is being put together!

You may well get a very palatable indian style dish, and in fact may well be more authentically "Indian" but it is not in the style that this book, and many other devotees of the British Indian Restaurant seeks to imitate :-(


As far as I know, this is the only book which asks you to boil them, and I've read quite a lot...
#35
Excellent spot OP
#36
Great book had it for a couple of years, however whichever of the curries i make using the base mixture always come out far to runny & no matter what i do i cant get them as thick as the takeaways. Tried everything, inc using less fluid in the base.
#37
It's a fab little book and I have used it for basic curries for few years.There is a earlier edition out of print which u may find somewhere!..
The recipe's are based on UK indian meals ie Korma,Madras,Chicken Tikka etc.:
#38
americanv8;7513555
Great book had it for a couple of years, however whichever of the curries i make using the base mixture always come out far to runny & no matter what i do i cant get them as thick as the takeaways. Tried everything, inc using less fluid in the base.

use a little cornflour when making the final curry to thicken
#39
Is this still available ? can't seem to find it on the site !
#40
Argh, ordered yesterday from amazon :(

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