Toast Your Spices First – Before you grind any spices, toast them in a dry pan for 5 minutes or so until your kitchen air is filled with the fragrant smell of cumin, coriander, cardamom and any other spices.As each stage progresses, give it a quick taste and adjust accordingly. Taste, Taste and Taste – You’re never going to know how good your curry tastes unless you taste it regularly while you cook.Instead, you’re left with a one-dimensional curry that tastes of chilli and only chilli. Go Easy on the Chilli – This might seem counterintuitive but, all too often, people add too much chilli thinking this will make their curry taste authentic.You can instantly tell the difference between the smell of preground and freshly ground spices. Instead, opt for whole spices which you can freshly grind as and when you need them. Use Whole Spices – Although more convenient, ground spices will begin to lose their flavour far quicker over time.Once it’s in, you can’t take it back out! You might need to loosen the sauce a little but only add a splash of water at a time. Stop Adding Water – You might think your curry looks too thick but adding water will only dilute the flavour.Instead, opt for buying individual spices which you can mix as you see fit. Avoid Premixed Powders – Premixed curry powders might be a time-saver (and often a money saver), but they’re often bland and limits you to making the same curry over and over again.This is impossible! In fact, onions need to be cooked low and slow for 15 to 20 minutes until they brown, soften and begin to release their natural sugars. Give Everything Time – You’ll often come across a westernised curry recipe that’s ready in 20 minutes.Don’t hold back on these initial aromatics, as they will give your curry their flavoursome base. Start with Plenty of Aromatics – The base of any curry will include onions and garlic in some form alongside chillies, ginger and galangal.
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