The Curry Club
since 1982

Price: £26.00
inc UK p & p

 

John Blake Publishers - 2004

208 pages - size: 280mm x 230mm

Colour Photographs

Hardback ISBN: 978 1 84358 087 4

UK - £26.00 including postage and packaging (Standard Parcel Rate - Printed Paper)

Europe - £30.00 including postage and packaging (Airmail - Printed Paper)

Australia - £40.00 including postage and packaging (Airmail - Printed Paper)

 

In Stock - New

 

Curry is Britain's favourite food, and in this bible of Indian food Pat Chapman brings the much-loved Curry Menu to life in a unique and inspiring way - he has chosen to arrange the recipes in menu order, so very familiar at the curry restaurant, but new to a cookbook. His method is borne out of a passion for Indian food and the restaurants that serve it - in this extensive research he has selected the finest dishes from over 1,000 of the best Curry Houses in the land.

First come thirty starters, then Tandoori and Tikka dishes. Next are the sixteen most popular curries, followed by sixteen further restaurant curries from Achari or Thai. The recipes continue, as at a restaurant, with 'House Specials', vegetable curries, dhal dishes, rice and bread favourites, chutneys and pickles, and finally Indian desserts.

With step by step phot sequences, an A to Z of spices, nutritional information, a menu glossary and enticing colour photographs of every dish, the author provides a wealth of information, tips and secrets to create the perfect curry at home. Justifiably called THE NEW CURRY BIBLE, this gorgeous book is an essential possession for every curry lover.

 

Contents

• Introduction
• The Basics
• Starters; Kebabs
• Tandoori and Tikka
• The Top Sixteen Curries
• Sixteen Favourite Curries
• Sixteen House Specials
• Vegetable and Dhal Curries
• Side Dishes
• Desserts and Sweets
• Menu Examples
• The Curry World
• The Store Cupboard
• The Curry Club
• Glossary
• Index

 

