Making a curry has always scared me. I’ve been to a million places that have made the best and worst curry. Since the beginning of my cooking days, I deliberately stayed away from making it even though a lot of people demanded. After my first 3 attempts fell flat, I decided to take note of everything I was doing and improve on every element, plus an old Indian lady who owned a spice shop give me a couple of tips that I still use today.

1. Time
   You cannot make curry in a rush. The best curries are left over night however if really don’t have the time, you can get away with preparing it 4 hours in advance and letting it steep and simmer in that time.
2. Releasing the flavour of Spice and Herbs
   This is something I recently learned. All your dried herbs, spices, masala and chilli powders are waiting for you to explode their flavour. You just have to release it by frying them. If you have chilli in the mix, be careful as you might turn your kitchen into a choking and sneezing room. I’ve done that a million times. Somehow I just never learn. Keep your kitchen well ventilated for this step because it’s crucial but you might contaminate your kitchen with your sneezing and coughing.
3. Killing the onion smell
   Onion is the base of all stews, soups and now even your curry. For some people, they absolutely love the raw onion smell and taste but the rest of the world, they just hate it and just so we can make everyone feel welcome, make sure your fry those babies until translucent. Yes, it sounds like a simple step, but alas so many people get it wrong. Don’t let that be you.
4. Fresh and meaty protein
   If it’s a vegetarian curry, you have some of the most delicious meat substitutes like lentil, peas, kidney beans, chickpeas etc etc etc. The list goes on. For meat eaters like me, I don’t like chicken that much in a curry, I tend to love the red meats more. If chicken is your baby, don’t use the breast, use the thigh with bone and skin on. If you can get yourself meat with marrow in it then you will be pleased with the results. The marrow/fat is a thickener and elevates the flavour!

Side note for the sauce. I love to have a tomato element like tomato puree or chopped canned tomato and I add in coconut milk to off set the sourness from the tomato. Salt and a tiny amount of sugar are your friend. Don’t be afraid to add in white pepper and more chilli. You’ll be surprised how powerful garlic and ginger are, use them don’t abuse them.If you’re worried about your tasters eating chunks of anise, cinnamon sticks and cardamom, make a spice sock. PLEASE don’t use a used one, please. I have packs of mini pantyhose that I bought from a budget store that are waiting for my curry making missions.