Winner Curry

The best - quick, easy, simple ingredients, freezable, prepare ahead, delicious - a winner!

Make this paste (which will keep in fridge for up to a week or frozen for 2 months) then add either chicken, prawns, veg or fish.  Quantity below is for 4 people.

5 cloves garlic, chopped
5 cm ginger root, chopped
4 tbsp veg oil
500g onions - thinly sliced into crescents
1/2 tsp chilli powder
1/2 tsp turmeric
3 tomatoes, finely chopped
1 tsp cumin seeds
1/4 tsp garam masala

• Make paste with ginger and garlic (in pestle & mortar or processor)
• Heat oil and add onions.  Cook gently for up to an hour.  Don't let them burn - just turn golden
• Add ginger and garlic - stir with a splash of water to scrape bottom of pan and incorporate caramelised juices from onions.
• Stir in chilli and turmeric, stir then add tomatoes and cook for 5 mins. 
• Meanwhile toast cumin seeds in dry fry pan and crush in pestle & mortar (or use ground cumin)
• Add garam masala and cumin to pan and that's it!

When ready to make the curry, heat the paste, chop/prepare either chicken, lamb, fish, veg or prawns, and add to pan.  Stir until cooked through.  Finish with chopped coriander/spinach/black onion seeds - whatever you fancy!