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... I've tried a lot of Pat Chapman recipes, that Curry secret book (which seemed so complicated, it felt like a wind up!) ...I'm new to this forum (joined fifteen minutes ago !) but for me, Kris Dhillon's "The Curry Secret" was the most important find in over forty years of attempting to re-create the flavour of British Indian Restaurant curries. I cannot recommend this book too highly. Not only does his method enable home chefs to re-create that authentic, highly sought after, flavour, but it also (by partitioning the task into a number of discrete steps) enables the home chef to do well over 90% of the preparation in advance and to serve his/her guests with a freshly cooked curry within 30 minutes of their arrival. I would add to this that my wife's recipe for pilau rice far surpasses anything I have ever been able to achieve, and between us we are now able to produce authentic BIR curries on demand :-) Now if only I could discover how to make authentic roti, I would be in seventh heaven !As an aside, I now find that having learned Kris Dhillon's method, and gone on to experiment with different spices/quantities at the final stage, I now feel sufficiently confident to re-spice the remains of take-aways, and my wife (who is my severest critic !) is happy to admit that the re-spiced version is usually substantially better than the original. Simply re-heating a left-over take-away in a microwave oven is very unsatisfactory : far better to heat some more ghee (I frequently use re-cycled ghee) in a wok, throw in the left-over curry, add a little water or stock, re-spice and serve. Definitely worth a try, if you've only ever used a microwave oven to re-heat ...
