Loving curries and having been eating them for over 40 years I decided to put together this website so that you guys and girls can find the best of the best recipes.
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Korma – is a mild, yellowish in colour, containing almond & coconut powder which is ideal for beginners
Balti – In this dish the ingredients are cut into large chunks and the sauce is thicker than a standard curry mild in heat
Tikka Masala – is cooked in a mild, buttery sauce.
Pasanda – a mild curry sauce made with cream, coconut milk, and almonds.
Biryani – A dry dish of rice cooked up with curry powder and some meat
Roghan Josh (from “Roghan” (fat) & “Josh” (energy/heat – which as in English may refer to either ‘spiciness’ or heat)) – medium, with tomatoes
Bhuna – medium heat , a thick sauce, some vegetables my be used
Dhansak – medium to hot , sweet & sour sauce with lentils (originally a Parsi dish). This dish often also contains pineapple. A favorite of mine
Madras – fairly hot curry, red in colour and with heavy use of chili powder for the more adventurous of you who like a kick
Pathia – generally similar to a Madras with lemon juice and tomato purée
Jalfrezi – onion, green chili and a thick sauce another one of my favourites
Vindaloo – this is regarded as the classic ” very hot ” restaurant curry, although a true Vindaloo does not specify any particular level of spiciness. The name has European origins, derived from the Portuguese “vinho” (wine) and “alho” (garlic) try it if you dare but a good vindaloo will taste great as well.
Phaal – this is extremely hot and not commonly eaten in the UK
Tindaloo – Extremely hot in a similar vein to Phaal. Very regional in nature, generally served in Bradford or other Northern cities in the UK
Afghan – with chickpeas.
As we grow we will be adding more sections to our site but if you have any ideas please feel free to contact us as this is as much your site as ours