The Shed

Here is the latest version of  my method of creating a Restaurant standard Indian Curry, of the Madras style. Always use fresh ingredients , especially the spice mix!! RECIPE Rob’s Curry Method December 2011 This method uses red wine in the Marinade which turns the marinade into a tasty gravy (Garabi) The onions can be ...continue reading >

How to cook a Madras Curry to Indian Restaurant Standard. For the last four years I’ve had a chicken curry recipe that I consider is to Restaurant Standard, taught to me by Lena, an Indian lady. http://shed.robhealey.com.au/cooking/chicken-vindaloo-amazing/ But until recently I was not having any success with Beef or Lamb curries. Sure, all my friends ...continue reading >

I’ve just cooked the first curry that I can rate at Restaurant Standard. Have I just had a brief glimpse of my Curry Nirvana or will it be the start of a new era in home cooked curries? The Audio file was recorded while I ate this brilliant Vindaloo! Thanks to the information at the ...continue reading >

WOW – I can’t believe it – as I go through 6 assorted Saucy Spice Co Curry Kits, they are getting better and better!! The last Saucy Spice Co kit that I cooked was the Persian Style Beef and thought it was better than the Madras, though I want to revisit the Madras to be ...continue reading >

My search for Curry Nirvana has taken a hug leap forward. The plan – to cook an Indian Curry to restaurant standard. Zana from www.spicez.com.au sent me links to two UK based websites where many people are searching for the same thing as me. I’m not alone!!! There’s even an acronym for my curry Nirvana ...continue reading >

My search for Curry Nirvana continues. The plan is to cook a ‘restaurant grade’  Indian Curry. “O Crikey Me !’ I’ve progressed a long way this year, thanks to excellent curry kits from SpiceZ and Saucy Spice Co. I’ve had some successes that made me think I was knocking on Nirvana’s door and then lately ...continue reading >

Capt’n Curry, in his long search for Curry Nirvanah, cooks a Beef Vindaloo from a SpiceZ Curry Kit Share

WOW!  This Persian Beef spice kit from the Saucy Spice Co -http://saucyspice.com.au/  was brilliant. Great taste, good chili bite and easy to cook.  The spices come in the usual bright packaging with instructions on the back for what extra ingredients are needed. That’s very handy This Persian Beef kit required the usual Oil, Onion, Garlic, tin ...continue reading >

The Saucy Spice Co  http://www.saucyspice.com.au  make a Madras Kit -  ”Rich and aromatic, this is a hotter classic Indian beef curry.”     I followed the instructions, but used 1kg of lamb instead of beef. Marinated overnight with 1 big onion, 6 squeezed cloves, lemon juice, tin of diced tomatoes, the supplied ground spice (30gms) and 2 ...continue reading >

Cook Basmati Rice in 8 minutes – put half or full a teaspoon of turmeric and some salt into a saucepan of water and bring to the boil. Add the rice to the boiling water and stir until it stops sticking to the bottom. Start a timer at the first signs of returning to the boil ...continue reading >