"Curry" is a generic term and there are countless variations. Like bbq, everyone has an idea of what it should taste like. I liked this version. It was reminicent of good Indian dishes I have had. I followed the instructions exactly. I was surprised that it did not call for sauteeing anything in the oil, but putting all the ingredients together, stirring, covering and simmering immediately. Doing that, at the end of the 30 minutes cooking time, I did, indeed, have gravy. If the dish is too hot for one's taste, even serving it over rice as it should be, Indian currys are served with yogurt, which can be added to your plate to cool the heat to your particular taste. It adds to the yummy factor. In the future I will add the whole spices wrapped in cheese cloth, bouquet garni style, or substitute ground spices. Chomping down on a whole cardamom pod is not my idea of a good time. However, since the balance was so perfect as called for, I probably will stick to whole spices, but wrapped up so I can take them out prior to serving.
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"Curry" is a generic term and there are countless variations. Like bbq, everyone has an idea...