I made a curry last night for this evenings meal.
The main components of it are aubergines, yoghurt, ginger, tumeric, cumin and chilli.
After cooking it I tasted it and it is sadly quite tasteless. I think the mistake I made is having too much aubergine for the quantity of spices I put with it.
I won't have much time from when I get home tonight to fix the curry before we eat it.
What's the best thing to do?
Is it safe to just dump a load of raw gingerand spices in or is there a better way?
It is (supposed to be) an indian curry. It is based on a recipe for a lamb curry. I replaced the lamb with aubergines (without paying too much attention to quantities...)