Currying for more flavour

I strongly believe that good food takes time, care and some effort.
Expensive to buy food supposedly saves you time and effort.
Most of the signature dishes of world are peasant dishes.

When I cheat at a curry I use Pataks sauces and pastes, but I still try to cook and mature.
I cook four portion sizes and divide by 3 for my serving size.

When I scratch cook the usual method is:

Gently dry fry the whole spices, to release the oils, if you burn them throw away and start again, grind, add pre ground, put aside.

Fry chopped onions, ginger, garlic and chillies as required; add a drop or two of water as needed to prevent catching, put aside, puree if required.

Chilli notes: it is the seeds and membranes that are hot, remove for chilli taste/ flavour without burning heat.
For a do-piaza fry separately additional sliced onions put aside and add after maturing.

Fry meat/ vegetables
If I am using a fatty meat like mince or lamb, I will drain the fat off in a sieve.

Add back the onion mix, half the spices.
Now I add the liquid part e.g. tomato, coconut, stock.
Bring up to boil then reduce to simmer for 30-40 minutes.

Now taste add some of the rest of spices simmer 3-4 mins taste again, if all ok leave to cool.
Put in fridge to mature 24/48hours. Then you can either use or freeze.

For a curry party I make each curry, separate into four portion sizes put in separate foil dishes and label, so I can reheat them in the oven.
I allow two and a half portions per person plus two extras and rice, party fever encourages the appetite.

On D day cook/ reheat/ assemble/ adjust seasoning of, the accompaniments and curry.
Sprinkle chopped coriander leaf on curry serve and enjoy.