If you need to fry powdered spices always mix them with a little water first (aim for the consistency of ketchup) as this will stop them burning as easily.
Tag: Curry tip
Curry tip 30
When using whole cardamom seeds in a curry always pop them open first so they release their flavours. Use the back of a spoon and press down gently. Remember, you only want open up the seed a bit, not crush it completely.
Curry tip 29
Garam masala produce a wonderful aroma. Always add it towards the end of the cooking process and not when you add the other spices to ensure you get the full benefit.
Curry tip 28
When cooing onions sprinkle a small bit of salt on them to speed up the browning process.
Curry tip 27
When a dish requires whole spices to be tempered in oil (tadka) you need the oil to be very hot to extract the full flavour from the spices. If you put the spices in too early you are wasting your time. To test if the oil is ready drop one cummin seed into the oil. If it fizzes and jumps straight away the oil is ready. If not, then patience, patience…
Curry tip 26
When a dish needs fresh coriander then mix the chopped stems into the sauce (because they have more flavour) and keep the leaves (broken, not chopped) to sprinkle on top at the end of the cooking.
Curry tip 25
Throw old, stale spices away. Sounds obvious but too many people still try to flog the last bit of flavour out of dried out spices. In. The. Rubbish. Bin.
Curry tip 24
Curries generally need seasoning with salt, like most dishes, so don’t be afraid to use it. If you do overdo it then lemon juice can neutralise the salty taste.
Curry tip 23
When a dish requires yoghurt, cream or coconut allow your base sauce (onions, tomatoes, spices etc) to cool down a bit before adding it. This allows it to absorb better and not split.
Curry tip 22
Don’t treat your order of rice as an afterthought. Choosing the right rice can enhance your meal. If you are ordering a special dish (or a really hot one) stick to plain boiled rice or plain pilau so you don’t have tastes competing with the flavours of your main dish.
The Royal Curry Club 