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The key to a successful curry lies in the use of fresh herbs and spices and the correct cooking oil, and also in the skilful art of blending these ingredients, rather then any sophisticated cooking methods and techniques.
Traditionally recipes are passed down from one generation to another, however some of the world classic dishes, have evolved as a result of spice blends and flavour combinations that first started of as experiments.
The flavour of a dish will vary depending on the sequence in which the spices are added and the length of time each spice is cooked.
Generally whole spices like cloves, black peppercorns, cardamoms, and cinnamon sticks, are added to the cooking oil, to flavour the oil which in turn will flavour the onions when browning.
Then fresh ginger, garlic, and green chillies are the added for their woody, heat, and fiery flavours.
This is the then followed by dried spice powders like red chilli, turmeric, cumin, and coriander, they are all added for taste and flavour and perform a complex role. They are normally added after the tomatoes or mixed with a little water to prevent them from burning. They cook for a long period of the cooking time and thus add a warm, sweet, mellow, earthy taste to the dish.
Finally at the end lemon juice, garam masala, and fresh coriander are added for their taste, aroma, and colour.
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