The Shed

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 […]

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 […]

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 […]

A couple of years ago I discovered Curry Barking Mad Mick’s website with loads of videos of UK Indian Curry chefs cooking various Indian Curries. My search to create an Indian Curry to restaurant standard has been immensely helped by theses videos and the downloadable PDF book Mick had for sale. Now the PDF has […]

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 […]

Last night I went back in time and made a quick curry with some chicken pieces and half a Tin of Yeo’s Singapore Curry. Many years ago this was my standby home curry. Quick to prepare and hot and spicy to eat. I was interested to see how it compared since I have moved on […]

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 […]

Curry Nirvana – my quest to cook an Indian Curry to the standard of a good Indian restaurant. I had a mammoth Curry cooking session on Friday ( 17 December 2010), with mixed results. A UK member of the Curry Forum very kindly sent me some of his spice mix and because it is so […]

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 […]

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 […]