Britain loves curry, but most of us aren’t that good at making it.

Sure, we can whip up a korma or tikka masala from a jar, but when has that ever tasted as good as an Indian-style takeaway?

Some of us try to make our own curries from scratch – after all it’s far cheaper – but they don’t quite hit the spot.

So, if you want to perfect your curry skills, or maybe whip up a feast for Diwali, then you’ll need some tips and tricks.

Daily Star Online spoke to two Indian chefs to find out the biggest mistakes were making when cooking curry and how to do the job properly.

Chef Vivek Singh, CEO and executive chef across all restaurants in The Cinnamon Collection, had this to say:

Knowing why you do certain things in Indian cooking will make it seem far simpler

Adding spices to cold oil does nothing!

They need to be added to hot oil for the flavours to be released.

Whole spices are frequently added at the start of making any curry, commonly cinnamon, cumin, cardamom, cloves and they should always been added to oil which has first been heated up to release the aromas and make the most out of the flavours.

This is unlike Italian cooking where extra virgin oil is cooked with cold and a common mistake in Indian cooking.

Vivek is the executive chef across The Cinnamon Collection

Don't undercook your onions

Lots of people try to take a short cut and add spices before the onions are ready but there is no way back from here to save your curry.

Onions form the base of most Indian curries with their sweet and subtle flavour, so properly cooking them is the first and most important step to ensure a curry full of flavour.

If this is not done correctly, the raw taste never goes and leaves the curry unpalatable, pappy and sometimes bitter.

There are lots of ways to improve your curry – from ensuring your onions are soft enough to how you roast garlic

Stir spices frequently

When using ground spices it’s important to stir frequently and carefully so that the spices do not burn and cause the curry to acquire a burnt aftertaste.

This is a combination of frying and stirring together, called ‘Bhunnao’ in Hindi, and there isn’t an English equivalent of this technique!

Meanwhile, Chef Sabbir Karim, owner of restaurants Salaam Namaste in Fitzrovia and Namaaste Kitchen in Camden added his top tips:

Add the spices at the right time

My top tip would be knowing when to put the spices in for each different dish – it's important.

Tikka Masala

For a chicken tikka masala, you want to put fresh cream in toward the end of cooking and let it simmer rather than adding fresh cream at the beginning of the cooking.

Adding cream at the start of cooking will lose the taste of the cream.

Bhindi Bhajee

If you’re cooking Bhindi Bhajee (okra curry) you want to have a crisp, semi-crunchy bite of okra/onion.

Chef Sabbir Karim is the owner of restaurants Salaam Namaste in Fitzrovia) and Namaaste Kitchen in Camden

To do this you put chopped onion in with the okra, but leave the salt until last otherwise the salt will make the okra and onion soft and oily.

Bhuna

It’s important when cooking a chicken bhuna (thick chicken curry), or for that matter any curry, to cook the garlic and ginger paste in hot oil until golden.

Then add the garam masala (bay leaf, clove, cardamom, cinnamon) and then caramelise the onion.

When you add your spices matters just as much as which you use

Often chefs/home cooks do not cook the garlic/ginger correctly and so you get a raw taste and an aroma of spices in the curry.

Take time to cook slowly on a slow fire or low heat and ensure you don’t add too much water.

Dhal

When cooking Tadka Dhal, some often put tempered garlic – that’s garlic roasted in oil – at the start of the cooking.

I find it more flavoursome and full of aroma to temper (tadka) the the garlic separately and add the garlic on top of the Dhal.

A delicious home cooked curry which tastes authentic will wow your family and surely make it into your regular rotation.

We can't wait to give this tips and tricks a try this weekend!

A proper bhuna at home? Yes please!