I, like more and more shoppers get my spices from the Asia Market on Drury Street in Dublin and never lose the sense of satisfaction of paying less than a third of supermarket prices for what I have no doubt is much fresher produce.
The key with this curry is to cook the onions and tomatos which form the basis of the sauce down slowly without browning them. However, mine may have been chopped a little too chunky and so, after frying for the required time and having nothing resembling a broken down sauce, I gave half the mixture a quick whizz in the food processor.
Alas I had no time on this occasion to make Dan's spectacular stove top Naan Bread which is easily my most made and favourite recipe of the year so far giving perfect restaurant quality results every time - a revelation.
And the curry? Definitely one I will make again. A good, flavoursome all rounder which has proven to be a great introduction for me to traditional Indian cooking. In case you haven't guessed, I am a huge fan of The Curry Guy and am really enjoying my adventures in Indian with him. Cheers Dan!Follow @AnniesAppetite