Curry Tip 1: Use more onions than the recipe recommends.

Curry Tip 2: Slice those onions thin and nearly CARAMELISE them. This brings out the sweetness and flavour of the onions, which then infuses into the curry. Place them into HOT OIL when you begin.

Curry Tip 3: Use more fresh garlic and ginger than the recipe recommends.

Curry Tip 4: Whenever possible buy the spice seeds and toast them gently before either grinding in a coffee grinder or pounding with a mortar and pestle.

Curry Tip 5: This is the second most important tip of the lot, and I dont ever see it in recipe books. With all curries, add a handful of dark brown sugar to the spices as you add them to the caramelised onions, garlic and ginger. Add at least half that amount of salt.

Curry Tip 6: Be patient as you slowly cook the spices together with the onion, garlic, ginger mix. In books they recommend cooking for a few minutes. I often take 20 30 minutes, stirring the mixture regularly and adding moisture when it begins to get dry. A little water is fine, or use one of the base ingredient youre going to use for the sauce component of the curry. A little tomato past, tomato juice, some yoghurt maybe or coconut cream.

Curry Tip 7: The spices. If you cant get whole spices, or prefer using already ground spices, make sure they are as fresh as possible. I have been in homes where curries are cooked perhaps every five years, and the spices have been in the cupboard perhaps twice that long. A few months at most, then change them.

Curry Tip 8: Use the best cuts of meat, freshest vegetables you can find. Curry is not a meal to be made from leftovers. The spices you are using are both expensive, exotic and some are valued more than gold. The flavours and aromas they impart are thousands of years old, and do things to food that no other method of cooking can. Use the finest ingredients, and you will be rewarded with the finest curries, AND the kudos that goes with them.

Curry Tip 9: I have tried all kinds of yoghurts and coconut products in curry. By far the most effective is Greek yoghurt. It has a richness and smooth texture that transforms a good curry into a great curry. And, I NEVER use coconut milk. Instead I use coconut cream only, and then only if its made by Trident. Ive tried the rest, they dont work nearly as well, INCLUDING, strangely, fresh coconut milk straight from the coconut. I dont know why.

Curry Tip 10: Dont be afraid to try unusual blends to find a unique flavour. One favourite of ours is a curry called Chicken Midas you wont find anywhere else in the world, because I made it up in our kitchen. As a teaser I use tinned mandarins, coconut cream and a small amount of sour cream in the preparation of this gorgeous curry, and with the right spices the flavours just melt together. Would you like a copy?

Curry Tip 11: Cook the curry slowly. The temptation once its bubbling is to get it to the table as quick as possible. After all, youve been drooling for hours and the guests are tearing the furniture apart, but its worth the wait. Ideally curry should be cooked at least 24 hours before you intend serving it, but I defy you to try that and still have any left 24 hours later. It cant be done. So, maybe make a bigger batch, eat your fill and STILL have enough for the mates coming around tomorrow night. Truth is, the curry will be better on the third day, but thats just silly.

Curry Tip 12: At the end, just when youve had that final taste and it just cant get any better, add a sprinkling of garam masala (bought is fine, but I prefer to make my own) and a generous helping of freshly chopped coriander. Cook it for a further five minutes.

Curry Tip 13: Beef and lamb dishes should be tender, fall apart in the mouth without getting mushy. If you make a mushy curry, give it to the dog, learn the lesson and start again.

Curry Tip 14: Use only Basmati rice with Indian curry. I know I know, some people prefer sticky rice, and I admit that I sometimes make that instead when Ive forgotten to stock up (and enjoy it immensely), but a great Indian curry deserves a great Indian rice. And Basmati is the one.

Curry Tip 15: DONT STUFF UP THE RICE! Rice, made perfect, every time, with a few twists along the way, will round off a great curry and enhance the flavour and enjoyment. Two cups rice, add to four cups cold water, bring to boil with lid on, fork through, boil for another minute with lid closed, turn heat off and leave for 15 minutes. Perfect!

Curry Tip 16: Have lemons and limes in the fruit bowl at all times. A juice of half each lemon and lime can add an exquisite taste to some curries. Experiment gently, and be prepared for some delicious results.

Curry Tip 17: Experiment with and use different chillis. If you cook curries you will already have your own stories about chillis and their effects on fingers, eyes, naturally the mouth, internal organs and often parts of the body that were never intended to come into contact with such volatile substances. Be careful of chillis. More isnt always better.

Curry Tip 18: Once you have created a new curry, and not just you but EVERYONE youve tried it on has just loved it, send it to me. Share freely and more will come back to you. In fact, Ill do you a deal. Send me your very best recipes and I will include them in a book, with your name, and share all new recipes I feel are worthy for as long as youd like to see them arriving in your e-mail. Once a month.

Curry Tip 19: A teaspoon of tomato paste at some stage of the cooking will enhance most curries. Again, use the best quality you can find.

Curry Tip 20: Use either vegetable, sunflower or olive oil for cooking the onions. I dont use Ghee as I find it too fatty and I dont have a problem using olive oil, though many people say it taints the curry. Ive never found this to be true, but its a matter of personal preference. Try it. Ive cooked the onions in just water too, and that worked just as well.

Leave just one of these tips out and your favourite curry wont taste the same.

But I need to give you the 21st tip, and the one that makes all the difference. It is also the most controversial, and the one that the un-enlightened few will cry What is he going on about now? When I do this, the curry works perfectly every time. When I dont, it still tastes great but there is something missing.

Thinking about it now, it has something to do with why most of us remember home cooking with such fondness.

So here it is:

Curry Tip 21: Your Indian curry MUST KNOW its an Indian curry.

I told you.

Before you push the 'Back' button, remember the other 20 invaluable tips in this article and know they will make all the difference. This tip, however, will ensure youre treated like a curry guru for the rest of your life.

I am not a religious person, but I recognise that all things have an energy of their own, that broken down they could even be said to have a life force of their own. However weird this sounds, stay with me here.

The best way to describe what I do when Im making any curry is this. Imagine youre sending energy from your heart into the meal youre cooking. Open it out, and pour it in. Try this with an orange that wont peel easily, a piece of fruit that tastes a bit sour, and see the difference.

It works with all things. It doesnt matter whether you believe it or not. Try it, because there is nothing to lose. Practice.

I have witnessed many extraordinary things in our world, too many to go into here and none Im willing to divulge in an article about curry. I know, from witnessing these events myself, that there is more going on than were willing to accept as normal.

The reason home cooking tasted so much better perhaps, even though you have the exact recipes your mum and grandmother had, is because they poured all their love into the meals they made.

Maybe we dont have time to do this anymore, with microwaves, fast food and packet mixes. I wonder if our kids when theyre grown will say Remember Mums cooking, and Dads when he made those curries? They were the best meals I ever had!

I hope so. One thing I know for certain though, you take these tips onboard and those average curries will evolve into what you once imagined they would be.

Dont forget to send me the ones that really work for you, and Ill add them to our database. Come up with a catchy name if you like, but be sure to add your name IF you were the one who created it.