I don't put any water in my curry at all. Here's what I do;
Finely chop onions, garlic, ginger and chillies (I usually do this in the food processor) and sweat them off in some oil spray or olive oil.
Add my spices (a heaped tsp each of ground cumin, ground coriander, chilli powder, cinnamon, garam masala, cardamon pods - crushed, and 1/2 tsp turmeric) fry for about 2 minutes and add 2 small finely chopped tomatoes and your veggies (I love using cauliflower, pepper, potatoes and/or spinach in curries).
Cook for about 15 minutes on a low heat, add seasoning and whatever meat/fish you like. I usually marinate the meat in a tsp stock powder, salt, pepper and curry powder. Simmer until meat is cooked (20 mins for meat & chicken, 10 mins for seafood).
When cooked add some frozen peas, take off the heat and stir in some Greek yogurt and chopped coriander, if it's a fish curry I also stir in a tbsp of tamarind paste at the end. That's it! I never add water and only use a small amount of tomatoes, never from a tin otherwise it gets too watery. Here's a pic of a prawn curry I make pretty regularly.
