Chausiubao
Senior Cook
ah. curry leaves. I'll look into, tho i've never heard of that. Yea i did add the ginger adn garlic earlier then the recipe called for, and it wasn't too bad either. I'll give this another try.
cliveb said:I usually fish them out, although you can eat them if you want. Skins are a bit chewy...!
Ishbel said:I have to say that in all my years of travelling and eating curries all round the world, I've never eaten a curry with minced beef in it!
Queequeg said:...The only thing that bothers me with lot of curry recipes I see on TV and read in books in the excess of ingrediants. Quite often (especially in indian curries) I see 6 or so different spices and a spice mix which may contain at least two of the individual spices previously included. I don't understand this approach, surely just added more of the seperate spices and the extra ones seperate rather then adding a blend...
Queequeg said:The only thing that bothers me with lot of curry recipes I see on TV and read in books in the excess of ingrediants. Quite often (especially in indian curries) I see 6 or so different spices and a spice mix which may contain at least two of the individual spices previously included. I don't understand this approach.... It is very tempting with curry to feel the need to add 30+ flavours which can just end up leading to a generic curry flavour which to me is half the fun of cooking curries out the window.
cliveb said:However, there are recipes with many spices, added at different stages of the cooking in order to provide specific taste experiences. Some dishes, for example, may have whole spices added at the beginning in order to flavour the oil. Others may have spices added at the end ( Garam Masala is a good example) to give an aromatic perfume to the final dish.
BreezyCooking said:Queequeg - just like many Indian dishes, African tagines also use a number of herbs & spices to develop their distinctive flavors. While it might look like a lot, the resulting dish is definitely worth the effort.