Forgot to add spices to curry
I made a jalfrezi today for tomorrow and I forgot to add spices, (cumin, tumeric, paprika). Is there a way I can add them now getting the most from them?
Best Answer
You will need to cook the spices before adding them, but you can add them in now and it will be fine. You can either dry-roast the spices in the pan or cook them in a little oil like making a tadka.
Probably if the cumin is whole, dry roast it until it starts to turn golden then add the turmeric and paprika and cook it for just a few seconds more. If everything is powder, I'd heat a bit of oil and add all the spices at once and cook for a few seconds.
If there is coriander, too, though, I feel that needs a bit more cooking.
The flavors will blend overnight in the fridge, and further when you heat it before serving, so as long as the spices are cooked, it is fine to just mix them in.
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3 Answers. Show activity on this post. You will need to cook the spices before adding them, but you can add them in now and it will be fine. You can either dry-roast the spices in the pan or cook them in a little oil like making a tadka.Can you add more spices to curry after cooking?
You can heat oil and then add ginger/garlic paste in addition to a variety of spices (garam masala, cumin, coriander, etc) and then incorporate it into your dish once fragrant. This will massively elevate the flavor if it's lacking.Can you add spice after cooking?
When to Add: Herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. Ground spices and herbs release their flavors readily. In long cooking dishes, such as stews, add these near the end of the cooking time to minimize the \u201ccooking off\u201d of its flavors.How do you spice up a bland curry?
Add yogurt or lemon juice If you are looking for a tangy flavor in your dish you can add some lemon juice or yogurt at the end as well. This will make the curry tangy and make it more flavorful.What to add to curry to give it Flavour?
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Answer 2
Use one of these small pans to add spices later on. You can use it directly over the flame. Pour some oil in it and bring it to heat, add cumins and other spices and cook it for some time. Then add the cooked spices in your jalfrezi.. :)
Answer 3
I'm wondering what you did cook. Spices are such an integral (and usually fundamental) part of Indian cooking that omitting them is going to leave you with a completely different dish.
So take out those spices and you're left with:
- Meat
- Onion
- Tomatoes
- Chilli
- Garlic
So yes, you could fry up some spice in some more oil and mix that through your existing batch. There are food-safety issues here so if your meat-and-tomato dish is already cooled, I'd probably save this step for when I was reheating it for serving.
Don't add a hot oily spice mix to a cooled meat dish and then cool the whole lot again.
But will it be good? Again, with a Jalfrezi, you'd start by frying off the spices on the meat. I assume your meat wasn't pre-prepared (eg tikka'd) so adding the spice now is going to see very limited flavour penetration.
What you do have is a fairly solid base for a lot of Italian dishes. Stir in a bunch of fresh herbs (oregano, basil, parsley, thyme, etc) as you're reheating and it'll likely take on enough flavour for an Italian style dish.
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