SHOPPING LIST: Cooking Skills: Sauces 2, Chapter 3 (Curry Sauces)

Onions, garlic, fresh ginger, tinned chopped tomatoes, tomato purée, ground cumin, ground coriander, turmeric, mild chilli powder, paprika, garam masala, natural yogurt, double cream, ground almonds, red and green peppers, green chillies, coriander, sunflower or rapeseed oil, a heavy pan and a stick blender.

A mild curry base (4 portions)
[ ] 3 tbsp sunflower or rapeseed oil
[ ] 2 onions, finely chopped
[ ] 3 garlic cloves, crushed
[ ] 1 tbsp grated fresh ginger
[ ] 2 tsp ground cumin
[ ] 2 tsp ground coriander
[ ] 1 tsp turmeric
[ ] 1 tsp mild chilli powder
[ ] 400 g tin chopped tomatoes
[ ] 1 tbsp tomato purée
[ ] 250 ml water
[ ] 1 tsp flaked sea salt

A korma-style sauce (4 portions)
[ ] 1 batch of mild curry base (above)
[ ] 3 tbsp ground almonds
[ ] 100 ml natural yogurt
[ ] 75 ml double cream
[ ] 1 tsp sugar
[ ] 1 tsp lemon juice

A tikka masala-style sauce (4 portions)
[ ] 1 batch of mild curry base (above)
[ ] 2 tsp paprika
[ ] 1 tsp garam masala
[ ] 1 tbsp tomato purée
[ ] 100 ml double cream
[ ] 1 tsp sugar
[ ] 1 tbsp butter

A jalfrezi-style sauce (4 portions)
[ ] 1 batch of mild curry base (above)
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 1 onion, cut in chunks
[ ] 1 red pepper, cut in chunks
[ ] 1 green pepper, cut in chunks
[ ] 2 green chillies, sliced (deseeded for milder)
[ ] 1 tsp garam masala
[ ] 1 tbsp chopped coriander
[ ] 1 tsp lemon juice

For the experiments
[ ] A second batch of base (optional)
[ ] Extra yogurt
[ ] Cumin seeds (for the experiment)