By Shireen Jamooji
January , 2024
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Curries are a staple part of Indian cooking and come in all types and flavours. Although a basic curry is simple enough to put together there are some special hacks you can use to boost the flavours of your curry to the next level.
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Gently roasting your whole spices before powdering and using them gives the dish a deeper more aromatic base. It helps to release all the flavours of the spices.
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If you’re using whole spices in your curry, tie them in a piece of muslin or secure them in a tea strainer so you can fish them out later and make the eating experience smoother.
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Powdered spices are a convenience but if they’ve been sitting out too long, they can lose their flavour. Throw out spices that are over a year old to ensure high-quality curries.
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For a smooth curry base, halve and microwave your tomatoes for 30-60 seconds and then blend them to a paste before adding them to your curry for a less grainy texture.
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Sizzle mustard seeds, cumin, garlic, ginger and curry leaves in hot oil for a fragrant base before adding your proteins and vegetables.
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Onions play a pivotal role in most curries. When preparing them, generously use oil and fry until they achieve a rich, deep golden hue, maximising their flavour.
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When working with chicken breasts in curry, avoid overcooking to prevent toughness. Thicken the curry first, then add the chicken about 15 minutes before serving.
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Play with different chillies - green, red, fresh, dried, or as a powder - for varied heat levels and flavours for a new twist on even the most basic curries.
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