Really Really Simple Base Sauce

Base Curry Sauce

Really Really Simple Base Curry Sauce

When it comes to Base Curry Sauce this is as simple as it gets! A few ingredients that you should be able to memorise and it can easily be made from start to finish in 1.5 hours (I’ve done it in less!).

This is my go to recipe for base sauce these days. A great recipe as you can get this put on and by the time you’ve done your prep for the main dish for instance, your base is cooked and ready to add.

This recipe makes enough for 4 – 6 portions of curry, depending on how saucy you like it. If you want to make more to freeze, for convenience, just double or even triple up.

What Is Curry Base Sauce?

Curry base sauce or gravy is basically a stock. The predominant ingredient is onion.

Indian restaurants they have a base sauce which is added to fried garlic, ginger, different spices (adapted for various dishes) and other ingredients.

High heat is used to quickly reduce the base sauce which results in a caramelisation of the sauce, which is where the flavour comes from. This allows the restaurants to produce many different dishes, very quickly. If they were cooking from scratch they wouldn’t be able to do that and we would be waiting an age for our curry!

Of course most people aren’t cooking for 100s of people a night. It’s still nice to be able to recreate that Indian restaurant or takeaway flavour though, isn’t it? And that is why many people in the UK make their own base sauce because who wouldn’t want that authentic Indian restaurant flavour? Especially if like me, you don’t go out for an Indian meal very often.

I’ve Made My Base… Now What?

This base curry sauce is ideal for any Indian recipe that requires a base sauce.

A good place to start would be some of the basic curries I have given on my British Indian Restaurant blog.

If you’re looking for inspiration have a look on the Facebook group The Curry Secret. A friendly group where you can discuss all things curry related.

There are many authors and You Tubers that specialise in British Indian Restaurant style cooking. Why not use this base for their recipes too.

What About The Spice Mixes?

I make a number of curry masalas that are perfect for homemade curries. They are available to buy at

Of course you could always have a go at blending spices to make your own bespoke blend.

More Recipes From ‘Ome Made

Lamb Madras

Goan Pork Vindaloo

Chicken Pathia

Chicken Jalfrezi

Mutton Curry

Chicken Tikka Masala

Really Really Simple Base Sauce

Really, Really Simple Base Sauce

5 from 1 vote
Prep Time 31 mins
Cook Time 1 hr 15 mins
Course Side Dish
Cuisine Indian
Servings 6 people


  • 4 tbsp of oil not a strong one so vegetable, rapeseed (not cold pressed) or sunflower oil.
  • 3 large onions sliced
  • 1 tsp salt
  • 3 big fat cloves of garlic
  • 1 inch cubed piece of fresh ginger
  • 3 tsp mild curry Masala ('Ome Made B.I.R Curry Masala is ideal!) or you could use 1 tsp each of ground cumin, coriander and turmeric
  • 1.2 litres of water
  • A handful of coriander stalks
  • 400 ml tin of tomatoes they get blitzed so chopped or whole


  • Heat the oil in a large pan. Once hot add the onions and salt and gently fry for 10 minutes or until the onions are starting to soften.
  • Add the garlic and ginger and fry for a couple more minutes
  • Add the curry Masala or spices, along with a splash of water. Give a quick stir and mix and then pour in the water
  • Bring to the simmer and cook for 45 minutes, lid off
  • Add the tinned tomatoes and coriander stalks
  • Bring back to the simmer and cook for another 30 minutes
  • Take the pan off the heat and blitz with an immersion blender until you have a smooth sauce
  • Put back on a low heat ready for adding to your curry. If it looks a little thick add some water. It should be slightly thicker than full fat milk.
  • Use in a curry recipe as directed.


This is so easy to adapt. Feel free to add a small amount of peppers, carrot or any of the other usual base ingredients you find in different recipes.
I have made this sauce in less time than it says, giving it 30 minutes before adding the tomatoes and coriander and then cooking for only another 20 minutes. It was still good!
Of course you could fry your ingredients off and then add to a pressure cooker or soup maker along with all the other ingredients and it will still be just as good. Just follow the cooking times for a soup.
This base works really well in a curry when you use the method of adding diluted tomato paste to you cooked out spices. For 4 people use 2 tbsp of tomato puree diluted in 300ml of boiling water. Add this to your curry when you have fried your onion, garlic, ginger and spices and let it reduce down so you’re left with a thick paste. Then you can start adding your base sauce as normal.
Keyword Base Curry Sauce, British Indian Restaurant, Curry Gravy, Indian Style, Indian Take away, Indian Takeway style curry
Tried this recipe?Let us know how it was!