Recipes

• Nibbles
• Papadom
• Onion Bhaji
• Pakora
• Samosa
• Chicken Chaat
• Aloo Kala Chana - potato with black chick peas
• Dahi Vada
• Bhel Puri
• Tamarind Purée
• Imli
• Prawn Butterfly
• Prawn Puri - prawn curry on fried bread
• Chana Puri Curry - chick pea curry on fried bread
• Aloo Tikki - potato and lentil rissoles
• Aloo Tikki Chana
• Boti Kebab
• Chaamp - lamb chop kebabs
• Hassina Kebab
• Shashlik Kebab
• Sheek Kebab - restaurant style
• Shami Kebab
• Soft Sheek, Shami Kebab - a quick version
• Nargis Kebab - Indian scotch egg
• Katori Kebab - silky smooth kebabs
• Rashmi Kebab - kebabs in egg nets
• Tandoori Paste
• Red marinade
• Green Marinade - an unusual, herby, natural marinade
• Chicken Tikka
• Meat Tikka
• Tandoori Chicken Legs
• Tandoori Mixed Grill
• Tandoori Fish
• Gurda or Kaleji Kebab - kidney or liver kebabs
• Balti Masala Mix
• Balti Keema - aromatic mince curry
• Balti Keema with Paneer, Spinach and Chick peas
• Balti Meat
• Balti Chicken and Mushroom
• Balti Chi-Dhal-Sweetcorn-Aub - Balti mixed vegetable curry
• Bhoona Chicken
• Bhoona Meat
• Bhoona Prawns - fried prawn curry
• Vegetable Bhoona
• Meat Dhansak - a traditional method
• Chicken Dhansak - restaurant style
• Kaju Paneer Dhansak
• Dhal Dhansak - a quick method
• Chicken Jalfrezi
• Raj-style Jalfrezi
• Balti Jalfezi Cod
• Keema - traditional mince curry
• Punjabi Keema Mattar
• Keema Paneer
• Restaurant Keema
• Balti Keema
• Tikka Masala Keema
• Keema Samosa Filling
• Murghi Keema - chicken keema
• Vegetarian Keema
• Nepalese Keema - also called Shak Shu Ka
• Meat Kofta
• Tikka Kofta Curry - meatball curry with a tandoori flavour
• Maachli Kofta - fish balls
• Malai Kofta - vegetable balls in cream sauce
• Korma - chicken korma restaurant style
• Classic Lamb Korma - lamb in a mild creamy sauce
• Madras Curry Gravy
• Meat Madras
• Chicken Madras
• Prawn Madras
• Vegetable Madras
• Balti Madras
• Tikka Madras Curry
• Murgh Masala - chicken curry
• Murghi Masalam (Kurzi Murgh) - spiced whole roast chicken
• Andai Masala - egg curry
• Bombay Curry
• Medium Curry Gravy
• Medium Meat Curry
• Medium Chicken Curry
• Medium Fish or Prawn Curry
• Medium Vegetable Curry
• Meat Pasanda - a traditional recipe
• Murgh Badam Pasanda - chicken Pasanda - a traditional recipe
• Meat Pasanda Restaurant Style
• Chicken Pasanda Restaurant Style
• Prawn Patia with Peas - a modern-day Parsee recipe
• Prawn Ballichow
• King Prawn Patia Restaurant Style
• Meat Patia, Chicken Patia, Vegetable Patia
• Tikka Patia Curry
• Chicken or King Prawn Phall - the restaurant's hottest curry
• Meat Phall
• Hare Mirchi Kari - green chilli curry
• Mirchwangan Korma - a traditional Kashmiri red hot chilli korma
• Roghan Josh Gosht - aromatic meat curry - a traditional Moghul recipe
• Roghan Josh Gosht Restaurant Style
• Roghan Josh Chicken Curry Restaurant Style
• Tikka Tandoori Masala Curry Gravy
• Chicken Tikka Masala
• Meat Tikka Masala
• Balti Tikka Masala
• Fish Tikka Masala Curry
• Traditional Goan Pork Vindaloo
• Harsha Tindaloo - the hottest duck curry
• Meat Vindaloo Restaurant Style
• Chicken, Prawn, Fish or Vegetable Vindaloo, Restaurant Style
• Achari Murgh - chicken curried with pickle
• Achari Gosht (Meat curried with pickle)
• Afghani Sabzi - vegetables in the Afghan style
• Bengali Beef Curry
• Ceylon Pork
• Dopiaza Veal - veal curried with onion
• Jeera Chicken - chicken cooked with cummin
• Karachi Karahi Gosht - this is a tender lamb curried with minced chicken and spinach, and topped with crumbled egg
• Kashmiri Curry - for this fragrant Kashmiri dish, canned lychees, pineapple, banana, cream and coconut are added to the restaurant Korma
• Makhani Chicken
• Malai King Prawn Curry
• Malaya Fish Curry
• Methi Gosht
• Nepalese Rajma Maahn - whole black lentils and red kidney beans
• Bangladeshi Rezala - creamy turkey and mushroom curry
• Sri Lanka Shellfish Curry
• Green Thai Pork Curry
• Moghul Raan
• Kurzi Murghi - festive chicken
• Moghlai Lobster
• Handi Vegetables
• Murghi Dum - pot-cooked chicken
• Elaichi Duck - duckling cooked with brown and green cardamoms
• Tandoori-Stuffed Quail
• Podina Wild Boar
• Karahi Venison
• Mulligatawny Soup
• Country Captain
• Patrani Machli - coriander-bake fish
• Stuffed Bell Peppers
• Masala Dosa - rice and lentils flour pancakes
• Sambar - South Indian lentils and vegetables
• Rasam - hot and sour soup
• Sajjar Avial - drumstick curry
• Aloo Gobi Methi - fenugreek-flavoured potato and cauliflower curry
• Bhajee - mixed vegetable curry
• Bindi Bhajee - stir-fried okra curry
• Bombay Potato
• Gobi Bhajee - cauliflower curry
• Mattar Valor - peas and runner beans
• Khoombi Bhoona Bhajee - dry mushroom curry
• Brinjal Bhajee
• Mattar Paneer - pea curry with Indian cheese
• Sag Paneer - spinach with Indian cheese
• Tandoori Paneer
• Niramish - stir-fried mixed vegetables
• Patra - cabbage roll
• Sabzi Kebab
• Sizzlers
• Kabli Chana (Chole) - chick pea curry
• Lobhia
• Masala Dhal (Tarka Dal) - spiced lentils
• Maharani Dhal - queen's lentils
• Plain Boiled Rice
• Plain Rice by Absorption
• Pullao Rice by Absorption
• Flavoured Plain Rice
• Lemon Rice
• Brown Rice
• Green Rice Tengai Sadam - coconut rice
• Biriani Gosht - rice cooked with meat in the teim-honoured, traditional way
• Keema and Chicken Biriani
• Restaurant-Style Biriani
• Chicken Pullao
• Tikka Pullao
• Kebab Pullao
• Basic Unleavened Dough
• Chupattis - dry unleavened bread discs
• Puris - deep-fried unleavened bread discs
• Paratha
• Stuffed Parathas
• Lachadar Parathas
• Matthi - savoury biscuits
• Basic Leavened Dough
• Plain Naan
• Karak Naan - variation
• Peshwari Naan
• Tandoori Keema Naan
• Kulcha Naan
• Ananas Naan
• Raita (Dahi) - yoghurt chutney
• Cachumber Salad
• Coconut Chutney
• Green Onion Chutney
• Shredded Carrot with Tamarind
• Podina
• Dhania Narial - fresh coriander and coconut purée
• Fresh Chilli Purée
• Ras Gulla - cake-like balls in sugar syrup
• Gulab Jamun - golden globes in syrup
• Ras Malai - sweet balls in cream
• Kheer - spicy rice pudding
• Jalebi - crisp spirals in syrup
• Gajar Halwa - carrot fudge
• Kulfi - Indian ice cream
• Kesari Shrikand - saffron yoghurt syllabub
• Fresh Mango Hedgehogs

