Originally Posted by acc2020
My question is , is there any benefit from pre frying your dry spices?
Are western chefs trained to pre fry spices in a way that may be considered flawed by eastern standards.Curries are a main staple of eastern cusine and surely they know better than us in the west.
Opinions please , thanks.
In my family's brasserie we have always pre-fried our spices when cooking Indian food, but as Moon Flower said, coriander contains such pungent oils that it must first be roasted first, lest its oils completely spoil the recipe. Once roasted, these spices may be fried when making authentic Indian cuisine. For example, after onion, garlic and fresh ginger have been fried to a golden brown.
I have two excellent, tried and tested, well-loved curry powder recipes and one madras paste recipe, all three of which were handed to me by an Indian man and his wife. You are welcome to them if you PM me.