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My granny’s curry – simple, tasty and the real deal

This recipe, my Granny Perin’s Curry, works well as a takeaway alternative, it’s easy to put together and will tick those comfort food boxes when you need them.
My dad’s mum, Granny Perin, was Persian and everything she cooked was from scratch, using only fresh, organic ingredients. She passed on her divine curry recipe to my dad and him to me. It’s simple, tasty and the real deal.
Servings: 4
Author: Amanda Byram

Ingredients

  • ½ tsp chilli power
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • ¼ tsp ground turmeric
  • 2 tbsp ghee or coconut oil, or canola oil
  • ½ onion peeled and finely sliced
  • 2 cloves of garlic peeled and chopped
  • ½ a thumb-sized piece of fresh ginger peeled and finely chopped
  • 14 oz protein of choice – tofu fish, chicken or meat, chopped
  • 3 tbsp tomato puree
  • 1-2 14oz cans tomatoes 2 if you want more sauce
  • 1 stock cube
  • 1 tbsp natural yoghurt optional

Instructions

  • To make the curry spice, simply mix the chilli, coriander, curry, garam masala, cumin and turmeric together in a small bowl to combine.
  • In a large pan, fry the onion slices in ghee or oil until light golden. Add the garlic and ginger followed by the curry spice, adding a little water to stop them burning and stirring constantly to make sure they don’t stick. Do this for approximately 1 minute to ‘cook’ the spices, but be careful not to let them burn.
  • If using chicken or meat, add at this stage and fry, stirring well to coat in the spices. When the protein is starting to take on some colour, add the tomato puree and tin(s) of tomatoes, then sprinkle in the stock cube. If you are using fish or tofu for your protein, add this now; it takes less time to cook.
  • Simmer the curry gently for about 15 minutes more until cooked through and fragrant.
  • Swirl through some natural yoghurt before serving, if you like. Serve with basmati rice or naan.