Southern Fried Chicken

Simple Southern Fried Chicken Recipe

‘Ome Made The Chicken Went Down To Georgia, Perfect For Southern Fried Chicken!

You just can’t beat the flavour of Southern Fried Chicken. The Chicken Went Down To Georgia Rub-a-Dub-Rub takes all the flavours of the American South, blends them together to give a seasoning that can be added to flour (or a gluten free substitute) which is perfect for coating drumsticks, thighs or wings to fry or bake for lovely crispy pieces of chicken. Or you can just use it to rub in to chicken, pork, prawns or vegetables before grilling, roasting, frying or of course barbecuing.

Southern Fried Chicken

You can buy ‘Ome Made The Chicken Went Down To Georgia here

Of course you don’t have to use our seasoning. There are plenty of recipes out there for you to make your own or use your favourite shop bought.

If you don’t fancy frying the chicken first you can of course just bake it in the oven, it won’t be quite as crispy though and it quite often goes a little soggy on the bottom. It still tastes great though!

Cook More Than You Need!

We always cook more SFC than what we need. Cold SFC is perfect sliced and put in a wrap with a drizzle of hot sauce and mayonnaise or just with a bit of salad. Perfect for The Kids school pack up.

What To Serve Your Chicken With.

I like to serve Southern Fried Chicken with either chips and salad or savoury rice and salad, with mayonnaise or even garlic mayo.

Occasionally I will use boneless chicken breasts, sliced in half through the middle, so they’re not too thick, for SFC. These go great in a bread bun with salad, mayonnaise and hot sauce or ketchup if you want something a bit tamer.

If you like Southern Fried Chicken you may enjoy this easy recipe for spicy beef chilli

Southern Fried Chicken

Southern Fried Chicken

An easy recipe for a takeaway favourite
No ratings yet
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine American
Servings 4


  • 500 gram Chicken 4 thighs and 4 drumsticks or whatever combination you like. On the bone and skin on works best.
  • 100 ml buttermilk or milk with a splash of lemon juice added
  • 1 tsp paprika
  • 100 gram plain flour or gluten free alternative
  • 3 heaped tsp The Chicken Went Down To Georgia or seasoning mix of your choice
  • 1 pinch baking powder (optional)
  • 6 tbsp oil Sunflower, vegetable or rapeseed


  • Mix the paprika with the buttermilk
  • Add the chicken to the buttermilk, stir to coat and ideally leave to marinate overnight but at least for 1 hour.
  • Pre-heat the oven to 200°C or 180°C if fan assisted.
  • Mix the fried chicken seasoning with the flour in a bowl.
  • Drain the chicken and toss in the flour so evenly coated.
  • Heat the oil in a large, heavy bottomed frying pan.
  • Once the oil is hot carefully place the chicken in the pan. Cook on a gentle heat until the chicken is lightly browned.
  • Once the chicken pieces are nicely coloured, take them out of the pan, shaking off any excess oil, and place on a baking sheet lined with baking parchment or grease proof paper.
  • Place the chicken in the pre-heated oven and cook for around 30 minutes until cooked all the way through. A temperature probe can be used to make sure the internal core temperature is 75°C or above.
  • Serve the chicken with some fries, salad and coleslaw for a proper taste of the American South.
Keyword baked, chicken, fried, KFC, soul food, Southern
Tried this recipe?Let us know how it was!
Slow Roasted Moroccan Lamb

Slow Roasted Lamb Moroccan Style

One of our favourite meals in the ‘Ome Made household is slow roasted lamb Moroccan style. Lamb shoulder coated with a warming, earthy Moroccan rub.

Keep It Local!

We are lucky in Sheffield that we have so many places to buy superb locally reared lamb. Two of our favourites are Firs Farm and Whirlow Hall Farm.

Why Lamb Shoulder?

