cooking off spices

[warpig3]

When you are making an indian meal from scratch how long should you cook off the spices? I dry fried them for about 5 mins but the sauce tastes a little 'powdery/bitter' (thats not really the words I want to use but just cant describe it) It just doesn't taste right. Any ideas?

Thanks
warpig

[Jugglering]

I start a curry by frying up loads and loads of onions (3 whole ones, coarsely chopped) for at least 20 minutes on a low heat in oil or ghee (clarified butter) then I add the spices - turmeric, fresh chopped chilli (or you could use ground chilli powder), cumin seed, ground coriander, 3 or 4 cloves of chopped garlic and a little salt) and fry them in the oil and onion mix for just a couple of minutes. I then add a couple of tablespoons of concentrated tomato puree, fry for another couple of minutes and then add a mugful of water and stir well. I cook it all until the water has evaporated and I am left with a red onion paste in oil. I then add my curry ingredients, eg potatoes, mushrooms, whatever, fry for a few minutes, then add more water, stir well and let it simmer until the veg is cooked.

If you want more exact quantities, just let me know !

[jacey]

I dry fry spices first too, I think 5 mins is way too long, They are usually ready when the cumin seeds start jumping, then I add, butter (not Ghee) and tiny drop of oil to stop it burning, then add the onions and garlic, a good 10 mins or more, don't burn though, then carry on with your fave curry recipe. Happy Eating :-)

[warpig3]

That sounds very similar Jugglering. I fired the onions, garlic, ginger and chilli until the onions went clear then added the dried spices and fried for a further 5 mins then added a little water to loosen (ok, it started to stick to the non-stick pan a little!) then added the meat (chicken) fried for a further five minutes then added a tin of chopped tomatoes and simmered for 15 mins. The only thing I can really see different is that you cooked the spices with more water and allowed it to evaporate thus cooking them longer perhaps its a simple as that.

Hmmmm, I think I will try that next time, mind you, it tastes jolly good anyway. This is my first proper foray into indian cuisine and I am amazed at how easy it is.

Many thanks
warpig

[warpig3]

Sorry jacey, I was answering juggerling when you reply came in. I took the recipe off the internet and followed the instructions but obviously these are open to interpretation, well my interpretation anyway! I used cumin powder not the seeds so I had no visible signs of overcooking except maybe the sticking to the pan thing, lol. Not to worry, will get there in the end, and had no complaints from mrwarpig so happy days.

many thanks
warpig

[sammy snake]

I did an indian cookery course once, the teacher told us to always dry fry the spices, then add some water, then the onions, garlic and ginger.

She always told us to smell the spices, she said you could smell when they were cooked and ready to be used (I never could really).

The cumin thing I remember though, when the seeds start jumping and spitting, they are ready!

[society]

Yup, I do my curry exactly like Jugglering, only thing though I use pre-mixed curry powder. Usually I use Bolts spicy. First I add the curry powder to a bit of water and mix thoroughly, then add it to the sauteed onions.