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dan12345
dan12345
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When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes though, towards the end of cooking after I added salt, I want to make the dish more spicy. Is it OK to simply add chili powder? Two possible objections to this are

  1. The chili powder won't lose its raw taste since its not fried.

    The chili powder won't lose its raw taste since its not fried.

  2. The chili powder won't dissolve in the curry, as this takes more time.

    The chili powder won't dissolve in the curry, as this takes more time.

Is any of these true? And if so, is there any other way to make the dish more spicy without continued cooking? How does adding chili powder compare to adding green chili paste? And is it possible to add other spices besides chili powder (for example to add cumin powder to get a stronger cumin taste)?

When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes though, towards the end of cooking after I added salt, I want to make the dish more spicy. Is it OK to simply add chili powder? Two possible objections to this are

  1. The chili powder won't lose its raw taste since its not fried.
  2. The chili powder won't dissolve in the curry, as this takes more time.

Is any of these true? And if so, is there any other way to make the dish more spicy without continued cooking? How does adding chili powder compare to adding green chili paste? And is it possible to add other spices besides chili powder (for example to add cumin powder to get a stronger cumin taste)?

When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes though, towards the end of cooking after I added salt, I want to make the dish more spicy. Is it OK to simply add chili powder? Two possible objections to this are

  1. The chili powder won't lose its raw taste since its not fried.

  2. The chili powder won't dissolve in the curry, as this takes more time.

Is any of these true? And if so, is there any other way to make the dish more spicy without continued cooking? How does adding chili powder compare to adding green chili paste? And is it possible to add other spices besides chili powder (for example to add cumin powder to get a stronger cumin taste)?

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Mien
Mien
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When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and chillychili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes though, towards the end of cooking after I added salt, I want to make the dish more spicy. Is it OK to simply add chillychili powder? Two possible objections to this are

  1. The chillychili powder won't lose its raw taste since its not fried.
  2. The chillychili powder won't dissolve in the curry, as this takes more time.

Is any of these true? And if so, is there any other way to make the dish more spicy without continued cooking? How does adding chillychili powder compare to adding green chillychili paste? And is it possible to add other spices besides chillychili powder (for example to add cumin powder to get a stronger cumin taste)?

When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and chilly powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes though, towards the end of cooking after I added salt, I want to make the dish more spicy. Is it OK to simply add chilly powder? Two possible objections to this are

  1. The chilly powder won't lose its raw taste since its not fried.
  2. The chilly powder won't dissolve in the curry, as this takes more time.

Is any of these true? And if so, is there any other way to make the dish more spicy without continued cooking? How does adding chilly powder compare to adding green chilly paste? And is it possible to add other spices besides chilly powder (for example to add cumin powder to get a stronger cumin taste)?

When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes though, towards the end of cooking after I added salt, I want to make the dish more spicy. Is it OK to simply add chili powder? Two possible objections to this are

  1. The chili powder won't lose its raw taste since its not fried.
  2. The chili powder won't dissolve in the curry, as this takes more time.

Is any of these true? And if so, is there any other way to make the dish more spicy without continued cooking? How does adding chili powder compare to adding green chili paste? And is it possible to add other spices besides chili powder (for example to add cumin powder to get a stronger cumin taste)?

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dan12345
dan12345
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Adding spiciness to indian curry at the end of cooking

When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and chilly powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes though, towards the end of cooking after I added salt, I want to make the dish more spicy. Is it OK to simply add chilly powder? Two possible objections to this are

  1. The chilly powder won't lose its raw taste since its not fried.
  2. The chilly powder won't dissolve in the curry, as this takes more time.

Is any of these true? And if so, is there any other way to make the dish more spicy without continued cooking? How does adding chilly powder compare to adding green chilly paste? And is it possible to add other spices besides chilly powder (for example to add cumin powder to get a stronger cumin taste)?