Curry conundrum

I HAVE found that sometimes my curries lack the intensity and flavour I would like – it is as though the sauce does not meld with the meat. I have also had some disasters making the curry too hot and had to throw it all away. Any tips?

The world of curries is of course a vast one – but let’s concentrate here on some beginner’s basics for the Indian variety.

One reason for a lack of flavour intensity is that the spices are added at the wrong time (too late) or not cooked long enough.

Also, you should always try to use the freshest, best quality spices that you can – specialist providores are worth a visit and do check the use-by date and the storage conditions on your bottle or jar – if it’s been sitting there in heat and sun for a couple of years, odds are that you won’t be getting the best from it.

If you’re using a commercial brand curry powder rather than one you’ve mixed yourself, try adding to it: a combination of powdered coriander, cumin and turmeric according to your taste can give a real flavour boost. Also don’t hesitate to experiment with other curry flavours and spices such as garam masala and cardamom. Practice really does make perfect. Just go easy on the chilli!

Make sure you use fresh garlic and fresh ginger (for Indian style curries, generally half the amount of ginger to garlic; for Thai style, more ginger is the norm).

The trick for full flavour is to cook the spices (garlic, ginger, curry and other spices) right at the beginning with the oil and onion. Give them a good heating and browning (don’t burn them) stirring constantly until you really smell their characteristic aromas and they form a rich, fragrant paste in the pan. Add some water or stock if the consistency is too dry. Adding these spices later can result in a ‘muffled flavour’ and aroma.

If you overdose on the chilli, there are a couple of solutions although no miracle cure. Grate coconut milk (the solid, block kind available from delis) into the mixture, or add liquid coconut milk or cream.

Another great solution that works well is to peel a potato or two into the curry – the peel will absorb some of the excess flavours and de-intensify the curry, while adding a natural thickening quality.

Enjoy your curry and remember that it’s true – it always tastes better the next day!