Next Monday is reveal day for The Heavenly Housewife’s and Stevie’s challenge to cook a Biryani. With that in mind I thought I would share some curry making tips from Chef Aktar Islam who won Gordon Ramsey‘s search for the best local restaurant.
- When toasting whole spices use a heavy bottomed pan for even heat distribution. As soon a you smell the aroma remove the pan from the stove and the residual heat in the pan will finish the process without burning the spices.
- When using powdered spices, mix with a little water before adding them to the dish. If you add ground spices directly to a hot pan they will burn and leave a bitter taste in the curry.
- For something simple try sauteing your vegetables with finely sliced onions, a sprinkle of cumin seeds and a dash of turmeric.
- When cooking curry we often add salt early in the process to help soften the onions.
- At the final seasoning stage add a few drops of lemon or lime juice and then taste. You may find that your curry doesn’t need more salt.
- Add fresh herbs to a dish after you have removed it from the heat and it has stopped boiling, this will preserve the colour and fresh aroma.
- Use Greek strained yogurt in marinades, it will cling better to the meat rather than ending in the bottom of the roasting tin. Particularly useful for skewers of meat.