Welcome to Currytastic – The Food Blog for Curry Recipes!
Welcome and thanks for taking the time to find out a little more about Currytastic.
I’m glad you’re here and I’d like to tell you a little about me and why I’m here…
If you didn’t already know, I love curry. In fact it’s safe to say you won’t meet anyone who loves curry as much as I do!
Why is Currytastic the Best Curry Recipe Site?
My love for curries (and spicy food) began whilst working at a local restaurant in the mid 1980s.
It happened to be one of the first Indonesian restaurants in the UK. Maybe not the first, but certainly one of the first outside of London.
I remember that some of the ingredients had to be flown in to the UK from Indonesia.
As I write this now, that just sounds crazy.
At the time you couldn’t visit your local supermarket and buy these ingredients. Items we take for granted such as lemon grass, galangal or sambal paste were impossible to find.
These ingredients and many more weren’t easily available here in the UK.
Anyway, whilst studying at college, I’d started working there as a general kitchen hand.
Chopping, preparing, cleaning, washing dishes etc.
Within a few months I became their dessert chef and then in time, progressed to become their sous chef. I loved the food we prepared as everything we cooked was so full of flavour and so fresh. Everything on the menu was an old family recipe from the owner’s wife’s “nenek” (That’s grandma to the rest of us).
Her nasi goreng and rendang daging are still two of my favourite dishes of all time. So much so, I’ve still not yet found any other versions that compare.
So, that’s where my love of spicy food and curries originated.
Since then I’ve spent far too much time trying to find authentic recipes.
I can’t tell you how many recipe books I’ve bought or how many different recipes I’ve tried.
And that then leads us to Currytastic.com
It’s become that place I publish all my favourite recipes.
Currytastic is your No.1 Resource for Curry Recipes
At least that is my aim.
If I publish it here, you can be sure I’ve made it many times and the recipe will be the one I consider to the best.
That’s not to say it’s perfect and I actually welcome any comments or feedback you may have.
Anyway, thanks for reading, and if you are new here, these are the recipes I’d suggest you start with…