John Myers
Whenever you fry spices, their essential oils develop and thus the full aroma. With ground curry mixtures, you should only fry them for a very short time, otherwise they will quickly become bitter. Slightly roasted aromas can be produced with moist curry pastes. However, it is best if you roast the pure spices whole and then crush them in a mortar.
Does curry powder need to be fried?
Most spices in curry powder are oil soluable, not just in oil, but oil that you are actively heating, ie: frying. the trick is not to burn your spices. You will need to place your curry powder in with your browned onions, on a slightly lowered heat, ensuring that you have sufficient oil for the job in hand.
Why is it necessary to fry off spices?
Why Fry Spices? Frying spices in oil gives them a completely different flavor than dry-roasting. When dry-roasted, a spice’s flavor changes in fundamental ways: volatile aromatics begin to cook-off, while compounds in the spice recombine to form new flavors that are often deeper, roasted, and earthier.
What is the secret to a good curry?
To make a good curry, you have to cook quickly. Generally, you are going to fry, not boil, your curry. Adding cold base gravy to the pan will effectively cool the pan, halting the cooking process. By having your base gravy already simmering, it continues cooking the ingredients as soon as you add it to the pan.
How do you cook curry properly?
Making curries needs ample amount of time, patience, and slow-cooking to ensure full flavours are extracted from the spices. Fry the spices in oil, and then let the curry gently simmer until the meat, chicken or any vegetarian dish is cooked. Once cooked, your curry should execute some oil on the top.
