Curry Nirvana

Why are curries so addictive? For me it is the aroma of spices filling up the house, the flavour, the chilli bite, the battle with sweating forehead – it’s a full eating experience. I enjoy all versions of curry, but Indian Curry is my favourite – nice and hot! In about 1970  I was introduced to […]

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Guaranteed tender roast beef/lamb that doesn’t shrink –

Here’s how to cook a guaranteed tender Roast that doesn’t shrink. Many home cooked roasts shrink by up to half size by the time they’re cooked. When I see someone cooking a roast at 150C/300F I cringe, the roast nearly always shrinks, the meat is tough. The cook complains that they don’t know why it […]

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Curry Traders Madras

It took a couple of hours to prepare and cook the Curry Traders Lamb Madras spice mix because I like to saute the onions until they are translucent and sweet. The recipe says to saute them for 10 minutes, I took about 25mins. I also used Ghee instead of oil. Other than that I stuck […]

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How to Improve Packet Curry Sauce

Curry Sauces make a great base for a curry when time is short. I prefer the Passage to India Sachet Sauces which are quite good on their own, but with a little help they can be really great.   How to Improve Packet Curry Sauce   It was a weekday evening and I wanted some […]

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Rob’s Curry Recipe – Madras

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 […]

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Madras Cooking method – Nirvana 4

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 […]

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Vindaloo Curry as good as a restaurant – how to

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 […]

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Saucy Spice Co Afghani Lamb Curry

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 […]

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Towards Curry Nirvana Part 2 BIR

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 […]

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Towards Curry Nirvana

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 […]

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