The most important aspect of any curry meal is the spices. India is a country of spices and we all know that spices are the friends of a good cook. Fortunately, gravy spices are relatively cheap and available in almost every corner store. These include cinnamon, cloves, cumin, coriander, cardamom and black pepper.
If you buy a blend of multiple spices, it’s a good idea to buy them in a blend as buying individual spices one by one. A example of a good curry mix is a peeled onion, garlic, ginger, juniper, cashew nuts, yoghurt, cumin, mustard and a few other spices. You probably won’t need all the spices, but for every additional 1-2 spice group, you can add a little more flavor to your favorite curry recipes.
This is the only way for you to be able to see any spices and herbs you are going to use. In order to know what you are adding, write it down! That way you will know exactly how much for your recipe and how many servings you will be cooking.
You might need to experiment a little and see if you like the taste of the curry paste. If you do, add more of that spice next time, warming the paste more.
pleasurable texture: This means that whatever curry you make will turn out to be hot and spicy. For example, you will be able to get aidal butter cream (semi salted with lemon juice and ground pepper) and a coconut curry paste recipe that is literally like a split cut pineapple that is a little too large to fit in a reheated wonton.
This is actually what makes the curry dishes of India that much interesting. The allakgeun (conveyor belt) that is the base for the curry powder that we serve is made up of different types of spices and there are no two curry dishes are ever exactly the same.
There are several cooked versions out there that are made with beef, lamb or chicken. This means that you can really customize the taste and flavors by choosing the meat and the curry paste that goes with it.