Lamb shoulder is superb for slow roasting on a low heat. Because the shoulder joint is fattier than the leg, it stays lovely and moist. The fat renders down to nothing and helps flavour the meat. After a 6 – 8 hour cook you are left with a piece of meat that is literally falling from the bone!

Add a marinade or rub to the cooking process and you end up with a incredibly tasty meal!


Don’t feel that you have to follow this recipe to the letter.

At the most basic all you need is some ‘Ome Made Moroccan Rub-a-Dub-Rub, or your own mix of spices, rubbed on to a piece of lamb which you put in a roasting pan, cover with foil and roast on a low heat for 6 hours.

However the more you put in to it the more layers of flavour you will get.

Also if you are using ‘Ome Made Moroccan rub it uses very little salt so you may want to season to your own taste. There is also very little chilli heat in the rub so if you don’t like things to hot don’t worry you will be fine. And if you do like heat? well pile in some extra chilli!

How to serve

Our favourite way of serving slow roasted Moroccan lamb is with Mediterranean flatbreads, Turkish Salad, yoghurt & mint or Tzatziki and a generous splash of ‘Ome Made Chilli Sauce!

However it could be served with cous cous, savoury rice, tabbouleh or even part of a more Traditional Sunday Roast.

For The Recipe Of Slow Roasted Lamb Moroccan Style Click Here

Pulled Pork. How To Do It & Make Chilli With The Leftovers!

Pulled Pork… I do like cooking meat the low and slow method. It allows you to play around with so many flavours and you also get the rest of the day free! You also get to make great food with the leftovers. Read on for a great Pulled Pork Chilli!

Pulled pork is no exception. It can be done on the BBQ, in the oven or in a slow cooker.

Although I would prefer to cook pork for pulling on the BBQ, the British weather isn’t always ideal and I’m not one for ducking in and out of the rain just for a piece of meat!

So what is the best cut of pork for Pulled Pork? Most people will be able to get a piece of shoulder from their local butcher or supermarket and this is fine for the job. Make sure you take the rind off and cook that separately for some crackling! However the best piece of pork, if you can get hold of it, is a cut referred to as Boston Butt! This is the American name for the cut, however in good old Blighty it is called pork crop. Ask your local butcher, they may just oblige!

Pork crop for pulled pork rubbed with 'Ome Made BBQ rub from
Pork crop or Boston Butt rubbed with ‘Ome Made BBQ Rub-a-Dub-Rub

We are lucky to have a pig farmer just around the corner from us. Their pork is sublime. If you are in the Sheffield area you really should try and get hold of some. They are Moss Valley Fine Meats if you want to look them up.

So now you have your meat you need to decide how to flavour it. Most people will opt for a traditional BBQ flavour. In this cook I used ‘Ome Made BBQ Rub-a-Dub-Rub to rub on to the pork before it was cooked. If you can do this the day before it will help the flavours penetrate the meat. You could opt for other flavours. In the past I’ve done it Chinese style and of course South American flavours work brilliantly.

Now you need to decide how to cook it. I’m not going to talk about cooking it on the BBQ in this post, I’ll save that for another time!

To cook in a slow cooker simply put in the slow cooker with a little liquid. Apple Juice works well. For a kilo piece of pork you will be looking at 4.5 to 5 hours. Personally I would finish it off in the oven with a glaze of BBQ sauce or some apple juice, maple syrup or honey and a splash of bourbon!

To cook pulled pork in the oven you want the oven temperature to be 120°C – 125°C. Place your pork in a roasting pan. Place a little baking sheet or greaseproof over the meat, if you have it, and then cover the roasting pan with tinfoil, crimping to the edges to create a seal. for 1kg meat you are probably looking at around 4 hours. For 2kg about 5.5 hours cooking covered. after this time you need to uncover the meat. Take the meat out of the pan and drain off the juices then put the meat back in the pan. Turn the oven up to around 160°C – 165°C. you can now baste the meat with whatever you want. I used a mixture of apple juice, maple syrup and bourbon. Put back in the oven and every 20 minutes or so give it a baste. You could baste with BBQ sauce, Sweet Chilli Sauce or even reduce the cooking juices down with a bit of dark sugar or honey a little vinegar and soya sauce and use that. after an hour or hour and half if you have a larger joint the meat should be ready. Carefully take the pork out of the roasting tin and wrap in baking or greaseproof paper and tin foil. the meat now needs to rest for at least 20 minutes after which time you can pull it apart with a couple of forks. You can now add more BBQ Sauce Chilli Sauce or leftover juices to the pork before serving.

