Curries

A fresh curry is the result of blending intense tastes and layering of flavours so that none dominate but all contribute.

When making a curry paste, use as little water as possible: the wetter the paste, the more trouble you will have frying it properly. The few minutes needed to ‘cook out’ the paste is time well spent - this cooks the raw ingredients in the paste and rounds out the flavours. However, the fragrance and ‘lift’ will be lost if it sits around, so make up a fresh batch and cook it out as it is needed.