Curry how-to

Use the ingredient suggestions on page 84 for inspiration, and follow this basic technique to create your own quick one-pan saucy curry dish.

01 Heat fat (ghee, oil) in a large, deep skillet until shimmering.

02 Cook the aromatics in fat while stirring. Add onion first and soften or brown before adding remaining aromatics.

03 Add spices and cook, stirring, to let flavours bloom. Dry spices need more fat, pastes need less.

04 Add hard vegetables that need longer cooking.

05 Add tough cuts of meat or bone-in pieces of poultry which require longer cooking.

06 Add liquid and simmer, covering if you have hard vegetables or tougher protein that needs longer cooking.

07 Add tender protein that needs a shorter cooking time and tender vegetables and fruit, then simmer.

08 Add seasonings such as salt, citrus or other sauces, and vegetables that need little or no cooking, such as tomatoes.

09 Finish with a garnish, such as a sprinkling of herbs, garam masala or chutneys and raitas.