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Curries

Appears in
Simply Asian

By Neil Perry

Published 2000

  • About
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.

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