Above is an authentic balti using a base sauce. As you can see, the colour and texture of the sauce are different. I have to say, it tastes a lot better too. In this case, the sweetness comes from the sugar and mango chutney. The sourness is from the lemon juice and tamarind. Once your sauce is smooth, melt the ghee in a frying pan. Add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric. I prefer my curries spicier so I add a little red chilli powder to mine. Again, this isn’t normally done in a chasni but if it sounds good to you, do it. What about the colouring? Stir in the coconut flour, sugar, ground almonds, mixed powder, tandoori masala and paprika and again stir well.

Do you have any you’d like to try that you don’t see in this section? If so, let me know. I’m always on the look out for more delicious recipes to add to my blog and books. Wipe the pan clean with a paper towel. No need to make it sparkly clean. Pour in the oil and place over a medium high heat. If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans.No problem. Here’s a good and authentic British Indian restaurant (BIR) vindaloo recipe for you. A version of the above linked recipe for vindaloo with base sauce and many other popular curry house recipes are in my cookbook “The Curry Guy Bible’. You probably already have some if not all of these ingredients but if you don’t, they’re readily available at most supermarkets!

If you’d like to make this curry into a feast, you’ve come to the right place. You could just go for a side of Basmati rice or mushroom fried rice.

Pour in the tomato puree and bring to a simmer. Then add about a ladle of base curry sauce. You will need to top this up from time to time. If the curry is looking too dry, add more base sauce. If too saucy, cook it down.

By using this convenient sauce, which is made at restaurants fresh, daily, the chefs can cook a curry in about ten minutes.Heat the oil in a large frying pan or karahi over medium high heat. When the oil begins to shimmer, stir in the chopped onions and fry for about 7 minutes or until soft and light golden brown in colour. I have spent many years learning from some of the best curry chefs around. They have shown me their amazing recipes and they are here for you to try too. Getting these recipes right

Cooking the curries in a more authentic and traditional way just wouldn’t be possible in most restaurants as it would be too labour intensive, overly time consuming and not cost effective. The base sauce was developed over time. Chefs at inexpensive curry houses needed a way of cooking and serving their curries fast, while not losing out on flavour. Many of these classic recipe from the Indian Subcontinent and the wider world featured in my best-selling cookbook ‘The Curry Guy Bible’ or in one of my other seven best-selling cookbooks. This blog, which I started in 2010 is the place where I test all of my recipes before they go to print. I’d love your input… Most of the recipe in my books and on this blog that call for base curry sauce serve 4. These recipe call for anything between 500ml (2 cups) and 700ml (2 3/4 cups) of base sauce. That’s the diluted sauce! Cooking curries in a more authentic Indian style works but the end dish is different. Curry house style curriesare famous for their smooth texture which is achieved using the base curry sauce.

Do I have to use chicken in this recipe?

Although I do have smaller recipes for base curry sauce, I always recommend making this large batch, just like they do at most curry houses. You’ve got sweetness from the ketchup and mango chutney and a nice sourness from the mint sauce and lemon juice. As there really isn’t any hot spices in the curry, it is a good one to serve to kids and those who don’t like spicy curries. If you are just going to be cooking for yourself or one other person, you could try them here. What sort of containers shall I use to freeze the sauce in?