We British love our curry. For sure, a vindaloo is the British national dish over fish and chips - factually, more brits eat curry on a regular basis than any other cuisine. They say “you never miss what you never had”. Well, I’ve had it and I miss it, yearning frequently for a rainy evening where I can pop out of my local pub into the Bombay Palace restaurant across the road, and order an onion bhaji followed by vegetable vindaloo with pilau rice and a roti. Don’t get me wrong – there are Indian restaurants here in LA, but none of them come remotely close to the taste, texture and experience of a British curry.

So, I set out to emulate the Great British Curry in my own kitchen, and I can tell you that I’ve come pretty close.

Here’s a close-up of what you can expect:

And here it is in a dish ready to be served:

Within an hour of prep time I can make a curry dish that tastes so similar to a curry house back home that I can close my eyes after eating it and hear the patter of rain on the streets of London.

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