I think I'm still salivating over our amazing dinner at Vij's in Vancouver, so yesterday I felt the need to try my hand at curry again, even though it meant we waited until almost 10:00 to eat.
I've found the secret to a tasty curry at home is to toast my spices in a dry, hot pan first thing. Last night I ground up some mustard seed, fennel and sichuan pepper(!) in the ol' mortar and pestle, then toasted them in a hot wok. (Does this count as fusion cuisine?) Then I added diced garlic, onions, ginger, and green peppers. Then came the cauliflower and chick peas. (I've been trying to use dried beans rather than canned lately, but I really think I need to plan ahead more-- the chick peas could have used more soaking/precooking time.) Then lots of simmering time (adding water, stirring, sniffing, adding more water, fussing with the gas...), splashes of coconut milk (and more simmering), a garnish of cilantro, et voila! Curry! Plus a house that smells like our favorite parts of India.