When preparing a curry, is it best to add spices to the pot first and let them toast or add after liquid?

Question

I'll be making a veggie and potato curry. YUMMY!

Darjeeling - I know that garam marsala is only used in certain curry recipes. Which would those be?

Answer 1

Many of the spices in a curry are only soluble in oil so the best treatment is to cook the spices in oil before adding the liquid. Also, if you are making your own curry mixture it is even better if you toast the dry spices in a hot skillet until they become aromatic - do not burn them.

Using these two techniques will result in more layers of deeper flavor and that is goodness.

Answer 2

Always toast lightly before adding liquid to bring out the full flavor of the curry.

Answer 3

Yes absolutely let it toast first before adding the liquid. Are you making curry chicken?

Answer 4

My husband toasts the spices first in a dry skillet, but I find this makes the sauce grainy. I always add them with the liquid.

Answer 5

Assuming that you are starting from scratch, the Indians traditionally toast the spices (like black mustard seeds or cumin seeds) in a little ghee (clarified butter) then add things like onions then garlic, ginger, and green chillies... then after the main ingredients are added, they add more, like garam masala: depends upon the cuisine ...but toasted spices are the name of the game!

Peace & Love

Answer 6

in oriental kitchen they normally add them to toast at the beginning of the preparation before liquids. in this way they get toasted and losen all the essential oils in them which give best flavor to the food.

Answer 7

I find the spices distribute better with a liquid base.

Answer 8

Always before the liquid :-)