Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Spice it up
For a paste-based curry, fry an extra spoonful of paste in a separate pan for 1-2 mins until fragrant, then stir into the finished dish. For a spice-based curry, fry some more spices in a drop of oil before stirring in – although garam masala can be sprinkled straight over the finished curry. A scattering of sliced chilli just before serving adds a lovely kick.
Cool it down
If you’ve added too much spice to a creamy Indian curry, stir in some natural yogurt (or a good splash of coconut cream to a Thai curry). If you’ve made a hot tomato-based curry, serve with a bowl of cooling raita and lots of plain rice or naan bread. Serve ice-cold milk-based lassis with Indian curries instead of water.