I usually make a very nice curry but sometimes they taste a bit powdery. Is this because I haven't fried the spices long enough?

Hello Nick

I am not sure what you mean by powdery? Is it that you can taste raw spices? Can you please describe your recipe, how you are making your curries?

Sometimes I find that using the coconut blocks instead of the tinned coconut milk can result in the sauce having an unusual grainy texture. I just thought I'd throw that out. :)

a lot of spices need oil to absorb them, it might be you are putting wet ingredients in too soon or not adding enough oil ?

Steve

Hi Manta I think it must be the raw spice taste. It happens when I marinate the chicken with yoghurt and spices and then add it to the fried onion/ginger/garlic mix. Maybe I should fry it for longer before putting the lid on and letting it cook?

Might the spices be either a) not finely ground enough?(I'm guilty, especially if I'm trying to grind my own in a hurry), or b) a little bit too old?

Just a thought,

Martin

That could be the reason. I've started using my pestle & mortar because my spice grinder packed in. I've gone through about 5 spice grinders in 5 years, that's why I thought I'd give it a go.

That is strange Nick, mine usually last 2-3 years and I grind a lot of spices. The only thing that is a little difficult to grind is cinnamon bark. So, I break it up into small pieces.

I have this one at present; http://goo.gl/YUiPL4

Thank you all for your comments. Think I'll order the same grinder as you Mamta. Cheers!