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Personally I like to serve it in some bread of some sort, with some pickled veg, cheese, jalapeno chillies and some fries on the side. Awesome! You could serve with some good old ‘Ome Made Baked Beans! Follow the link for the recipe.

Of course the best thing about pulled pork is that it goes a long way and you always end up with leftovers. If you don’t you need to buy a bigger joint!

One of our favourite things to do with the leftovers is a Chilli.

Here’s a simple recipe for a really tasty Pulled Pork Chilli!

British Indian Restaurant Curry

British Indian Restaurant Curry

British Indian Restaurant Curry And how to Make It!

Scroll down for a basic recipe for Curry Base Gravy and how to use it!

Just like any other food curry has it’s trends and opinions on how to make it. In this article we will find out what British Indian Restaurant Curry is and how to reproduce it in your own home.

I have been following the trend for British Indian Restaurant (BIR) style curries for many years, starting in the 90’s when Pat Chapman started his series of books. Recently Dan Toombs, Misty Ricardo and a handful of other curry aficionados have taken over the mantle.

The British Indian Restaurant style of cooking curry relies on the use of a basic curry powder and a special ‘mix powder’ as well as the use of a ‘base curry sauce’.


Base Curry Sauce

The base curry sauce is basically a thin type of stock/soup. Onions, garlic and ginger are sautéed in a pan before a little spice is added. Carrot and peppers are often added along with fresh coriander stalks and I’ve even seen cabbage added, in fact I’ve used it myself!

The problem I have with the British Indian Restaurant Curry method is that;

1, it usually relies on cooking base sauces and ingredients in bulk and then freezing in portions.

2, it’s best cooking one or two main dishes at a time as it relies on high heat to reduce the base sauce quickly and caramelise in the pan. this is difficult to achieve if like me you are cooking for a family of six (even more if I’m cooking extra for another day!). Also do you want to spend the rest of the night cleaning your cooker top after curry has spat everywhere? I mean it’s bad enough when I just normally cook!

If you’re cooking for just yourself or two people and you haven’t got Kids to look after, the second point may not bother you too much, in fact, I remember those days! If that’s the case you can find some great recipes online. Here’s a couple places to get started:


Curry Personalities

Romain at Glebe Kitchen has some amazing recipes. Easy to follow and explains every stage in detail but without the process sounding like you need a science degree to put some food on the table!

Misty Ricardo has some great recipes on his You Tube channel, or check out his books on Amazon.

Dan Toombs also has some great recipes on his website and again he has a few great books out.

Julian Voigt is somebody else that is worth having a look at. Again he posts lots of ‘how to’ videos on You Tube.

You could also check out The Curry Secret on Facebook.

However If you are like me, sometimes you just can’t be bothered to follow a recipe, and personally I don’t think it’s necessary, if you remember the basics.

And I think the most important thing is that there is no right or wrong way of doing things providing you are getting great end results!


‘Ome Made Curry Masalas


I have just started selling a group of spice blends that are perfect for Indian cuisine, whether you are making traditional dishes or going down the British Indian Restaurant curry route. They are Madras Curry Masala, BIR Curry Masala, Garam Masala and Tandoori Masala.



British Indian Restaurant Curry masalas available from


The BIR Curry Masala is a cheeky little thing. I’ve combined the ingredients you would normally find in a standard curry powder (minus the copious amounts of salt, flour and all the other fillers it would have) and added extra spices that would make up the Indian Restaurants ‘special mix’. Obviously they would add more or less of the curry powder and mix depending on the dish but I have found this is a pretty happy medium and we’ve had fantastic results with it when I was trialling it at ‘ome. 

Obviously there are plenty of standard curry powders out there for you to try and it’s really easy to find out what the basics are of a BIR ‘special mix’ powder are if you want to make your own. Or you could just use a standard curry powder without the extra spice mix.


Back To Base!


Now on to the Base Curry Sauce.

If I have the time I do, nowadays, make one.

Do I follow a recipe? No. I don’t always have everything that ‘should’ go in to it so sometimes you just have to go with what you have.

