i add lots black pepper, tomatoes and lemon juice - makes it more like a madras. I always slow cooker it too, so it's really tender.
Always fry your onions until they are very dark brown, it makes a big difference to the flavour. x
I use garam masala, curry leaves, mild chillies, garlic, mustard seeds and lots of other spices when I make a curry. Then I put a tin of coconut milk in.
Onions have been browwned to within an inch of their live. Meat browned, curry powder added (must restock my spice cupboard) stock added. Will add the sliced toms later on in the cooking.
Older son has been sent for naan bread and coconut milk.
Many thanks all xx
Dog is sitting guard at the kitchen door, as if she's going to get any :D
PS This was my third attempt at asking before it was submitted so I may seem to be a little ahead of the browning etc.