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Top tips for making your own curry to celebrate National Curry Week

Woman's World 15 Oct 2014

If you love foods starting with a C then you’re in for a treat this week. It’s not only National Chocolate Week (the perfect excuse to stock up on some cocoa goodness), but to add a little heat to your meals it’s also National Curry Week.

To help you create flavoursome and authentic dishes in your own kitchen, Mehernosh Mody, award-winning Head Chef of La Porte des Indes, shares below his top tips for making your own curry:

 

 

Grind your own spices

Powdered spices that have been in the cupboard for months quickly become stale and lose their fresh aromatic flavour. Use a coffee grinder or use a pestle and mortar to grind your own spices.

 

 

Use chilli

Chilli is a natural powerhouse. Use chilli in your curry to speed up your metabolism, it also contains high levels of Vitamin C and Beta Carotene, a derivative of Vitamin A.

 

 

Stir in garam masala at the end

While some spices are best added to the pan at the start of cooking, by stirring garam masala in at the very end it will release all the vibrant curry aromas just before dishing up.

 

 

Use flavoured oil

Use an oil with garlic, ginger, onions, whole spices, mustard seeds, curry leaves, and dried chillies to give your curry a zing when you finish the dish.

 

 

Add coriander seeds

Put coriander seeds in your curry for added antioxidants. Coriander seeds have the same antioxidant in them that you find in green tea and red wine.

 

 

Use natural thickeners

Tomato purée, coconut milk, double cream and yoghurt all work as perfect thickening agents for a curry. Using ground or crushed nuts such as cashew nuts, almonds, peanuts and desiccated coconut will also thicken the sauce and add richness.