Quick Curry Sauce
Curry in a hurry!
Heat the oil and add your garlic, chillies, ginger and curry leaves. Stir fry for a few minutes.
Chop the onions in a food processor (you’re looking for very finely chopped rather than puréed) and add to the oil. Cook for 5 minutes until lightly browned, making sure it doesn't stick or burn.
Stir in the curry powder and whiz the tin of tomatoes in your food processor. Add the tomatoes and cook for another 5 minutes. Your curry sauce is now ready.
To complete the dish, brown some meat (chicken, lamb, etc.) or vegetables (parsnip, okra, mushrooms, whatever takes your fancy) and add to the sauce. You could also use a thick white fish fillet (haddock, cod, coley, conger, etc.). Simmer covered for a further 10 minutes (30 minutes for lamb) and finish off by stirring in the chopped coriander and garam masala.