A Basic Curry Sauce
John's secret to awesome curries is based on dedication and skill over years of practical experimentation combined with ignoring all long winded purist bullshit. Piers may beg to differ on this point.
"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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