Ingredients
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- 3 tbsp. vegetable oil
- 1/4 onion, finely chopped
- 2 cloves garlic, finely sliced
- 1 tbsp. garlic & ginger puree
- 4 1/2 tbsp. tomato paste, mixed with some water to thin it
- 1 tsp. kosher salt
- ***
- 1/2 tbsp. curry mix powder made from:
- 2 tbsp. coriander seed powder
- 1 tbsp. cumin powder
- 1 tbsp. turmeric powder
- 1 tbsp. cayenne
- 1 tbsp. smoked sweet paprika
- 1/2 tsp. ground ginger
- 1/2 tsp. mustard powder
- 1/2 tsp. cardamom powder
- 1/2 tsp. black pepper powder
- ***
- 3 tbsp. Kashmiri chili powder
- 1 tsp. fennel seeds
- 3 habanero peppers, de-seeded and minced
- 2 tbsp. red chili flakes – TFD prefers Korean gochugaru
- 2 cups Curry Base gravy
- Precooked meat – lamb or chicken are both classics
- 1/2 tbsp. light brown sugar
- A few drops of red food coloring
- 1/2 tsp. deadly-spicy hot sauce or to taste (this is very, VERY optional – please be CAREFUL WITH IT!)
- 1 tbsp. minced Cilantro to garnish
Instructions
- Heat the oil in a pan and add the chopped onion, fry for two minutes or until the onion is starting to take on some color, then add the garlic and ginger puree, chilies and the extra garlic cloves and fry for 30 seconds or so.
- Now add the thinned tomato paste, stir in quickly before adding the mix powder and chili powder to the pan, mix all the ingredients and fry for a minute.
- Add the salt and half of the base gravy, stir thoroughly and cook until it begins to boil. Now add the meat or vegetables, fennel seeds and crushed chili flakes, mix well and cook for 2 minutes.
- Next add the remaining base gravy, sugar and mix well. Cook until the sauce has reduced nicely, it should be quite thick. Add the food coloring if using and stir well, the curry should be a deep vibrant red (for danger).
- Garnish and serve.
- Prep Time: 0 hours
- Cook Time: 0 hours
