![]() The most common aromatics in Indian cooking are onion, ginger, and garlic. Cook the chopped onion until golden brown before adding the ginger and garlic until fragrant.Īlong with your spices, your aromatics form the base of your curry, and not using enough of them or not cooking them for long enough will result in a bland dish. Start by using enough ingredients: For two people, 1-2 onions, 1 inch of ginger, and 2-3 garlic cloves. Cooking Your Aromatics To Fix A Bland Curry There are several reasons why your curries are lacking depth, and by correcting these issues, your curries will immediately taste better. If you’ve been struggling with getting your curries to taste better you’ll love these straightforward and simple tips that will help you fix the basic mistakes novice home chefs make when preparing curry. I can really recommend the cookbook “The Curry Guy Bible” from Amazon which focuses on building amazing flavor like in restaurant-style curries. There are a few simple steps to elevate your curry from spicy stew to an authentic dish that is fragrant and delicious with a distinctive and lively flavor. ![]() If you simply throw all your curry ingredients into the pot and let them simmer away, as you would a stew, you will end up with a bland and likely watery curry that no one wants to eat. Spices should not be old enough to lose potency and preferably should be toasted and ground yourself.Ĭurry also needs cooking methods that bring out the complexities of flavor in different ways. The onion should be caramelized in oil until well browned and flavorful. I wanted to recreate more rich-tasting curries that you find in authentic restaurants, so went and found some key advice that I’ll share here.Ĭurries can be bland if you haven’t used enough of the base aromatics of garlic, ginger, and onion. ![]() This is often extra frustrating when you’ve spent a long time making it. If you’re like me, you’ve probably followed a curry recipe or two that has turned out disappointingly bland and lacking depth. ![]()
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