where to buy freshest indian spice uk
Discussion
North or South Oxfordshire - if South you may want to consider the Exotic Superstore in Reading:
https://www.exoticsuperstore.co.uk/exotic-reading-...
(looks like they have a problem with their SSL certificate at the moment).
Bit of a sod to get to if traffic in Reading is snarled up, but they have a carpark at the rear.
https://www.exoticsuperstore.co.uk/exotic-reading-...
(looks like they have a problem with their SSL certificate at the moment).
Bit of a sod to get to if traffic in Reading is snarled up, but they have a carpark at the rear.
eharding said:
North or South Oxfordshire - if South you may want to consider the Exotic Superstore in Reading:
https://www.exoticsuperstore.co.uk/exotic-reading-...
(looks like they have a problem with their SSL certificate at the moment).
Bit of a sod to get to if traffic in Reading is snarled up, but they have a carpark at the rear.
looks great for selection but can they guarantee its any fresher than a supermarket?https://www.exoticsuperstore.co.uk/exotic-reading-...
(looks like they have a problem with their SSL certificate at the moment).
Bit of a sod to get to if traffic in Reading is snarled up, but they have a carpark at the rear.
They have fresh turmeric on their shelves, and I'd imagine they sell more powdered spices than supermarkets would. It's quite an interesting shop to visit too, especially if you dislike shopping but like food - meat counter has mutton, beer fridge has strong Polish beers, range of spiced-teas etc.
petemurphy said:
bit of both i suppose but mainly the dried spices.
basically i want to up my curry game!
Why not just buy eg supermarket coriander & cumin seeds, dry roast them in a pan to order for 3 or 4 minutes, and then crush them in a pestle & mortar?basically i want to up my curry game!
It makes no sense to go for pre-ground powders, unless they're a special masala.
I use frozen coriander, fresh stuff just starts going limp as soon as you buy it. Frozen works well.
Freeze root ginger then grate it in, dried spices are from the supermarket, more expensive than indian supermarkets, but IMO the taste is the same.
A basic sauce for 2, adjust quantities for taste
Onion (saute for 15-20mins till it colours)
Bulb of garlic, some cloves let whole, crush the rest
Tin/packet of toms
Grate a thumb size piece of ginger in
Salt or a stock cube
1/2 teaspoon of cumin
1/2 teaspoon of cayanne
1 teaspoon of chilli
Add meat and or veg
Before serving bung a good bit of frozen coriander in, and adjust seasoning (salt. pepper or for more curryness some garam masala)
Freeze root ginger then grate it in, dried spices are from the supermarket, more expensive than indian supermarkets, but IMO the taste is the same.
A basic sauce for 2, adjust quantities for taste
Onion (saute for 15-20mins till it colours)
Bulb of garlic, some cloves let whole, crush the rest
Tin/packet of toms
Grate a thumb size piece of ginger in
Salt or a stock cube
1/2 teaspoon of cumin
1/2 teaspoon of cayanne
1 teaspoon of chilli
Add meat and or veg
Before serving bung a good bit of frozen coriander in, and adjust seasoning (salt. pepper or for more curryness some garam masala)
For your basic base, as already said by thetoxicnerve and PositronicRay
The only thing I would say in addition is to add your liquid in small amounts, let it cook out & add more, continue doing this until the onions really break down, you'll get a really rich sauce.
Don't stint on the onions.
If you add too much liquid at once at the start, your sauce may be a little weak & may need a lot more cooking to get the right consistency.
Home made curries are fantastic, once you have got the basics you can experiment with all sorts of exotica.
Get yourself a nice big wok, invaluable for fast reductions & essential for curry prep. ( IMHO)
The only thing I would say in addition is to add your liquid in small amounts, let it cook out & add more, continue doing this until the onions really break down, you'll get a really rich sauce.
Don't stint on the onions.
If you add too much liquid at once at the start, your sauce may be a little weak & may need a lot more cooking to get the right consistency.
Home made curries are fantastic, once you have got the basics you can experiment with all sorts of exotica.
Get yourself a nice big wok, invaluable for fast reductions & essential for curry prep. ( IMHO)
Edited by ChrisnChris on Saturday 30th September 18:39
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