I made a really good curry last night. I’ve finally cracked it, I think, after many years of trying. Here’s how:-
I heated the oil up for a minute or two on a medium heat.
Into the hot oil I put one teaspoon of brown (or black) mustard seeds, one teaspoon of cumin seeds.
These cook in the oil. They should fizzle, smell and after a minute or two, start to pop.
Then I put in a teaspoon of asafoetida.
Then I chuck in:-
Half teaspoon Chili powder.
One teaspoon Ground Turmeric.
Two teaspoon Ground Cumin.
Four teaspoon Ground Coriander.
Two teaspoon Salt.
Two teaspoon Sugar.
Cook that for a couple of minutes, stirring, to cook the spices.
Then I chuck in three large cut up (finely) onions.
Desert spoon of tomato puree.
Water to cover.
Five cloves of smashed garlic. Two smashed chillis – regular, not birdseye, unless you want to, to taste.
Simmer. Low. For ages. For as long as you can.
This makes a wonderful Bangladeshi style curry gravy base sauce, to which you can add anything you want. Split it up, keep in fridge, whatever.
But you can’t really eat it on its own. So you can add stuff. Chucking vegetables in it, will cook them, but cooking them on their own a bit first, before letting them continue cooking in the gravy to finish off an amalgamate.
Last nights was lentils (green, boiled, then added), aubergine and cauliflower (stir fried in a wok, then added).
We had it with quinoa, after watching Terrahawk and Nigel on telly.