Oh, yes, fresh ground spices are so much better than powder. It adds to the cooking time, but certainly makes a difference! I've been doing Thai green curries recently, grinding up fresh galangal, garlic, chili, lemongrass, and basil all together - so much better than the pre-mixed pastes!
RE: My first attempt to make an Indian chicken curie from scratch.
You are viewing a single comment's thread from:
My first attempt to make an Indian chicken curie from scratch.