As the chill of winter sets in, there’s nothing quite like a hearty curry to warm the soul. Dan Toombs, better known as The Curry Guy, is on a mission to demystify the art of curry-making at home with the release of his latest cookbook, *The Curry Guy Slow Cooker*. With a wealth of experience under his belt, Toombs shares his insights on crafting delicious curries that rival your local takeaway—all while saving both time and money.
Mastering the Base Sauce
Toombs emphasises that the foundation of any great curry lies within its base. “Every curry starts with a base sauce,” he explains. This initial blend, akin to a basic stock, is often overlooked by home cooks. “It’s a rather bland concoction until you add the spices that transform it into something magical,” he reveals.
The base typically consists of onions and may include other vegetables like cabbage and green peppers, but Toombs cautions against using anything too robust. “Perfecting this base is crucial; once you’ve got it, you can create a multitude of curries,” he insists, likening the process to a British culinary adaptation rather than a traditional Indian method.
Go Slow for Big Flavour
If you want to elevate your curry game, dust off that slow cooker. Toombs praises this kitchen gadget for its ability to meld flavours effectively. “A slow cooker allows everything to simmer together beautifully, resulting in a depth of taste that’s hard to achieve otherwise,” he explains.
He recommends trying his lamb nihari recipe, a dish that benefits from the slow cooking process. “You can put it on high for four hours or low for eight, and the result is tender, flavourful meat without the stress of constant monitoring,” he adds. This method not only enhances the taste but is also a boon for those on a budget, as it makes use of less expensive cuts of meat that become tender and rich in flavour over time.
Create Your Own Spice Blends
Toombs encourages aspiring chefs to ditch pre-packaged spice blends and create their own. “Store-bought spices often lack vibrancy, especially if they’ve been sitting on the shelf for ages,” he notes. By purchasing whole spices and toasting them at home, you can unlock a world of flavour.
His cookbook features recipes for various spice pastes, including those for Rogan Josh and tikka masala. “Once you prepare these pastes, store them in a jar with oil to preserve their freshness,” Toombs advises. This small step can drastically improve the overall quality of your curries.
Embrace Culinary Experimentation
While traditional recipes are a great starting point, Toombs urges cooks to embrace their personal tastes. “Don’t get too bogged down by exact measurements; instead, adjust based on what you love,” he suggests. Whether you prefer a saucier dish or a spicier kick, experimenting will enhance your cooking skills and lead to unique creations.
For those looking to broaden their curry repertoire, Toombs recommends trying out less common varieties. “For instance, the Sri Lankan black chicken curry offers a completely different flavour profile, with roasted curry powder that adds an intense richness,” he shares.
Why it Matters
With cooking at home becoming increasingly popular, especially in the wake of rising living costs, Toombs’ advice is timely and invaluable. His insights not only make the art of curry-making accessible to all but also promote a deeper appreciation for the craft of cooking. By encouraging home cooks to experiment and create authentic dishes, Toombs is helping to foster a love for homemade meals that are both satisfying and economically friendly. So, roll up your sleeves and start mixing those spices—the perfect home-cooked curry awaits!
