| A Basic Curry Sauce |
"Damm right you culinary philistine - check out my Butter Chicken"
You need fresh garlic, ginger, onions, carrots and the key to any decent curry - fresh coriander (not the seeds). Fellow citizens of Nottingham can buy bunches of fresh coriander in the 2 big supermarkets in Hyson Green (pick up some curry leaves while your'e there - great in veg curries). In fact buy all your herbs and spices, there half the price you pay in Asda
OK here's the trick - buy Patak's curry paste then do this -
Chop 5 onions and chuck them in a big wok with some olive oil (forget all that ghee crap) (medium heat), slice about 2 inches of fresh ginger and chuck that in. Follow that with 2 or 3 carots chopped up. Now add at least half the jar of Patak's curry paste plus a bit for good measure, fry it for a minute or two then lob in 2 cans of chopped tomatoes. Take as little care as you like as its all going to be blended later.
Stir this lot round for a bit, cover and cook on low heat for aprox 20 mins.
Now roughly chop up that fresh coriander (at least one bunch) and chuck it in, cover and cook for a further 15 mins.
Now the tricky bit, How to get this massive wok full of gunge into a blender ! You work it out, but make sure you blend it all up.
You need about 3/4 pint of this stuff for a curry for 4, Typically - Chiken Kashmir, freeze the rest for next week.
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