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I'd highly recommend this book 50 Great Curries of India: Amazon.co.uk: Camellia Panjabi, Peter Knab: Books
I used to be able to knock up a pretty decent curry. It was always tasty but all I was really in control of was how hot it was.
This book gives a real insight into controlling the use of spices and what effect they have on the flavour and/or aroma of the final dish.
There are also a couple of really easy recipes for base curry sauces which can be frozen. A handy tip is browning onions and freezing them. This gets you off to a quick start if you want a reasonably quick meal.
As a slight aside, if you fancy some south east Asian cooking. You can't go wrong with 'Far Flung Floyd' by Keith Floyd (obv). Been my favourite cookery book for ages. Usual entertaining style. Packed with info about preparation and use of ingredients and loads of recipes to die for.
And a final tip. If you're lucky enough to have any Asian grocers nearby, use them. Way cheaper and much better quality than the big supermarkets for all your standards. Ginger, garlic, coriander, chillies, spices etc
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