Basic curry (restaurant style)

Curry is one of those foods that is loved by all across the globe. It is a very diverse cuisine that can be prepared in a variety of ways in different countries. Since, curry is an ancient Indian dish, it is no surprise that it would have spread all across the world. However, it was not until the 19th century that curry gained popularity in the western world. Since then, many different styles of curry have been created and there are countless recipes to choose from.

Curry is an Indian dish of spiced and sauteed meat, vegetables and other ingredients. The term ‘curry’ can be used to refer to, or as the name of a dish, but can also refer to the cooking of the dish. The word curry is derived from the Tamil word kari, which refers to the spice mix used in the dish. The English “curry” is thought to have evolved from the Tamil word kari and has acquired a variety of meanings, including “any dish of stewed meat with spices,” “a sauce made of spices,” “a meat dish,” and “a dish of meat and vegetables.”

Life would be so much easier if all curries were exactly the same. If all curries tasted the same, were cooked the same, and had the same consistency. Unfortunately, that isn’t the case. There are many different types of curries, all with their own unique flavors and textures. A good curry will have a balance of sweet and sour flavors, along with a bit of heat. To achieve this, the curry should be cooked slowly over a low heat for a long period of time.. Read more about basic curry recipe from scratch and let us know what you think.

I’ve noticed that all Indian restaurants in the United Kingdom, including London, have the same menu, from appetizers through tandoori and curries. The cuisine in Britain, not just in London, but wherever I’ve been, are very different from what you’d get in India. Jalfrezi, bhuna, do piazza, rogan josh, vindaloo, madras, and balti dishes are popular at British Indian curry restaurants. They mostly taste the same, with a few small variations. They’re all cooked with an onion and tomato combination and spices, with just a few components differing – for example, do piazza contains onion pieces, jalfrezi has onions, bell peppers, and tomatoes, vindaloo includes potatoes and vinegar, bhuna has onion and tomatoes, and rogan josh has tomatoes. Korma and tikka masala are somewhat different since they include cream.

When we order any curry at a UK restaurant, such as jalfrezi, bhuna, lamb rogan josh, balti dishes, korma, and others, it is usually available in minutes, if not minutes. Instead of preparing all of these variations individually, they make a large batch of a basic sauce that is utilized in all of the curries. In restaurants, this curry is used to make any curry so that the order may be served quickly and on time without having to prepare all of the curries individually beforehand.

It’s thrilling to witness the chefs prepare food live in any Indian restaurant, particularly if it has a glass kitchen (you can see them cook through the glass) or an open kitchen. When I’ve placed an order for any curry, I’ve watched them prepare it in minutes, utilizing the basic curry and cooked meat, as well as extra veggies and spices appropriate to the meal. Additional components include chopped or sliced onion, ginger julienne, green chilies, spices, kasoori methi, garam masala, single cream, vegetables, coconut milk, and other items that a chef would have on hand when making different curry meals (like jalfrezi, rogon josh, bhuna, balti, vindaloo and korma).

Every restaurant has its own basic curry recipe, so I made my own and used it to make chicken jalfrezi, chicken bhuna, lamb jalfrezi, and a variety of other meals. Yes, it will take time to create this basic curry, but with it, you can make a variety of meals similar to those found in restaurants, as you want, particularly on Friday and Saturday evenings if we prepare ahead of time. Paneer dishes tasted just like what you get in restaurants when I made chicken and lamb jalfrezi. My goal is to replicate the flavor of a restaurant, and I’m pleased with the results. This fundamental curry is required to make any restaurant-style jalfrezi, bhuna, do piazza, or curry meal. Believe me when I say that, despite the time commitment, the final product will be excellent, even better than a few take-out places. You can make this basic curry, freeze it, and use it to make excellent curry at any time with the same flavor as in restaurants.

Time to prepare: 15 minutes

Time to cook: 1 hour and 35 minutes

British Indian cuisine

Servings: 3–4 times

Mild spiciness


  • 4 tbsp. oil
  • 2 inch cinnamon stick
  • Cloves (about 5 cloves)
  • 5 green cardamoms
  • a medium onion – 3 a medium onion – 3 a medium onion – 3 a medium onion
  • 3 medium-sized tomatoes
  • 3 garlic cloves
  • 2 tbsp ginger (chopped) or a thumb-sized piece
  • 1 red bell pepper (large)
  • 1 medium yellow bell pepper
  • Carrot (one)
  • 1 tbsp tomato puree (twice concentrated)
  • 3 tsp chili powder
  • 3 tbsp coriander powder
  • 2 tsp cumin powder
  • 1 teaspoon turmeric powder
  • 2 cups water


  • Heat the oil in a large pot, then add the onion and cook until it is tender and transparent. Sauté for 3 minutes with the ginger and garlic cloves, whole spices (cinnamon, green cardamom, cloves), tomato, and all the veggies.
  • Combine the chili powder, coriander powder, turmeric, cumin powder, and thick tomato puree in a mixing bowl. Cook for 2 to 3 minutes after thoroughly mixing.
  • Add 2 cups of water to the mix. Cook for 5 to 8 minutes over a medium heat, stirring occasionally. Cook for approximately 1 hour and 30 minutes with the lid closed on a low heat.
  • Allow it cool completely before removing the entire spices and blending to a smooth purée. If you want a smoother texture, sift it.
  • It’s time to make your basic curry sauce. It will not appear appealing at this point since further cooking is required before you can consume the curries.
  • Prepare your jalfrezi or bhuna with this sauce and whatever meat you want.
  • You may freeze or refrigerate the basic curry (sauce) by dividing it into batches and freezing it in freezer bags, freezer containers, or airtight containers.


  • If you wish to make the curry the following day, take the basic curry (sauce) out of the freezer and place it in the refrigerator overnight to thaw. If not, let it outdoors to defrost at room temperature.
  • You may split the basic curry (sauce) according to your needs and the amount you’re making.
  • In this simple curry, I haven’t added any salt.
  • In the United Kingdom, we have thick tomato puree that is twice concentrated. Make use of the ready-made puree, which has a nice color.
  • Instead of chopped ginger and garlic, you may use ginger and garlic paste.


Simple. And what would curry be without the basic elements of a curry recipe? Rice, curry powder, and a good amount of chicken or meat. While that may seem like an odd combination for some, the true curry lover can tell you that it’s a perfectly balanced meal. Perhaps it’s the perfect combination: rice, curry powder, and chicken.. Read more about how to make easy curry sauce with curry powder and let us know what you think.

Frequently Asked Questions

How do you make curry taste like a restaurant?

Curry is usually made with a spice mix of turmeric, cumin, coriander, and fenugreek. These spices are ground together to create a paste that is then cooked in oil or butter for a long time. You can also use curry powder instead of the whole spices if you dont have them on hand.

What is the basis of curry?

The basis of curry is a mix of spices and herbs that are combined in a dish.

What is the secret to a good curry?

The secret to a good curry is to use the right spices.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.