I always used to add powdered spices to the dish I was cooking in the dry state.

Then I  was told to premix the powders into a paste with water to prevent burning of the spices and I can say that the resulting taste was better.

I have also read that you can mix with some oil beforehand.

Any comment on whether the use of oil is preferable to water and does it enhance the flavour further?

I was also told to leave the paste to stand to allow all the water to be absorbed.

Swampy

What a great site - only wish I'd discovered it sooner.

Being new to the forum forgive me if I am covering a previously discussed topic, but has anyone considered curries from other parts of the world such as Malaysia and Indonesia or even Jamaica.

The word curry should not be linked solely with the indian subcontinent although that is obviously the main focus lies, but I would like to know if anyone has experimented with other regional curries and whether or not they have had any success.



Swampy

Hi my name is Swampy61 and I am a curryholic!!
I'm currently working in Baku, Azerbaijan.
I've been here for four years.
Amazingly the locals don't like their food too spicy.
Along with another collegue of mine we regularly hold a curry cook off to see who can make the best curry.
So far honours are just about even and any tips to give me the edge would be invaluable.
Look forward to reading more and maybe getting to know some of you better, but most of all learning some new and wonderful recipes.

Cheers!!