Basic Curry

Curry is one of those tastes that're hard to replicate in your home to compete with the stuff they make in the fancy Indian restaurants. I've made many a failed curries, varying from using a roux as a base, to boiling those gross "curry cubes" in water (they never melt completely).

After a little research, I discovered the secret, and now I share it with you.

This is a simple curry that takes a little time to prepare, but is well worth the wait.

Ingredients:

- 1 medium Onion, diced
- 4 cloves of Garlic, sliced thin
- 1 tablespoon of Curry powder (or your own curry spice mix, fancy pants)
- 1/2 teaspoon of Cayenne pepper (optional)
- 5 tablespoons of Passata (or 1 tblsp of tomato paste mixed with 4 tblsp of water)
- 1/2 cup of cold water

Heat oil in a heavy pan on high heat. Add onion and stir for a few minutes. Add garlic and stir for another 30 seconds, then turn the heat down to very low.

Cook for 15 minutes, stirring often to keep anything from browning or burning. Add spices and cook for another 5 minutes , then remove from heat.

In a blender combine pan contents with cold water and puree until very smooth. With the blender still going, add passata.

Pour curry back into pan and cook for 20-30 minutes (the longer, the better) on low to very low heat (if it gets too hot, your sauce will separate and burn, which isn't what you want), stirring often. The result should have the curry turn from yellow to a deep orange to brown color.

Now you've got a nice thick curry sauce. Store in the fridge, or pour over cooked meats, veggies, and/or tofu. Serve over rice.

Bon appétit!

Serves: 1-2

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