Ottolenghi's recipe can be handily found here: on the guardian website. There are a lot of steps, the frying and the salting - worth it? Yes. You will be handsomely rewarded for following the steps to the letter. Do you really need to use all that oil? Yes. I used cold pressed rapeseed - very nice, and apparently it's reasonably healthy.
Here are some cheats: I used dry curry leaves, still good. I made the spice paste without the use of a blender, just a good old garlic press and a grater for the ginger. Blender = so much fiddling and tricky washing up!
This is most wholesome and delicious served at room temperature and with brown rice. Also, wonderful eaten cold the next day for lunch with a little pitta bread - take that Monday blues!
This curry really is just the tonic - so ready to kick January in the ass now*!
* Partly true. Mostly I will be lounging in my pjs with my new Ottolenghi.