My basic curry recipe
Heat up two tablespoons of oil in a saucepan.(use vegetable oil as olive oil is becomes carcinogenic when heated)
When the oil is hot, throw in some mustard seeds. When the seeds start to pop (add 5/6 curry leaves fresh or dry). Quickly add a cupful of diced onion and cook till onions are soft. Add crushed garlic, chilli and ginger. Cook for a minute.
Add a tin of chopped tomatoes and cook for a further 5 minutes. Add salt according to taste, paprika, turmeric, cumin and coriander powder and add half a tin of coconut milt (optional).
By now you should have a nice thick sauce. Add vegetables or meat depending on what curry you want to eat.
Add a cupful of water and let it cook. Keep an eye on it as you dont want it to be all mushy.
Lastly, add some fresh coriander leaves and drizzle with a tablespoonful of olive oil. Gives it that shiny appetising look. When serving garnish with chopped coriander.
Note: If you are using potatoes in your vegetable curry make sure you boil the potatoes first as they will not cook (something to do with the chemicals in the tomatoes)
I use this recipe for every curry. I usually vary it a bit depending on what vegetable I am using. I also use this recipe to make tinned tuna curry. Enjoy!!