I feel people over complicate it when it comes to making a curry from scratch. Cooking with spices can really add another dimension to your winter stew. I will give you a very quick run-down of the method I use to start a curry. Due to the fact that I want to keep this as short as possible, I don’t give you the ingredients and quantities but would rather only focus on the method here. There are so many different combinations of spices with their particular names like tandoori, madras, garam masala etc, but, in the end, the method is what matters most.
Like with a soup, I start with roughly equal amounts diced onion, celery and carrot. I cook these over very slow heats till nice and caramelized – DO NOT RUSH THIS STEP (see my previous post: the basics of soup making). Once the vegetables are sweet and flavourful from cooking it really slow in your fat of choice, I add the ground spices, grated garlic and ginger and start to fry them off with the vegetables stirring while I enjoy the fragrances filling the room. At this stage people usually deliberately come past to ask what I’m cooking. You continue to cook out the spices over slow heat until they start to stick to the bottom and you panic that they might go too far. At this stage, I add the meat and stir till it’s covered with the spice. NO need to brown the meat. I then like to add either liquid stock I made, or you can buy ready-made stock. Or just water. Add salt. Let the flavours cook through the meat till soft and 20 minutes before serving the curry, you add something creamy like coconut cream, dairy cream or full fat yogurt. If you would like me to give you a full recipe with ingredients and extensive method, ask!