Oh, and here’s a tip. If you really can’t be bothered with making a base sauce try using one of those fresh, chilled Carrot & Coriander soups you find at the supermarket. Never done it myself but I’ve read it gives great results! I have also just developed a Curry Bouillon which is a dried blend of onions & vegetables. This is simply fried for a few seconds before adding water and simmering for 10 minutes. You then have a curry stock which you can add to your curry or use as a substitute for base gravy if you haven’t had the time to make one or you’ve emptied your freezer supply!

So, even though I don’t use a recipe myself, here’s two recipes for a base sauce! If you haven’t got some of the ingredients leave them out or replace with something else. See this recipe as a starting point, adapt and customise it how you will and to your taste. It’s the best way!

The first recipe is a bit more complex. The second is about as basic as it comes and you should be able to memorise it after a few goes. If I was honest I use the second one more than the first!


Base curry sauce No. 1


Makes enough for approximately 12 portions of curry. It will keep in the fridge for 3 days or can be frozen. if you don’t want to make so much just halve the ingredients.


  • 3 tablespoons oil (sunflower, rapeseed, vegetable)
  • 4 medium onions, sliced
  • 8 fat cloves of garlic, chopped
  • 1″ cube of ginger, chopped
  • 2 heaped teaspoons mild/medium curry powder/masala
  • 1 red pepper (or any other coloured pepper!)
  • 1 medium sized carrot
  • coriander stalks (if you have them, basically if you are using fresh coriander to finish your curry off cut off the stalks now to add to your base!)
  • big dollop of tomato paste (you could use a squirt of tomato sauce if you don’t have any)
  • 2 litre of water, ideally hot from the kettle.
  • 1 heaped teaspoon of sugar/jaggery/palm sugar
  • optional extras; few fresh tomatoes, white cabbage, extra peppers, a little coconut powder (or coconut milk or creamed coconut)



Heat the oil in a pan and add your onion. fry gently for 10 minutes before adding your garlic and ginger, fry for a couple minutes more. Add the curry masala/powder and fry for a minute or so. If it’s sticking add a splash of water. Now add your carrot and peppers and give a stir around. Add the tomato paste and cook for  20 seconds or so. Add the water and bring to a simmer. Now add the coriander stalks and cook gently for at least an hour (and up to 2 hours). If it’s starting to look a bit thick or the liquid is disappearing just add some more water.


British Indian Restaurant Curry Base Sauce


Once all the veg is soft you need to puree the sauce. The best way to do that is with am immersion/stick blender. It can be done in a blender but let it cool a little and don’t overfill!

Once your sauce is blended it needs to cook for 30 – 60 minutes more. it should be the consistency of a thin soup.


British Indian Restaurant Curry Base Sauce

Base Curry Sauce N0. 2

This is a handy one for us as it does enough for 6, exactly the number of people in our household! It can be doubled up and again it will keep in the fridge for three days or you can freeze it.


  • 4tbsp of oil
  • 3 large onions, sliced
  • 1 tsp salt
  • 3 cloves of garlic
  • 1 inch cubed piece of fresh ginger
  • 3 tsp ‘Ome Made B.I.R Curry Masala (or another curry masala or 1 tsp each of ground cumin, coriander & turmeric)
  • 1.2 ltr water
  • a handful of coriander stalks (if you have them)
  • 1 x 400ml tin of tomatoes (chopped or whole as they get blitzed)


1. Heat the oil in a large pan. Once hot add the onions and salt and gently fry for 10 minutes or until
the onions are starting to soften.
2. Add the garlic and ginger and fry for a couple more minutes
3. Add the curry Masala or spices, along with a splash of water. Give a quick stir and mix and then
pour in the water
4. Bring to the simmer and cook for 45 minutes, lid off
5. Add the tinned tomatoes and coriander stalks
6. Bring back to the simmer and cook for another 30 minutes
7. Take the pan off the heat and blitz with an immersion blender until you have a smooth sauce
8. Put back on a low heat ready for adding to your curry. If it looks a little thick add some water. It
should be slightly thicker than full fat milk.
9. Use in a curry recipe as directed.


