The shit blog of Paul Chris Jones

The essential steps are:

• Condense down a can of tomatoes by boiling it
• Add spices and oil

It may seem counter-intuitive but you should begin by adding water to the pan. I think the reason is, it breaks the tomatoes down and makes the consistency more liquid? The water you add will get boiled away anyway.

So when the concoction is looking vaguely curryish (perhaps after 20 minutes, but it depends on how much water you added), you can add about 75ml of oil and the spices.

Here's the spices I use (got them from a recipe book)

• 1/2 tablespoon of garam masala, garlic and ginger (each)
• 1 teaspoon cumin, tumeric and coriander (each)
• 1/2 teaspoon chilli powder
• 1/4 teaspoon paprika

As you can see, there are quite a few spices involved. None of them is mandatory, though I think more of them you include, the better the quality of the curry.

Finally, continue to cook the curry until you're happy with the consistency - not too liquidy or not too thick.