The following recipe is a simple, modern curry that forgoes the usual masala mix and cardamom, instead substituting common baking spices.
The rules of curry are always the same:
Fry spices in a fat
Stew vegetables (and possibly meat) for a long time
Serve with a carb
It's that easy.Â
For step one, throw into a medium heat pan and fry:
A spoon of butter or oil
With a pinch of:
Allspice
Nutmeg
Cinnamon
Brown Sugar
Garlic Powder
Coriander
Black Pepper
Salt
Sesame Seeds
Walnuts (Or Cashews if you want to splash out)
Once the spices have had time to slightly toast add a handful off chopped:
Tomato with the skin
Pineapple with the core
Onion
And add only half a handful of:
Peeled Ginger
Peeled Turmeric
Lime with only a thumb of peel left on it
And as much of a Habanero Chili as your palate allows.
These should quickly soften in the pan with the frying spices. Don't give them too long before removing from the heat and blending with a food processor.
This is when you would brown your meat or seafood if you wanted it. Either way, the blended sauce should be returned to the original pan and simmered.
Add to taste:
Soy Sauce
Tomato Paste
And Chicken Stock
Observe the volume of sauce in the pan and start pouring in Coconut Milk until the volume has doubled.
Simmer for twenty minutes before tasting, at which point you may need to condition the curry with Salt, Sugar, Butter or all three.
I recommend cooling and storing in the fridge overnight to let the fresh compounds settle. It will taste remarkably more sweet and mellow after resting.
Serve with rice, roti or some other carbohydrate of your preference.