Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: gazman1976 on May 03, 2014, 06:48 PM
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How do you guys cook your spices, do you throw them all in together at the start? or do you cook 1 spice at a time? just curious
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I now normally go in with mix powder then chilli, methi definately last
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In a base its all fried together then the toms added and the bahggar added to the base.
In a finished dish, I tend to add spices in at 2-3 different times.
chili, turmeric and paprika in first, then others secondary to that.
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Bung them in at the start! :D ;D :o 8) ::)
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I give the chilli powder a 30 second head start over the mix powder... but I dont cook on ultra high heat (if that makes sense)
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I pre-measure the mix powder, chilli powder and methi into a ramekin - (this to save time fumbling around and prevent the risk of burning.) Then fry off the garlic and ginger for a few seconds, then tip the spices in and stir fry gently for a minute before adding tomato paste and gravy. Once the spices start to slightly burn my nose I know they've reached their limit and I must add something with a water content to prevent them being totally burnt.
It's an interesting topic which I question also. I see BIR chefs on youtube put tomato paste in before spices or hardly frying them at all before adding gravy. Makes me wonder if it actually does make a difference to the flavour afterall. I don't know if this answer is a bit over elaborate for what you were looking for but this is how I do it.
Cheers