Further to curry powder dilema, would I be better adding a little water to form a paste first as the recipe?!
calls for paste not powder!?Www@FoodAQ@Com
Answers:
do that then, just make sure you cook it out properly, so it tastes smooth!.
you can do it but don't use to much water!.
well how did it turn out, mrs Jack Sparrow!?Www@FoodAQ@Com
you can do it but don't use to much water!.
well how did it turn out, mrs Jack Sparrow!?Www@FoodAQ@Com
you can make the paste with some oil in a pan then put the curry powder in and stir until you can smell it strongly, but don't burn it!. Add more curry if not this enough, but I would use, say a tablespoon of powder and about 2 tablespoons of either olive oil or canola oil, I prefer canola as it is practically tasteless!. Water will not dilute curry, only oil can bring out the essential oils in a curry powderWww@FoodAQ@Com
Rob is spot on sweetie - and i have been cooking curries for as long as i can remember!. you can use as many different curry powders as you want!. In fact i usually use 4 different types (mild,medium and hot) It makes the curry have depth of flavour!. also a curry will taste better the next day as a day sitting out on the counter will add to the flavour!.Www@FoodAQ@Com
Many of the spices used in curry are lipophilic which means they give up their flavour to oil not water!. So you must always briefly fry this before doing anything else with it!.Www@FoodAQ@Com
the easiest way is to by a jar of curry paste, it is better then curry powder and alot easierWww@FoodAQ@Com
No this will dilute the flavour of the curry!.Www@FoodAQ@Com