New answers tagged curry
I don't think roasting spices "improves" them or rejuvenates stale spices but it certainly does change the flavor profile in ways that may be desirable in some cases, for some spices, less so for other spices in other cases. This is common sense to me and also what I got out of the article. I think the heading of the article is too absolute for the content. ...
*birds eye chilies *onion/shallots *lemon grass *coconut milk/cream *tumeric powder (and the leaves if you can find it) optional: ginger/ginger powder and tamarind paste. You can blitz all the ingredients into a blender make it into paste if you want a thick, concentrated and intense flavour or just slice the ingredients for lightly flavoured curry. ...
Try adding fresh milk or skimmed milk as substitute... It really works. I personally tried many other ingredients to replace the coconut milk while making Malaysian curry... Milk works the best for me.
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