FAO Curry monsters

Two books I would recommend:

Curry Club - Favourite Restaurant Curries by Pat Chapman

and The Foor of Sri Lanka by Douglas Bullis and Wendy Hutton.

But the best tip on authentic curry's restaurant or country local, is a) make your own curry powder, and b) use fresh ginger,garlic, lemon grass etc.

 

Yes, I have the Pat Chapman book. It's superb. Mine has a bit of a yellow tinge now though,with my curry covered fingers turning the pages!!

 

:D :D Mine too - but must admit I prefer the Sri Lankan ones - more aromatic - and coconut adds a very special texture and taste. .

 

coconut in curries - delish! My husband makes a lovely thai curry with coconut milk. Must get the recipe for you all.

 

I shall look forward to it - not tried Thai curry