I thought I would take some time to explain the term ‘Basic’ when it comes to Spices, after all my blog is named Spice Addiction 🙂
Coriander powder , Chilli Powder and Turmeric or a combination of these are considered to be the base for Indian curries /Stir fry .
These days a variety of spices are readily available in supermarkets all around the world. . The best part about Spices is that they have a shelf life of 6 months when stored in airtight containers and away from moisture .
Coriander Powder – is mainly used as a binder i.e. to make the gravy or curries thick , similar to using corn starch to thicken soups .Traditionally , in order to enhance flavour and smell , coriander seeds are dry roasted and powdered . It is not the end of the curry world if you do not get your hands around roasted coriander powder , supermarket coriander powder will do the job for us .
25 grams of coriander powder will be enough to make ‘Fish Curry’ and at the same time we won’t need that much to make ‘Dhal /Sambar’ – remember this acts as a thickener and depends on how thick or how runny you like your curries to be . Yikes ! this sentence gave me a whole different picture .Moving on!
Chilli powder- Good Indian curry should make you sweat , thirst and crave for the next bite ,That is, if you are able to stomach it . Chilli powder is basically used as a seasoning agent .This super scorcher is essential for increasing your metabolism and balancing the dish by giving the right seasoning .
If you are allergic to Chillies , you may by all means avoid chilli powder and substitute it with pepper .
Turmeric Powder –This little guy is not only used to enhance flavor and color but also for its antibacterial properties .Turmeric is used mainly when cooking meat and sea food, to camouflage the raw smell .
Pic courtesy -Australian Women’s Weekly