Finally a thread on my specialist subject! To make a great curry, you start with the base flavour - Coriander Seeds, Cumin Seeds and powdered Turmeric. The whole spices (apart from Turmeric which is only there for colour and should be used sparingly - a teaspoon in a curry for four) ground up in a coffee grinder are much better than powdered, they are usually stale before you open them. Add good whole chillies (Kashmiri are best) chopped as small as possible. For extra flavour add ground whole cloves and/or allspice, a few dried chillies. Add these to fried chopped onions (for best flavour fried in ghee, but veg oil will do). The more fat, the richer the curry, but even with very little is a decent flavour. When the onions and spices are softened and appear an even colour, add meat/chicken/fish (meat should have been sealed seperately before) and simmer for 2 hours, 30 minutes before the end add veg if using (Spinach, potatoes, mushrooms all good). Add lentils and/or chopped fresh tomatoes half way trough cooking and finish with chopped leaf coriander. Can't go wrong! Use water to give consistency required.
