I have asked this question at the BBC Food Forum - they pointed me here.

Please, can you explain why you "add a tsp. of water" in step 5 of the Basic Curry recipe?

see: http://www.mamtaskitchen.com/recipe_display.php?id=10139

Why should this give a "professional taste"?

Great site, just discovered !

Thanks.

Topaz5

It should really be 1 tablespoon, not teaspoon, my mistake. Refrying the spices a couple of times after adding 1 tablespoon of water, makes the spices fry really thoroughly and release maximum flavour. I was taught this by a young 18 year old, would you believe it, 2 years ago on one of my regular visits to India! I did not believe her at first, but when I tried it myself, tt does make a difference!

Mamta

this sounds like bhuno'ing, that is, frying the spices in oil, but not letting them get too hot (by adding water) as they burn easily, bhuno means to fry.

It is a common technique in Indian cookery, as it allows spices to be extracted into the oil/ghee without much chance of burning. It is effective with spices which change flavour due to browning, these are coriander, cumin and fenugreek seeds. If just fried in oil/ghee, they would probably burn.

I cannot see the point of adding the garam masala at the end of cooking, especially if shop bought gm is used, which, most likely, will contain coriander and cumin, two spices which would not have been included in North Indian masalas. If you can make gm at home, use cassia, green cardamom, cloves and mace, and grind to a course powder, do not heat/roast this mixture. Add it at the beginning of the sauce making process, rather than at the end. You will also find it goes a lot further, as it only contains the powerfully aromatic spices, and is not 'diluted' by cheaper ingredients. It is also specific to certain recipes, not a universal panacea.

HTH

cheers

Waaza

ooh!!will have to try that!what a great tip!