My Curry Tastes of Flavour!
This is Wilko's "I've been making curry for years and none of them have tasted of much until now" curry technique. The secret, I reckon, is the water. Or it might be increased quantities of EVERYTHING!
Finely chop yer onion Prepare a pan with oil and cumin seeds (you know the drill) Add onion, gently fry, low-ish heat, while you do something else like the prep you should have done before starting. In a receptacle put:
- garlic puree (or pureed garlic), lots is good.
- ginger puree (or grated ginger), matching the garlic amount is nice
- spices:
- I believe this is where the magic happens, so go nuts and embelish as you like
- "medium curry powder" or something equally generic is good
- a bit of cumin powder
- hot chilli powder (some like it hot)
- turmeric
- Mix in enough water to make a paste.
Turn up your onion pan, add the paste and give it a fry for a minute or two. Don't let it go dry. It's so tasty the pan wants to eat it. Don't let it. Add meat. You know you want to. But veg would probably also work. Fry meat until browned In some other receptacle, put 1 or 2 stock cubes and add boiling water. Add to this a good squidge of tomato puree. Optional: Add plain yoghurt and/or cream Mix it all up and add to the pan o' meat. Simmer gently until you can't stand it any more and have to eat. Add a good shake of garam masala 5 mins before the end For good measure add chopped corriander (it makes everything better and you know it)
