But most curries have one thing in common: They start with a paste. Curry paste is a concentrated mixture of aromatics, herbs, and spices that forms the base of any curry, and making a great curry is ...

Add the salt. Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste. Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a ...

But I feel like I’m eschewing my grandmother’s memory, by not attempting to replicate her recipe so I recently tried my hand at making curry paste from scratch, using both her mortar and ...

Whether using a premade Thai curry paste or creating one from scratch, get ready for an earthy flavor explosion on your palette. Thai food is famous for its deeply rich and creamy taste and textures, ...

Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves to add to the finished curry. Add the ...

The fresh scent and antibacterial properties make them perfect for it. Here's how to use them. Boil some curry leaves in water and pour it down the drain. This natural solution removes bad odours and ...

Sometimes you need a jolt out of your comfort zone of meals on repetition to find something new to eat. We present an ...

Long-keeping vegetables and citrus may already be part of your pantry checklist, and garlic and onions, potatoes and sweet ...

If you've made extra curry leaves dosa batter, don't worry! You can store it for later. Just transfer it to an airtight container and keep it in the fridge. It will stay fresh for 2-3 days. Make sure ...