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My curry was good but (really hate to admit it) not as good and missing that aroma
I would've thought if any eureka moment had occurred it would've been posted at some point.
Thought I would touch base as it were. Been about 4 years since I logged in. Still making lots of curries a week all year round using the chewytikka base. I'm a curryholic and never get bored of making/eating curry.I guess not much has happened on the forum since, people are still on this mythical missing 5% still and nothing new has come about. Not sure what's going on elsewhere but I would've thought if any eureka moment had occurred it would've been posted at some point.I'm happy with mine and would like to thank the forum, chewy and everyone else again in case the site closes, thank you.
Quote from: haldi on April 09, 2018, 07:52 PMMy curry was good but (really hate to admit it) not as good and missing that aromaWhat use (if any) do you make of fenugreek ("methi"), Haldi, either in its powder or leaf form ? I ask because to my mind, fenugreek is the aroma that I associate with BIR cuisine, and I think it is not only me on whom it has that effect. When my wife came in this evening, she immediately said "the kitchen smells of Indian food". Now the only Indian-related activity that had taken place in the kitchen that day was transferring some kasoori methi from a screw-top jar to one with a better seal, and a few fenugreek leaves were still lying on the working surface. So if I were looking for the missing aroma and not using fenugreek/methi, that is probably the first thing I would consider.** Phil.
Maybe I should just put some in the base gravy?
Quote from: haldi on April 10, 2018, 03:23 PMMaybe I should just put some in the base gravy?I add it as a part of my "three basic spices" that go into almost every dish -- ground chillies, ground cumin, ground fenugreek. The proportions vary, and of course for some dishes other spices get added, but I rarely if ever cook a curry without using these three (plus salt, of course, tho' that isn't a spice per se).** Phil.
In fact I've had it in a few curries where it was almost too strong a flavour