The secret of curry is all about getting the basics right.  You need to cook whole spices first to release their essential oils, then ground spices, add fish, meat or vegetables, then stock, then simmer, then eat.  Eats well with long grain or Basmati rice, or even tortilla wraps.

What you need:

Whole spices:

• Cumin seeds
• Coriander
• Cardamom (cracked open – I use my teeth.  You can use your own.)

Ground spices:

• Cumin
• Coriander
• Garam Masala

Curry Vegetables (all chopped) – quantities up to you

• Garlic
• Onion
• Ginger
• Whole chillies (red or green)

What you do:

1. Fry the garlic, onion, ginger and chillies until the onion is translucent but not brown
2. Add the whole spices and fry for about two to three minutes to release the flavour in the spice
3. At this stage add what you want to curry – vegetables or meat or fish
4. Add enough stock (chicken, vegetable, whatever) to cover the curry (but do not use too much, less is better than more)
5. Let the curry simmer until the vegetables or meat or fish are cooked through
6. Serve with rice or wraps or Naan bread
7. To make a richer curry, stir in coconut powder to taste while it is simmering.