ryanmccauley211
Assistant Cook
Hi,
I have been cooking some indian curries and trying to learn how to fry spices and bring out their flavours. Flavours always seem quite distant even though I use fresh spices. They are vegetarian curries. I don't know if I am undercooking them, overcooking them, not using a high enough temperature, but I am pretty sure I am being generous with the amounts I use. Any ideas why the flavours aren't coming through?
I've used, cumin, ginger, garlic, chilli and mustard seeds whole and then tumeric, coriander, garam masala, cumin and hing powdered.
Thanks!
I have been cooking some indian curries and trying to learn how to fry spices and bring out their flavours. Flavours always seem quite distant even though I use fresh spices. They are vegetarian curries. I don't know if I am undercooking them, overcooking them, not using a high enough temperature, but I am pretty sure I am being generous with the amounts I use. Any ideas why the flavours aren't coming through?
I've used, cumin, ginger, garlic, chilli and mustard seeds whole and then tumeric, coriander, garam masala, cumin and hing powdered.
Thanks!