Improving a finished curry

[two-sheds]

I have found that when I taste a finished curry (usually one of 3/4 portions) I have made and I regard it as rather tasteless or bland a level teaspoon each of ground fenugreek leaves and garam masala added and stirred at the cooling stage lifts it to a more acceptable level.

Does anyone else in the forum have any similar tips for improving the finished dish?

[emin-j]

I've ' rescued ' a couple of Curry's in the past by adding Curry Powder , just keep adding til it tastes OK ish.

[Mikka1]

It's a common practice to  add just a pinch of this and that right before serving. This is why you get that tiny piece of grit on occasion when piling through the scrummy food.

Generally and fenugreek as you had suggested, Garam masala nearly always.

[Cory Ander]

Hi two-sheds,

Interesting question!  I suppose, if you have decent recipes (i.e. curry base and main dish) and have good "technique" (whatever that is, I'm still none too sure), then you shouldn't really have to add anything!

However, given that most of us (including me) lack one or the other, my list (for picking up taste, at least) would be as follows (in rough order):

- salt
- sugar
- garam masala
- curry powder/curry paste/spice mix
- fresh coriander

Some combination of the above should normally do it (unless you've really lost the plot!)

I suppose it depends on what you feel is lacking!

[two-sheds]

the last time i used fenugrrek/GM was on KD's yogurt curry recipe from her new book  and I feel it did improve the flavour