 

Credits

Design - www.envydesign.co.uk

Photographer - Colin Poole

 

Notes

If you already have Pat Chapman's original Curry Bible, published by Hodder and Stoughton, you do not need to get this one. It is only the title, ISBN and the cover, which has changed when it went to a new publisher (Blake).

 

Customer Reviews

Max Davidson, Daily Telegraph wrote:

A truly authoritative book.

Daily Mail wrote:

Pat Chapman is responsible for Baltifying Britain.

On 5 May, 2010 Benjamin Brincat of Brincs Biscuits, Malta wrote:

The Saffron and Annatto Powder arrived yesterday. Thank you for the help and might I add that the recipes in The New Curry Bible book are excellent.

On 20th January, 2008 Tim Burraston wrote:

I took the plunge and made the Madras last night, using the recipe from the book 'New Curry Bible,' as I'd collected all the ingredients for it. All I can say is that it was way better than the vast majority of curries I've had in restaurants over the years! I am absolutely stunned at how wonderful the end product is. It just 'works.' I've only been cooking for a year and had never so much as boiled an egg prior to then so this is a major bit of progress for me! Well, I'm still recovering from a wonderful meal - thanks so much for your help.

On November, 2007 Geri Wilkins wrote:

Hello, I am a 23 year old chef living and working in Penzance, Cornwall. I have been working as a chef for 6 years now and started my career as kitchen porter, which fortunately I only had to do for about 6 months as the head chef was a close friend of mine and (I like to think) saw potential in me and moved me trainee chef. I have learned so much since my humble beginning but nothing in the last 6 years has given me as much pleasure as when I was given, by my girlfriend, a copy of your 'Curry Bible.' It has given me such an eduction and so much pleasure and delight. I have now started to collect all of your books, of which I have three.

On December, 2007 Paul Austin, Newport wrote:

I love curry, not a day goes by when I don't think about a curry or an Indian recipe. Last Xmas my wife bought me your New Curry Bible and like all good cookery books it's full of stains where I can't stop using the bloody thing. The book has transformed my cooking and I am now cooking my curries better than ever. All I want to say is thanks for giving normal Welsh people like myself the knowledge to make the perfect curry and everything else that goes with Indian cuisine.'