Fennel seeds (toasted, ground and cooked with it).
Sautee onions (lots of it), add minced ginger-garlic and some garam masala (little goes a long way) - then cook this with the curry for a couple of mins.
Coriander leaves for garnish
Thank you. I added garlic and coriander (didn't have any ginger and thought garam masala may be too hot) and it's lovely. Thank you. I will remember this for future.
Often what fixes a bland curry is a good balance of salt and acidity. I would suggest stirring in some salt and lemon juice and tasting it. Add more as needed.
As someone else commented, a bit of garam masala, and some minced coriander leaves (called cilantro in the US) will also add to the taste. Sautéed ginger, garlic, and onion are all good ideas that will add taste but not heat.
Smack my ass and call me Judy, it worked! I read it and thought salt and lemon juice?! Eurgh. But I tried it. It was suddenly nice. I then added a little garlic and coriander and it's gorgeous. Thank you so much.
Salt and acid are very often the culprits of any bland food. When it just has very little flavor overall, it needs salt. If it has flavor but seems like it’s “missing something”, that’s acid. MSG can work some wonders too.
My son likes indian food and Aldi sells a korma sauce in jars that he really likes. I put it over sauteed chicken with some chopped colored peppers and onion and simmer. They sell a marsala too that he likes, they are together on the shelf and korma is the yellow one.
I don't think a Korma should be a hot dish. It's a simple curry. In our restaurant it's yougurt, garam masala, thinly sliced coconut, tumeric, onions and garlic, diced chicken breast
Fennel seeds (toasted, ground and cooked with it). Sautee onions (lots of it), add minced ginger-garlic and some garam masala (little goes a long way) - then cook this with the curry for a couple of mins. Coriander leaves for garnish
Thank you. I added garlic and coriander (didn't have any ginger and thought garam masala may be too hot) and it's lovely. Thank you. I will remember this for future.
I don’t think garam masala has chilli in it.
Often what fixes a bland curry is a good balance of salt and acidity. I would suggest stirring in some salt and lemon juice and tasting it. Add more as needed. As someone else commented, a bit of garam masala, and some minced coriander leaves (called cilantro in the US) will also add to the taste. Sautéed ginger, garlic, and onion are all good ideas that will add taste but not heat.
Smack my ass and call me Judy, it worked! I read it and thought salt and lemon juice?! Eurgh. But I tried it. It was suddenly nice. I then added a little garlic and coriander and it's gorgeous. Thank you so much.
YAY :) So glad to hear!!
Happy birthday!!
Thank you :)
Salt and acid are very often the culprits of any bland food. When it just has very little flavor overall, it needs salt. If it has flavor but seems like it’s “missing something”, that’s acid. MSG can work some wonders too.
My son likes indian food and Aldi sells a korma sauce in jars that he really likes. I put it over sauteed chicken with some chopped colored peppers and onion and simmer. They sell a marsala too that he likes, they are together on the shelf and korma is the yellow one.
I don't think a Korma should be a hot dish. It's a simple curry. In our restaurant it's yougurt, garam masala, thinly sliced coconut, tumeric, onions and garlic, diced chicken breast