Indian Curry (own spices)

This recipe has been adapted from many books and on-line sources to become a favourite Curry for us. Definitely Indian-inspired, but perhaps not traditional to anywhere but our home.

Ingredients

Spice mix (for toasting)

2 Tbsp Coriander Seeds
1 Tbsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Fenugreek Seeds
2 dried Red Chillis

Curry

1.5kg Meat (we normally use pork neck
1.5kg Vegetables (we like butternut and cauliflower)
1kg (about 4 large) Onions, roughly chopped
3 - 4 fresh Tomatoes, roughly chopped
4 cloves of Garlic
4cm Ginger
Stick of Cinnamon
2 tsp Salt
1 tsp Turmeric powder
1 Tbsp Mustard Seeds
2 Tbsp Sugar
3 Tbsp Ghee (preferably) or Oil
50g Tomato Paste
2 - 6 fresh Chillis, sliced (green and/or red)
400ml Coconut Cream

Method

Toast the spice mix in a pan over high heat for a few minutes until they start popping and smelling fragrant. Transfer them to a bowl/plate to cool down.
In a food processor, blend the onions, tomatoes, garlic and ginger to a paste. (THIS IS A NEW STEP to speed things up, NOT SURE IF IT WORKS. MAY NEED TO COOK ONIONS AND GARLIC SEPARATELY FOR FULLER FLAVOUR). UPDATE!!!
Roughly crush the cooled, toasted spice mix in a pestle and mortar or spice grinder.
Toss the meat with crushed spice mix.
Heat the ghee/oil in a large saucepan.
Add cinnamon and mustard seeds to hot ghee/oil.
When the mustard seeds start popping, add the meat.
Cooked for a few minutes to slightly brown the meat.
Add the onion mix and cook for a few minutes.
Add the remaining ingredients and bring to a boil.
Turn heat to low and simmer for 1 to 2 hours.

Notes

This dish is definitely better the following day.