Any Indian homestyle curry has a sofrito-style start - sweat and caramelise onion, garlic, ginger and tomatoes. Add spices and cook until fragrant. At this point, the dish leaps in its ambition to become a creamy sauce. The jammy, onion-tomato-spice mixture is blended with some water, returned to the hot pan and slow-simmered with some cream until it is velvety and luscious. This is the stage where ….