Get a casserole type pan. Add about 4 Tbsp of sunflower oil and heat.
Get some ground coriander. About a heaping cereal spoon. Add that to the oil.
Get another spoon of fenegreek and add it.
Also, 4 Tbsp of paprika, 1 corriander and some black mustard seeds (2), and curry leaves. Pull them off the stalks. Give it a little stir. The base is one of the most important parts of the food. Stir continuially.
Take the ends off the onion (2), half it, and peel it. Toss it into a chopper (or go by hand but a chopper is much quicker. 7 cloves of garlic. smash them to get the peel off, and cut off ends. Throw them in with the onions and give them a little whiz. Add onions and garlic to base to saute them. But don't cook them too quickly, a medium heat. If the base is too dry, add a bit of oil and mix it up.
Next, get a nice big bit of ginger. Cut the ends off and peel it. Toss into the chopper. 3 thumb sized peices of gingewr. Get some stalks of corriander and toss those in the chopper as well. Save the leaves for later. Whiz it all together, and add some frsh tomatoes. (6). To go with the paprika, toss in 2 fresh chilies, seeds and all. Pour that mixture in with the base and mix it up.
Now put a nob of tamarind, minus the seeds. (a slight pinch). Now get a pint or so of water, add it to the pan and bring it to a boil. Add a bit of salt. let it simmer for 20 minutes, covered.
get some mixed veggies and fry them up in a pan. When the 20 minutes are over, add the base to the veggies, add 2 cans of coconut milk and eat up with some good naan.
***I have no pictures for this recipe as of yet. Trust me. It is delicious!***
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