Ever fancied knowing how your local Indian restaurant makes its dishes taste how they do?
Well ‘popadom’ this way and download yourself a guide on how to cook a cracking curry.
The online recipe book has been put together by Massala-mad Paul Clay.
Paul, 44, from Brockholes, is an enthusiastic member of the British Indian Curry forum, which specifically focuses on the unique way we make curries on these shores.
“This is about British Indian curries rather than traditional curries you might find elsewhere,” he said. “The Kormas, Dopiazas, Madrases and Vindaloos.”
The e-book, available from the forum’s website, has been collated by members who are using their curry know-how to raise cash for charity.
To get a copy, members are merely asking for proof of a donation to Save The Children, Oxfam or The Salvation Army.
More than 100 copies have already been downloaded from the club’s website, raising £600 in the process.
“It’s gone down a storm,” said Paul, who works in IT in Halifax. “There are 33 recipes in there, including starters, mains and side-dishes.”
The married father of two said members of the forum, who include professional chefs, had helped him get his curry cooking up to scratch.
“I’ve only been doing it a few years and I think I’ve got up to a fairly good standard. It’s a book for beginners that takes you through the fundamentals of cooking a curry.
“You need to know how to cook the spices properly without burning them. If you don’t do that you get a very bland curry.
“You also need to know how long to cook it to bring out the flavours properly. Once you do there’s no comparison with what you’ll get out of a jar.
“It’ll be on a par with any restaurant in the country!”.
To get a copy visit www.bircurries.co.uk