I did a ‘proper’ curry a while ago. The problem is the sheer amount of ingredients you need for the base sauce. I know once you have them they last a while but stuff like garlic and ginger paste doesn’t last long.
Recipe for you.
4 table spoons oil
1 large onion sliced or finely chopped
2 Cloves of Garlic or a teaspoon of powdered
Small piece of fresh ginger finely chopped or teaspoon of powder
3/4 teaspoon coriander powder or seeds crushed/ground in spice grinder
Good pinch turmeric powder
1/4 teaspoon cumin powder or same in seeds crushed/ground in spice grinder
1/4 teaspoon garam nasal powder
1 teaspoon of paprika
2 large tomato’s chopped
Small bunch of fresh coriander leaves chopped to garnish
And much chilli powder or fresh chopped chillies as your macho pride will tolerate 😁
Enough flesh for four people.
Chop onions & add to oil with the spices, fry for as long as you think it takes, generally five to ten mins should suffice. Lob in the toms (I use a tin of chopped) add the coconut milk, warm this up first before you open it and pour. Fry meat before hand and then drop into sauce. Simmer gently until you’re happy it’s cooked and or tender. Serve the FOLLOWING DAY with rice or naan bread.
Where possible have the spice in seed form and purchase a spice grinder. Toast your seeds gently before you grind them to release the flavour. Buying powdered spices is fine but they go over fairly quickly.
I always add a can of coconut milk to my curries, just takes the edge off any bitterness from the spices.
I can recommend 50 great curries by Camellia Panjabi ISBN 978-1-85626-546-1 £10.99