The Baines Challenge - Curry Guide

• Korma/Kurma - mild - yellow in colour, with almond and coconut powder
• Pasanda - mild - curry sauce made with cream, coconut milk, and almonds.
• Curry - medium -gravy-like sauce
• Dupiaza/Dopiaza - medium - the word means "double onion" refering to the boiled and fried onions used as it's primary ingredient.
• Rogan Josh - medium - (from "Roghan" (oil) and "Gosht" (meat)) - with tomatoes
• Bhuna - medium, thick sauce, some vegetables
• Dhansak - medium/hot, sweet and sour sauce with lentils (originally a Parsi dish). In the North of England this dish often also contains pineapple.
• Madras - fairly hot curry - red in colour and with heavy use of chilli powder
• Pathia - fairly hot curry - generally similar to a Madras + lemon juice and tomato puree
• Jalfrezi - hot - onion green chilli and a thick sauce
• Vindaloo - very hot - this is generally regarded as the classic "hot" restaurant curry, (although a true Vindaloo does not specify any particular level of spiciness).
• Phaal - extremely hot.
• Tindaloo - extremely, extremely hot.