Mike's one pot curry.

I have been cooking Indian style curry for 10 years now and employed various methods over time trying to hit the perfect blend.

The other week I was in a lazy mood so took out the food processor and a single saucepan. What came was a different method entirely dispensing with the stir-fry beginning that is common in most recipes. It was a cold start with the raw ingredients whizzed up into a thinnish, pinky soup and when cooked and simmered down over an hour or so it produced a beautifully balanced dish. Try it:

2 medium onions
6 garlic cloves
1 thumb of ginger
1 tin of chopped tomatoes
Green coriander
1 heaped teaspoon Madras powder
1 heaped teaspoon Garam masala
1 teaspoon turmeric
1 teaspoon chilli powder
1 teaspoon salt
1 teaspoon sugar
250/300ml Water
About 5 tablespoons of oil
Veggies
Meat

Roughly chop the onion, ginger and garlic. Get a food processor and put in and pour the tinned tomatoes in on top. Blend until smooth for 2 mins.

Put the oil in a big saucepan and pour in the blended mixture. Add water, bring to boil and simmer. Add the spices, salt and sugar and stir. Add meat and veggies and simmer for 35/45 mins. Stir the green coriander in near the end of cooking.