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Are you tired of experimenting with different methods of cooking a flavourful curry and still unsuccessful? Well, you must know that you are not the only one going through this. Cooking is an intricate form of art and it requires you to embrace various flavours and cooking practises all at once. Indian curries are full of dynamic and complex flavours. It is the perfect amalgamation of all the spices that come together and create a harmonious blend. Every single condiment that you use in the preparation of your curry is equally important as the other. Today we will discuss some common mistakes that people make that lead to an unpleasant tasting curry.
* Onion Frying Technique
This is one of the initial steps in curry preparation and lays the foundation for any curry dish that you want to prepare. Initially, onions are fried in some oil after which all the desirable spices are added and roasted. You need to cook your onions correctly. Ensure that they have the needed colours. You must always cook your onions until they become translucent and start having a slightly Golden colour. Most people end up burning onions which spoils the overall flavour of the curry. To prevent your onions from burning, you can add a pinch of salt to the onions.
* Garam Masala
Never add all the prescribed quantities of Garam Masala to your curry in the beginning. Only add a small quantity of Garam Masala in the initial stage and reserve the rest for the end. Garam Masala has aromatic qualities and unlike other masala, it doesn't need a long time to be cooked. It can be added just before the dish is about to get cooked to get the desired aroma and flavours. A small amount of garam masala goes a long way. It can also instantly enhance the flavour of any dish without having to use multiple spices.
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* Spice Preparation
Always remember that you cook all the spices properly to extract the maximum flavours and benefits from them. Not cooking your spices before adding vegetables and lentils to your curry will give it a very raw taste. It doesn't matter whether you are using your spices in powder form or whole pod form. What is important is that you should not leave your spices uncooked and directly add the other ingredients to the curry.
* Marination
If you are making a meat-based curry, then it is important to focus on marination. Marination is an integral part of preparing a meat-based curry. Your meat should absorb all the spices during the marination process for it to not taste raw and uncooked. Make sure that you add your traditional white yoghurt, lemon juice, vinegar, and a lot of other spices for an overall delicious taste. Keep the marinated chicken for a couple of hours before using it in your curry.
* Spices
Always keep your spice pantry ready with all the needed spices and ingredients. Make sure that you are never using expired spices or bad quality spices as they spoil the overall taste of your curry. Spices in general lose their freshness due to over-exposure to oxygen. Make sure that you know the right techniques to store your spices and use only fresh spices in the preparation of your curry. Sometimes you're not able to taste the desirable taste of your curry even after following all the necessary steps. This is because you are using the wrong types of spices.
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* Salt
The proportion of salt added to your curry can immensely impact the taste of your curry. Even the most professional chefs get confused about the right quantity of salt at times. It is very important to be accurate with the quantity of salt that you're adding to the curry. In case you have made an error, try to rectify it as soon as possible. Never try to compensate for excess salt by adding additional water as it will dilute the consistency and flavours of the curry. Instead, you can opt for smarter alternatives like adding peeled vegetables that absorb excess salt.
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* Overcooking Garlic
One reason why your curry is not tasting the way it should is because you might be overcooking your garlic. Garlic doesn't need a very long time to get cooked properly. It gets cooked within a minute and cooking it for any longer will only spoil its taste. You should always aim for a pale yellow colour for garlic and never for anything brown. This small difference can make a significant impact on the overall taste of your curry.
These are some of the most common things that you must take care of while preparing your curry. Small steps like these contribute massively to how your curry will taste like.
