How to make the Curries

Making the curries once you have the sauce is extremely easy. However, read this page carefully as there are a few points you need to know.
In all the following recipes I have allowed for 3-4 servings. If you have frozen half of the sauce and meat after following one of my recipes, your next Indian meal will be as quick as going to your favourite restaurant, and just as delicious. If you wish to cater for twice this number, then using this quantity of sauce will permit you to make two different main dishes, or one main dish and two vegetable, or side dishes as they are know in Indian restaurants. You could of course make a even greater variety of dishes if you want, bearing in mind that my recipe for curry sauce is enough for up to eight main course dishes.

You may feel that the amount of oil in my recipes is large. If this is the case, do not be tempted to reduce it at the cooking stage, but instead skim off the top of the finished curry. A generous quantity of oil is essential to bring out the flavour of the spices, and create the right texture in the sauce.