There are many kinds of curries. Curries in Thailand and India are quite different from each other.
And then there is curry powder which is the basis of many good creations in Europe and Jamaica but is not to be seen in Thailand and India. Nor taste much like them either.
Thai curries tend to rely on curry pastes (lemongrass, chiles, garlic, ginger and so on) where India tends to combine, toast and grind whole spices, often then cooking those spices in oil as the start of the dish.
ok well lets start with Indian curries. I would be interested in a dopiaza recipe, biriyani and a tikka masala recipe in particular. I'm trying to find as authentic a recipe as possible! Maybe there's a website which would be easier?
Authenticity is mostly in the eye of the beholder. Authentic to where and to whom? Who decides?
Further, tikka masala is not authentic to India at all, but was a construct of the Indian restaurant business outside of India. Still good and tasty. There's some links, a shrimp variation and other discussion you may find useful here: http://www.www.aswagna.com/forums/recip...mp-masala.html
Julie Sahni's books are well regarded and I like them. I own a few. I prefer Madhur Jaffrey's books over Julie Sahni but Jaffrey adapts more freely to western realities. I also like Jaffreys' use of the pressure cooker which simplifies lots of this type of cooking.
Atul Kochhar's books - he's written 3 I think, the latest one being 'Fish: Indian style'; and the others called something like 'Indian Essence' and 'Simple Indian'.
Atul runs a great restaurant in London called Benares, he holds a Michelin star and the food is absolutely amazing. He has lightened a lot of the sauces and the flavour combinations are incredible. Benares Restaurant and Bar, Mayfair, London
He doesn't 'do' take-away style indian foods, though!
this one was given to my mom by some indians when she was living in new york
Maya Kaimal: In 1969 the wife of an American diplomat created a masterly cookbook on a cuisine with a reputation for difficulty and centuries of tradition and technique. Like her contemporary Julia Child, also married to a diplomat, Mary S. Atwood arrived at her foreign posting filled with curiousity, respect and a passion for the delicious. In "A Taste of India: Adventures in Indian Cooking Prepared for the American Kitchen" Atwood displayed an intuitive sense of how to make the intimidating accessible. She stripped recipes down to their essence without sacrificing their integrity. Atwood, like Child, was a culinary translator, building a bridge between cultures.
My American mother loved Atwood's book for its reliability, and my Indian father loved it for its authenticity. I admire the crisp clarity of her recipes. But the highest compliment of all came from an elderly auntie visiting from India, herself an excellent cook. After looking long and carefully at its pages, she declared, "I must get this cookbook." Maya Kaimal is the author of "Curried Favors" and "Savoring the Spice Coast of India."
One good homemade curry book is The Curry Secret : Indian Restaurant Cookery at Home by Kris Dhillon.
This book contains many curry recipes which consist of a basic curry sauce and then you can alter the next steps according to the curry you wish to make.