Since moving down to Nottingham from Bradford, the thing I’ve missed most is a proper curry. Nottingham curries are of variable quality, and also kind of wrong. For instance, a Biryani should not have an omelette on top. You don’t put cream in a Dhansak. A Rogan Josh has peppers and tomatoes, not a clump of fried garlic.
I thought I’d finally found a decent Indian takeaway: they did a decent Pathia, although for some reason they called it a Jalfrezi (lost in translation again). However, they’ve either changed chef or lost interest, and I’ve given up with Nottingham takeaway curry.
Now, I’ve been trying to crack the secret of a good home-cooked curry for 20 years or so, and never quite got it right. Finally though, I’ve got it. Here, then, is my basic curry recipe (serves 4).
- One tin chopped tomatoes
- 6 cloves of garlic, smashed and peeled
- 1 inch of root ginger (or 3 tbsp chopped ginger)
Nuke these basic sauce ingredients in a blender till smooth, and save till later.
- 1 large onion
Finely slice the onion and caramelise on a gentle heat in a high-sided frying pan or wok.
When the onion is caramelised, turn up the heat and brown
- 500g of lamb, chicken or other meat
Vegetarians can skip this stage, obviously.
When the meat is browned, add spices:
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp chilli flakes or powder (depending on chilli strength and taste)
Fry the spices up with the browned meat and caramelised onion for a minute or so, then add the tomato, ginger and garlic sauce and bring to a gentle simmer. Add chopped vegetables of your choice: I like to throw in a couple of green peppers; potato, cauliflower or aubergine work well too (pre-cook harder veggies), but there are plenty of options. Simmer gently for 15-20 mins until the sauce is starting to thicken up.
At this stage you can add any leafy or sauce-thickening ingredients. A handful of chopped fresh coriander leaf is a must if available. Spinach puree can also be a nice addition here. If you’re feeling decadent, a dollop of cream, creme fraiche or yoghurt. I like to put in a couple of tablespoons of mango chutney and a splash of lemon juice for that sweet/hot/sour tang characteristic of the Pathia (or Jalfrezi if you follow strange Nottingham conventions).
Simmer for 10 more minutes or so until the sauce is nice and thick. Make sure to stir frequently to avoid burning! Serve with naan bread, rice or chapatis. Enjoy!