Don't get curried away!

I dry fry cumin seeds, fennel seeds, coriander seeds and black peppercorns for a few minutes until they release their intoxicating aroma.  Then I add olive oil, grated ginger, sliced garlic and some chopped chillies; gently sauté for 5 minutes; add 2 or 3 large chopped onions, turmeric, curry powder, paprika, and tins of chopped tomatoes.  When everything is bubbling along nicely; the scintillating vapours filling the air; making my mouth water, I add either chicken or beef or mushrooms or whatever; two stock cubes, put on the lid and cook for 20 minutes to two hours (the longer the better!)

Just before serving, add chopped fresh coriander and yoghurt and/or coconut to taste,

A magnificent, tasty, appetising, low-fat Stafford Centre curry; being served shortly, just for you.