The idea of making curry is something I enjoy to do especially in Japan where ~I can find the most delicious apples for adding the sweetness. The secret to any curry is the base, and its the same for the sofrito in a risotto. The base consists of ginger and garlic and should be a paste. The next step equally important is the onion and it should be browned and even beyond what you consider brown. The rest is a matter of taste and masala of garam and other important Indian tastes such as coriander are critical. I use paprika and other spices to give it character. In Japan they make the sauce unusually brown by adding stock from roasting the bones.
Categories: Life Cycles