The answer to this question is simple. It’s the only way you will achieve authentic and perfect curry house style curries at home. Yes! This curry will freeze well for up to 3 months. Just don’t add the yoghurt. Although it won’t hurt too much to add the yoghurt before freezing, you will get better results if you add it just before serving. Which variety of mushrooms work best? A good chef’s knife: Using a good, sharp chefs knife makes cooking a lot more enjoyable. I highly recommend purchasing one knife you enjoy using rather than a knife set of inadequate knives. In fact, you might like to try the original Portuguese version of vindaloo called pork vinho d’alhos. Be sure to season your mushroom curry with salt and pepper to taste. A good squeeze of lemon or lime juice is optional but gives the curry a nice flavour when you add it just before serving. Make this mushroom curry your own.

Add two tablespoons oil over medium high heat. When visibly hot, stir in the dried Kashmiri chillies and cardamom and let these flavours infuse into the oil for about 30 seconds. The naan disc will begin to cook on the underside and then bubble on the top. If you are cooking over a gas flame, turn the pan over so that the naan is facing the flame and char it to your liking. If cooking on an electric hob, you can flip it to cook the other side but you will lose some of those bubbles. You can prepare everything a few days ahead of cooking. Then all you need to do is take it all out and cook. Useful Kitchen Equipment… Allow the curry to simmer gently to meld the flavours and ensure the mushrooms cook through without becoming overcooked or mushy. Stir occasionally. If you add too much water, just sift in a little more flour. Mix in the oil with your hands so that the onions are evenly coated with the oil.Don’t forget the onion bhajis to help make your curry into a feast! Do you have to make so much base sauce? Since writing my first two books of Indian curry house recipe, I have been asked many times whether restaurant curries can be cooked without the essential base curry sauce. Lift the lid. You will find that the skin from the tomatoes is beginning to peel off. Peel the skin and remove it when it is easy to do so. You could use tongs to do this as it’s easier than using your hands. You might need to cook a little longer to remove all the skin, smashing the tomatoes into the oil as you do. Fry for about 5 minutes over medium-high heat until the onions are soft and translucent. Sprinkle a little salt over the onions. This will help release moisture from them.

Heat a pan - preferably cast iron over high heat until the base of the pan is very hot. Think tandoor here! The pan should be extremely hot. Slap the naan discs around between your hands to remove any excess flour. Stir in the cream and add lemon juice. Add the kasoori methi by rubbing it between your fingers into the sauce and season with salt to taste. Why not try it with a good dal, naans or chapattis? You will find this mushroom curry to be an exceptional meal, anytime of day. Even breakfast! It’s great served simply over Basmati rice.

What is the secret to the perfect Goan chicken vindaloo?

Here you will find the recipe/s you’re looking for. If you don’t, be sure to type that recipe into my search field. I have accumulated over 1500 tried and tested curry, tandoori and other recipes for you to try since starting my blog in 2010.