1 large onion
4 cloves of garlic
1 inch cube of ginger
a squirt of tomato puree
various mixed vegetables (potatoes, cabbage, carrots etc.)
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
some chopped coriander (cilantro) leaves
some chopped methi (fenugreek) leaves
Right, first off I don’t believe in exact measurements....go with what you feel is right, the above is a guideline only!!!
Prepare the vegetables:[br] Chop them into the sort of size pieces you like, and fry them until pretty much cooked in a nice helping of veg oil. Put to one side.
Now make the curry gravy:[br] Thinly slice the onion, garlic and ginger and fry in a generous helping of veg oil. Don’t be afraid to use a lot of oil, the more oil you use the better the curry will be!! Fry this gently for about 20 minutes making sure you don’t burn it.... add a little water here and there to loosen up the mix a bit and to stop it sticking and burning.
When the onions, garlic and ginger are well cooked and very soft and sweet, add the half teaspoon of ground turmeric, 1 teaspoon of the ground cumin, 1 teaspoon of the ground coriander, the squirt of tomato puree and some chopped coriander (cilantro) leaves. Carry on frying for a couple of minutes. Now, when this is done, add some water and process in a food processor/blender making a smooth puree. You have now made the basis for pretty much every restaurant curry on the menu!
Assemble and create the dish:[br] Put some oil in a hot pan, again don’t be afraid with the oil! Fry the remaining spices quickly without burning, add the already cooked vegetables, and top with some of the curry gravy. Add the fresh herbs, salt and a bit of sugar and that’s it! Cook it until you get the thickness of sauce you want.
Big shout going out to Pat Chapman and his excellent books for giving me the tips and tricks and also to all the wonderful curry restaurants in South London that I’ve visited and quizzed over the years.