I have made this sauce in less time than it says, giving it 30 minutes before adding the tomatoes and
coriander and then cooking for only another 20 minutes. It was still good!
Of course you could fry your ingredients off and then add to a pressure cooker or soup maker along with all
the other ingredients and it will still be just as good. Just follow the cooking times for a soup.
This base works really well in a curry when you use the method of adding diluted tomato paste to you
cooked out spices. For 4 people use 2 tbsp of tomato puree diluted in 300ml of boiling water. Add this to
your curry when you have fried your onion, garlic, ginger and spices and let it reduce down so you’re left
with a thick paste. Then you can start adding your base sauce as normal.

Basic Medium Curry British Indian Restaurant Style.

serves approximately 4


  • 2 tablespoon of oil (not olive) or ghee
  • 1 1/2 medium onions, roughly chopped
  • 4 fat cloves of garlic, roughly chopped
  • small piece of ginger (to taste) roughly chopped
  • 4 heaped teaspoons curry masala/powder
  • a half portion of Base sauce No. 1 or all or nearly all of base sauce No. 2 
  • 600g of your main ingredient  (uncooked chicken, lamb, vegetable, prawns etc)
  • fresh coriander, chopped
  • a pinch of garam masala or grind of black pepper
  • salt to taste


Blitz your chopped onion, garlic and ginger in a food processor, grinder or blender (you may have to add a little water to help) to make a paste. If you haven’t got a food processor you could use a pestle and mortar or just chop finely. 

Heat the oil in a pan and add the onion paste, careful as it may spit a little. Fry the paste gently for 10 minutes or so, don’t worry it will probably turn green!

Fring onions for a British Indian Restaurant Curry

Add the curry masala/powder and cook gently, if it is sticking add a splash of water, a little at a time. You want the spices to ‘cook out’ the oil will start to split from the paste when this happens and the mixture will spit in little eruptions.

Now add your main ingredient and give it a good stir. Add just enough base sauce to just cover the main ingredients and simmer gently until cooked, if it’s looking a little dry add more sauce. once your chicken, lamb or whatever is just cooked turn the heat up and add more of the base sauce a little at a time until you have your desired consistency. If it’s to thick add a little water. Add the chopped coriander and season to taste with garam masala or pepper and salt.

British Indian Restaurant Chicken Curry with Dall, Rice & Naan bread


And that’s it! not exactly BIR style but good enough to give your favourite Indian restaurant a run for their money!

Once you have the basics it’s easy to tweak a recipe to make a lot of different dishes.

There’s some variations you can follow further down the page. Keep Checking Back as I will keep updating and adding recipes and ideas.



The ‘Ome Made Tandoori Masala can be used to make your favourite Tandoori and Tikka dishes.

If you just wanted something quick you can literally rub a little of the Masala in to some chicken, prawns or whatever you fancy before grilling, frying or barbecuing.

For a simple tandoori or tikka marinade just add some of the masala to plain yoghurt to coat your main ingredient.

If you want to go the whole hog, fry roughly 1 heaped teaspoon of Tandoori Masala per 200g of main ingredient (chicken, king prawn, lamb, paneer etc.) in a little oil. This then needs adding to some plain natural yoghurt (Greek yoghurt is fine).

For four people you want roughly 800g of main ingredient and 250g of yoghurt.

If you want a truly authentic flavour add a splash of lemon or lime juice, a teaspoon of grated garlic and ginger, some chopped chilli and coriander. You may want to season with salt and pepper or Garam Masala.

‘Ome Made Tandoori Masala has some beetroot powder in it to give it a slightly more reddish colour but it won’t be the vibrant, garish red that you get in an Indian restaurant. If you want that you need to add a small amount of red food colouring.

To cook I use the oven on a relatively high temperature. Once your chicken, lamb or whatever is cooked, you may want to just give it a blast under the grill to get those nice charred edges. I actually use a blowtorch. Of course if the weather is good Tandoori and Tikka is great cooked over charcoal on the BBQ!


Madras Curry British Indian Restaurant Style

This is as simple as it gets for a British Indian restaurant style Madras curry!

Follow the Basic Medium Curry above to frying the onion, garlic, ginger and spices. Once you have done this add the following;

400g chopped tinned tomatoes (blitz smooth in a blender or food processor if you want a restaurant style curry)

2 Tablespoons Tomato Puree

Cook this for a couple minutes then add your main ingredient. Add a little water or base sauce to thin the sauce a little then leave to cook.

