Proper in 20 minutes | How to sequence a spice curry

Decide the order of work and spice curry reaches a proper taste in 20 minutes, even on a weeknight. The key is not to overlap chopping, frying and simmering. Finish the prep first, and the time on the heat shrinks sharply.

“Making it from spices sounds like it takes ages.” True enough: run everything in parallel and you will be scrambling. But simply fixing the order makes it perfectly doable on a weeknight.

1. Cut everything first (about 5 minutes)

Onion, garlic, ginger, tomato, and whatever else goes in. Before the heat goes on, cut everything that needs cutting. Try to chop the next thing while frying and the onion burns. Eighty per cent of the sequencing is settled right here.

2. Colour the onion fast over high heat (about 7 minutes)

Slice thin, high heat. Keep it moving just enough not to scorch, until it is properly coloured. This is the source of body and depth. The trick for speed is slicing thin: more surface area, faster cooking.

3. Bloom the spices in oil, add the rest and simmer (about 8 minutes)

Warm the spices gently in oil so their aroma moves across, then add the other ingredients and the tomato and let them settle together. Start with less water than you think. Adjust the strength as it simmers and it will not turn watery. A keema with minced meat cooks through quickly and finishes faster still.

What saves you time

Inspice spice curry brings together spices designed to the 0.01 g, so there is nothing to measure. The time spent wondering “what, and how much, today?” disappears entirely. No chilli is used, so you need not think about heat when children are eating. Sequencing and a spice pack: those two bring a weeknight plate a good deal closer.

Frequently asked questions

Q. Can it really be done in 20 minutes?
A. On the condition that you finish all the cutting first. The time on the heat then comes to around 15 minutes.

Q. Any trick for speeding up the onion?
A. Slice it thin and use high heat. The extra surface area gets it coloured sooner.

Q. Is it hot?
A. No chilli is used, so there is no heat. The whole family can share the same pot.