Amazing. One thing to keep in mind though, technique is everything. This is not European cooking where you add spices to an already-made sauce. In traditional Indian cooking, you must put the spices in first. Start with a hot pan and cold oil. Right away, start by adding the spices to the oil or butter, let sizzle for a couple minutes then the ginger and garlic. Then add the onions, lower heat and soften them. Take your time; don’t rush. Allow the onions to release natural sugars. Then add the tomato paste. Again, take your time. Then, the coconut milk comes last, dripped in a little at a time, stirring all the while, until completely incorporated. Then allow to rest for a few minutes before serving.
