The Curry Bible

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This book makes it simple to replicate your favourite Indian Restaurant dishes just as you would be used to eating them. Also included are Madhur's tips for the best accompanying foods - she gives us recipe ideas for rice, bread, chutneys, relishes and sweets - the perfect complement for any curry. You will find many curry house favourites that are prepared with a low calorie base sauce and also some of the most tasty authentic indian recipes that are naturally light! This book does contain recipes for Indian curries, but also British, South-African, Carribean, Kenyan, Thai, Japanese, Indonesian - in short, any cuisine that's ever been touched by that of India, fell in love with spice and has developed its own curries (some, like Thailand for example, to a degree now as famous as India it self). The Curry Guy Bible brings together 150 of my recipes from my first three cookbooks, The Curry Guy, The Curry Guy Easy and The Curry Guy Veggie.

The mint sauce adds a wonderful sweetness to the dish, if you prefer it a little more savoury, just use dried, chopped mint. That first book cut no corners but ‘The Curry Guy Easy’ explains ways you can cheat a bit and still get fantastic results.Ms Jaffrey defines it as the British did, back in colonial days: any Indian or Indian-style dish with a sauce. Boil everything until it reaches the desired consistency, remember, Rendang is traditionally a very thick, dry dish, but it’s completely up to you. Refunds will be given on all items within 7 days of receipt, subject to them being in an unused condition. Cover with a tight-fitting lid and pop in the oven for four hours, or until the meat is beginning to fall apart.

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. Originating in Southern Asia and synonymous with the islands of Malaysia and Indonesia, Rendang is now a very popular dish across the world.W ith 150 exciting, easy-to-follow recipes within the reach of everyone, and beautifully illustrated throughout, this is an outstanding addition to any cook's library.