What's your secret ingredient that makes your version of a common dish better than anyone else's?
What's your secret ingredient that makes your version of a common dish better than anyone else's?
Mine probably isn't that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
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Asafoetida and curry leaves. Not exactly secret, but skipping these will make my food taste bland. Also chopping curry leaves will add more flavour.
Do you use fresh or dried curry leaves?
Both. Although dried ones stay longer and are easier to crush by hand.
Good to know since dried are much easier for me to get hold of.
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