In this guide, we’ll be exploring Asain flavors by focusing on a most popular Indian spice blend and those 3 irresistible aromatic Thai curries! Kitchen Tip: If you use fresh turmeric, remember that it colors everything – hands, surfaces, and clothes! METHOD:

Whether you replicate our recipes or give traditional dishes your own twist, global cuisine is a great way to spice up your mealtime routine. Once you understand the flavor and ingredients of international favorites, you’ll see just how simple it is to create globally-inspired dishes in your very own kitchen. Although garam masala is available ready-mixed, it is highly recommended that you make your own as this significantly adds to its intensity and enables you to find a mixture that suits your palate. There are plenty of different flavour combinations to explore and great scope for improvisation, so you can really get experimental when making your own blend. What is garam masala? Garam masala and curry powder are not interchangeable. Garam masala is a traditional Indian mix whereas curry powder is a British ingredient, which is hotter, earthier and less aromatic. How to make garam masala Ingredients (with approx amounts)Pour your passata into the pan along with your remaining cumin and chilli powder, then bring to a boil. Simmer for 20 mins until reduced and jammy Yes, you can freeze kedgeree. Ensure it is cooled completely before storing it in airtight containers or freezer bags. It can be kept in the freezer for up to 3 months. Defrost it in the fridge and reheat thoroughly before consuming. What to serve with kedgeree?

Firstly, toast the spices to bring out the flavour. Start by gently heating them in a pan, without oil, for around 10 minutes, or until they start to release their aromas. Make sure to shake the pan occasionally. Simply wait for the curry to cool, place portion-sized amounts in airtight containers, and store them in the freezer. Once frozen, the lamb biryani can last for several months and offer the same tantalising taste once defrosted.Soften your dried chillies by soaking them in hot water for around 15 minutes, then drain them, reserving a little of the water. Remove the seeds (optional). Unlike Indian curries, which usually start with dried spice mixes like Garam masala, Thai curries begin with a rich paste made from fresh ingredients. Let’s dive deeper!