Once your main ingredient is nearly cooked you need to add the coriander, garam masala, salt and the following;

1 tablespoon ground almonds

2 tablespoons of lemon juice, fresh is best but bottled will be fine

3 teaspoons of sugar

2 – 3 teaspoon of chilli powder.

Cook for another 15 – 20 minutes before serving. Simple!

Ceylon Curry British Indian Restaurant Style

Again follow the above Basic Medium Curry recipe. go easy on the base sauce as you are adding more liquid later.

once your main ingredient is nearly cooked add the following;

1/3 of a block of creamed coconut (i usually grate it straight in t the pan) or 3 tablespoons of coconut milk powder

150ml of milk

1 tablespoon of lemon juice, ideally fresh but bottled will work as well.

1 – 4 fresh green chillies chopped (or more or less to suit your taste)

cook for a couple of minutes before adding the garam masala, salt and fresh coriander and cooking for another 15 minutes or so before serving.

Again once you have mastered the basic recipe for a curry you should be seeing now how easy it is to tweak it and make lots of variations.

Chicken Karahi

Ok, this is another easy adaptation to a basic medium curry.

To me Karahi is about the lovely fresh taste of ginger along with some nice fresh peppers and tomatoes. I usually add fresh chillies as well. To be fair when you add fresh chillies this dish is virtually indistinguishable from a Jalfrezi so this is almost a two in one curry!

So follow the recipe for medium chicken curry above EXCEPT add more fresh ginger. You want a piece roughly as big as your thumb. Also add a teaspoon of turmeric powder and 1 teaspoon of chilli powder (more if you like it hotter) when you add your curry masala.

about 15 minutes before you’re ready to dish up add some chopped peppers (1 red, 1 green or whatever you have), 4 tomatoes cut in to quarters and some optional fresh chillies, and of course the chopped fresh coriander.

I’d love to see and hear about your own variations. Remember to post your creations on my Facebook page – or Twitter account @Omemade

Remember to keep checking back here as I will add more recipes!

Get Fuggled… Ketchup! Made With Real Ale!

Real Ale in ‘Ome Made products from Fuggle Bunny Brew House of Sheffield.

Fuggle chutney and sauces 1



As a Christmas special in 2015 I made a Fruity Chocolate Stout Chutney. It was going to be a one off but proved so popular that I thought I would do something similar as a mainstay. After all Real Ale is very popular at the moment!

And then I started thinking… “what else can I make with beer?” So I decided to do a Ketchup and a Brown Sauce as well as a Chutney.

So I started looking for a local brewery. A brewery that had the right credentials to suit the ‘Ome Made brand and of course, made really good beer!

I came across a brewery based in Sheffield, Fuggle Bunny Brew House, who seemed to fit the bill. I approached them with my ideas and they were interested in what I had to offer. So off I went to see them and, of course, sample some beer.


I have to say I was welcomed by two of the nicest people you could ever hope to meet… Fuggle bunny Brew House owners Wendy and Dave. They let me sample the beers they had on and I have to say it was some of the finest real ale I have ever tasted!

So that decided it. I had found my brewery!

Fuggle logo

For the Fruity Fuggle Chutney I used the Jammy Dodger Ale a ruby red ale with fruity undertones.

fruity fuggle chutney



The Stout Brown Sauce uses Russian Rare-Bit Stout. A lovely quaffable stout with flavours of chocolate and coffee… Good stuff!


stout brown sauce





For the Summer Haze Ketchup I found the perfect beer, Lazy Hazy Summer Daze. A light and refreshing ale with subtle fruit flavours… Fantastic! One of those beers that on a hot summer day you can just ‘neck!’. It gives the tomato ketchup a lovely fruity flavour with just a hint of hoppiness.



summer haze ketchup


The new products are available to buy from the brewery themselves… follow the link here: to find out more about the brewery and their selection of fine real ales.

You can read about the ‘Ome Made products on Fuggle Bunnys Blog here

They will also be available from the ‘Ome Made Store.

Watch out for ‘Ome Made at a market near you. You will then be able to sample the Fuggle Bunny range along with the rest of the ‘Ome Made range.

You can catch ‘Ome Made at Norton Farmers Market on April 23rd 2016 and Fuggle Bunny Brew House will be at Barlborough Country Fair on April 30th 2016.