Absolutely excellent explanation of roast vs dry spice grinding, something I've struggled to find even since the Pat Chapman days. Can't wait to see more techniques to take my BIRs to an even higher level. Cheers
Another great video. Even if you are a keen curry cook there is no harm in revisiting first principles. If you don’t have good foundations your building will fall down, same as your curry your spices are the foundation.
I've been making home made curries for quite some time and one of the spices I found that can really give you that take-away flavour is ground fenugreek, I do grind it in my spice grinder. Also, a little splash of vinegar or lemon juice is fabulous in curries, it really brings all the flavours together.
What are the odds. Bought your ebook a few years ago, Went back through it today, Clicked on a video from it and BAM, You are back. Glad to see you again
Interesting that you say the coriander seeds have a floral aromatic quality. I always found them to be more of a zingy/lemon aromatic when freshly ground. Honestly though I usually put too much in for most people, but I really enjoy the flavour from them. Same with cardamom seeds - and I'll spend a bit of time emptying the seeds from the pod, and then grind them along with the coriander seeds.
Wow, the dry fry spice bit an eye opener. I've been doing it a few years like Nisha Katona says to get rid of the smell of Tomcat from the cumin. The expensive supermarket stuff smells good but is £1 per thimbal. The bags of cheap Asian supermarket gear can smell like my old Hamsters cage. But you are right that even though toasting smells amazing, the spices have lost their Zing... Glad to have just found your channel actually the Simple Choma Chicken Curry is on my list. I've been cooking curries 30 years but getting the onions and "bunning" wrong so it's runny stew. Only when I followed RU-vid's did I like my own cooking.
💜💜💜💜💜💜💜💜. I had thought about why they not dry roast spice's in a lot of video I have seen before.... Always learning .....good to get as much advice as possible...💜💜💜💜 many thanks for the video....
@@leviteish learned from my father he opened his Restaurant in late 70s Quick question as I spend my years in the Kitchens no time for social media as I'm hearing such what's your take about coffee used in curries and Bhajis.
Thanks for the info on all this Julian! What do you think about when people use garam massala and also some whole spices that are in garam masala in a curry? Shouldn't it be a case of eiither use the whole garam masala or the powder but not both? Would be great to know your thoughts
Whenever I make my curries there isn't much taste. Mine always come out spicy but leave a bitter after taste. Also my curries don't come out with a lot of gravy (even it was my intention to have lots of gravy). It comes out like a bunna style. But I'm not sure why or what's going on. I would like to know what each spice does like turmeric add bitter taste? Garam masala add spicy taste? Coriander powder adds bitter taste? Etc
mine had a bitter taste. here's what i changed: 1-when you heat the pan don't put it on high heat I keep mine at medium or slightly above medium. 2-when you add the freshly ground garlic and ginger paste only stir it for 5 to 10 seconds max or else it will burn. same goes for your spices. then i add a little base gravy to make sure things don't burn. also you need to thin out your base gravy some more
Are those the same sort of bay leaves most Caucasians are familiar with or are they unique? I make a blend from own roasted and ground spices consisting of coriander, fenugreek, chili, chili powder, cardamom, mustard seeds, cinnamon, cumin, and black pepper. Interesting point about not dry roast prior to grinding. I might try it that way next time.
Taking a lead from coffee preparation, it’s better to NOT use a cheap “chopper” type grinder, these cut the spices into small pieces rather than crushing them into a powder as would a mortar and pestle or burr grinder.
Julian. I have heard that cassia bark is not really much good for curries. The trend seems to be that cinnamon and Sri Lanka at that is the stuff to use, Any thoughts? Great channel by the way.
@@kwizmon Thanks for the reply this is what I read but I suppose anything in large quantities is not good for you: Coumarin is a chemical compound found in several plants, including cinnamon, that can cause liver damage in large doses. However, coumarin is not present in Ceylon cinnamon, which means it has the wonderful benefits of cinnamon without this drawback.
As a indian cook myself i found there is no difference between spice brands or quality. It depends on how you use them by my personal experience get a pastel and mortar of good quality coarsely grind them before tempering them in pure ghee. I will say it again pure ghee thats the thing that adds difference in normal curry and quality curry in india. Best chefs in Pakistan and Northern india will tell you same thing.
@@lavingtonboys6133 indeed re pure Ghee, I now make my own and the flavour is something else, totally different than tinned bought Ghee, with nutty caramel tones rather than feet!
I recently bought a packet of Panch Phoran to season my oil as the Bengali boys at my local Indian recommended it. It often pays asking specific questions at your local Indian, since they can see you actually interested and not being nosey.
What's funny is that the advert before this video was for Now TV. However, it appears as nowtv which I saw as nowt v. Thumbs up if you are, or understand Manc 😂
