I've made a lot of curries over the years so I usually do this
- Make a paste. Fry whole spices, then fry fresh garlic, ginger and chillis then blend with powdered spices.
- Gently fry onions, gently for ages. At least 10 mins until completely softened and sweet.
- Heat oil & ghee (if you want it), fry paste quickly. Add meat then sauce / water and onions followed by any other bits (chickpeas / lentils / coconut milk)
- Slow cook for ages
I always use both fresh and chilli powder
(
Fadgebadger (1 like), Mon 8 May 2017, 11:04,
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