Seasoning Curries

Curry’s are all about the flavour so why not try these handy suggestions to boost the flavour and aroma of your next curry recipe.

Lemon juice adds zest and flavour to meats and vegetables. Simple squeeze half a lemon over your curry mixture before leaving it so simmer. Putting a lemon in hot water before squeezing will give you more juice than usual.
Making dal? Add two to three drops of oil and a pinch of turmeric powder with water to cook it faster and add signature flavour.
Salty Curry? Peel a potato, cut it into two and add to the curry - it will absorb the salt! Just remove before serving.
Want to chop chilli or fresh herbs to add to your curry? Use sharp kitchen scissors instead of a knife for a finely chopped result.

Chilli Tips:

As a rule red fresh chillies are two or three times hotter than green chillies, and dried pods are up to ten times hotter than fresh pods.
The seeds and white pith of a chilli are the hottest part, so remove them if you don't want your dish to be too fiery.
Chillies contain a pungent oil that can cause an unpleasant burning sensation to eyes and skin. Try to avoid handling them too much, wear gloves if possible, and be sure not to touch your face or eyes during preparation.
As a general guide the smaller the chilli the hotter it will be.
Remove the stems of green chillies while storing them. This will help them to stay fresh for longer.
To bring out the flavour of chillies, dry-roast them in a hot non-stick frying pan for a few minutes. Do not allow them to change colour.
To reduce the heat of fresh or dried chillies, soak them for an hour in a solution of wine vinegar and salt in the ratio 3:1.