curry, but most of us aren’t that good at making it.Sure, we can whip up a korma or tikka masala from a jar, but when has that ever tasted as good as an Indian-style takeaway?Some of us try to make our own curries from scratch – after all it’s far cheaper – but they don’t quite hit the spot.So, if you want to perfect your curry skills, or maybe whip up a feast for Diwali, then you’ll need some tips and tricks.Daily Star Online spoke to two Indian chefs to find out the biggest mistakes were making when cooking curry and how to do the job properly. Chef Vivek Singh, CEO and executive chef across all restaurants in The Cinnamon Collection, had this to say:They need to be added to hot oil for the flavours to be released.Whole spices are.
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