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Sparing spicing

Some of the best curries are made by using spices sparingly and adding them when you add the main ingredients.  Using spices this way you keep more flavour than adding them at the beginning but they still have enough cooking time to loose the raw flavour.  This is a safer method as there is little chance your spice will burn.

This is an ideal method for cooking a ‘dry’ curry where you cook the curry on a medium to low heat and dry all the wet ingredients until they caramelise.  If you cook this way then add water and cook for a further 5-10 minutes you will have the tastiest curry gravy.

At home this is the way we cook most often.  It’s subtle spicing that you notice most when it’s not there, that may sound strange but when you have great ingredients let them shine.

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