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 ...

It’s the way James Beard Award-winner Chutatip “Nok” Suntaranon prepares the curry paste at her Philadelphia restaurant, Kalaya. “There’s no need to use a krok,” Suntaranon says ...

though less-spicy yellow versions are popular in many chicken curry recipes. Since chefs use varying amounts of spicy additions these days, it's far from an exact science, but color reveals a lot when ...

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 ...

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 ...

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 ...

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 ...