Strain the yoghurt into a mixing bowl until creamy smooth (straining the yoghurt will help prevent it from curdling When you are happy with how your vindaloo is looking, stir in the vinegar and add the kasoori methi by rubbing it between your fingers. If you have stale spices in your cupboard, throw them away. Once spices have been ground, the tend to lose their potency within a couple of months.

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. Note: In the photographs below you will find two photos demonstrating adding ghee to this recipe. These are photos from an earlier version of this recipe.

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…

Stir in the garlic and ginger paste and fry for about 30 seconds and then add the ground spices. Move the spices around in the pan until the onions are nicely coated and then add the sugar and chopped tomatoes. So if you want to have enough sauce to cook a curry for four at the ready, I recommend freezing the sauce, before diluting it in portions of 350ml (1 3/4 cups). In this case, the sweetness comes from the sugar and mango chutney. The sourness is from the lemon juice and tamarind. 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! Not a diet cookbook! You will find over 100 delicious recipes that are naturally in low fat and carbsYou don’t want to add cold base sauce to your curries while cooking as it will cool the pan down too much. 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 answer to this question is simple. It’s the only way you will achieve authentic and perfect curry house style curries at home. No. You might to if you have freezer space though because the base sauce freezes well and is nice to have on hand for that last minute curry takeaway craving. In my book The Curry Guy Bible, you will find both small and large batches. A good blender: One of the things that makes British curries what they are is that smooth sauce. Although you could blend the base sauce in a countertop blender, I prefer using a hand blender for ease and less mess. Large batches of curry sauce are made daily at Indian restaurants around the UK. Why use a base sauce?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?