Topic: oops, spice mix in to soon.

[Peripatetic Phil]

Better having a slight tinge of undercooked ground spices than completely destroying the dish with vile uncooked coriander leaf?  Discuss 

(Discuss) With great difficulty.  Where does "vile uncooked coriander leaf" come into this ?  Or even "beautiful fragrant raw coriander leaf", for that matter !

** Phil.

[Garp]

Well if some are assuming that uncooked spices, in a base, are a bad thing, then I would suggest that uncooked coriander leaf in a finished curry will have a far far bigger effect - much more negative, in my opinion - which is, of course Phil, fact

[Garabi Army]

Well if some are assuming that uncooked spices, in a base, are a bad thing, then I would suggest that uncooked coriander leaf in a finished curry will have a far far bigger effect - much more negative, in my opinion - which is, of course Phil, fact

I would say "uncooked coriander leaf in a finished curry" is a good thing, I couldn't imagine a curry without it! 

[Garp]

Well we all are different bud. Maybe you should try it - sample the true taste of BIR - you don't know what you're missing

But the original point was for Bob really. Don't worry too much about the base - it will probably be drowned out totally at the later stages (especially with the evil weed)

[curryhell]

Must be related to marmite  ;D  You either love it or you hate it.  Personally I love it providing it isn't overdone and I'm not refering to the cooking of it  : As  a garnish, it's an absolute must for certain dishes but can be superfluous on others.
Like salt, used correctly it will add something to a dish without being detectable, even for the real loathers of the stuff.  Over-do it a fraction and the haters of it will go spare 

[Garp]

I would refute that it is 'an absolute must' as a garnish or otherwise, for any dish CH.

In it's dried form it's ok and I add a little to many dishes, but the fresh stuff is just too overpowering, whether you like it or not

[curryhell]

In it's dried form it's ok and I add a little to many dishes, but the fresh stuff is just too overpowering, whether you like it or not

All down to individual tastes, and obviously it not to yours    Think you many be in the minority on this one Garp.  I think moderation is the key.  As for the dried stuff, IMHO, one place for it, B1N  ;D

[Secret Santa]

I would refute that it is 'an absolute must' as a garnish or otherwise, for any dish CH.

That's undoubtedly down to your personal preference but in reality the number of restaurants and takeaways that garnish with coriander leaf far outnumber those that don't - or at least that was the way it was in the old days. And for me, as a garnish, it is absolutely essential as part of the aroma of the BIR curry, in particular on savoury dishes.

[Peripatetic Phil]

And the addition of the chopped roots during the last minute of cooking can lift a mediocre dish to an altogether different level.

** Phil.