The Curry Method

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Finally we get to pulling all of the above together to create a curry. Some of the following steps are optional and depend on the curry being made or your preference.

• Step 1. Optional. Crackle some whole spice seeds in a hot pan for 1-2 minutes util they crackle.
• Step 2. Put some oil (more is better) into a frying pan on a medium heat, add finely chopped onions and cook until translucent or slightly brown. Each gives a different flavour and texture which you can try to see which you prefer.
• Step 3. Now add the main curry powder or paste and stir in. Then add grated ginger, crushed garlic and any fresh chopped chillies.
• Step 4. Now add the main ingredient. If this is meat you should try and brown it well on all sides to add lovely caramelised browning flavours. Add some stock or water to prevent burning if needed.
• Step 5. Add stock or water to cover the ingredients and simmer until main ingredient is cooked.
• Step 6. Add the sauce body to thicken and/or flavour as required and bring back to a simmer.
• Step 7. Stir in some garam massalla powder thoroughly. Optionally add 1 crushed clove garlic for extra strong garlic taste.
• Step 8. Taste and season.
• Step 9. Optional. Garnish the finished dish with coriander leaves or a dash of yogurt or twirl of cream or some ground or sliced nuts.

Depending on the main ingredient, most curries are quite tolerant of longer cooking and will keep on a low simmer while other cooking catches up. Alternatively remove from the heat then reheat through just before serving.