— Roberta Lang

I actually like to make, um, kind of custom curries. So, uh, there's a lot of different kinds of curries out there. You can, um, build them up, um, from your expertise if you like to do something like a Thai curry, if you like to do something more of an Indian curry, then there's Southern or northern Indian curries, some that have more spice, some more hot, some that are coconut based. But in general, curries are basically those flavors like big flavors and, um, really making those combinations of those flavors. So I love to be able to add different things like coriander and turmeric and I do chili powders and different things, a little bit of cummin in things. I think those are wonderful ways to be able to start as your flavor profile by taking raw seeds, actually, like not raw seeds, but your, your dried seeds whole and then toasting them in a pan and then grinding them up either in a mortar and pestle or using a spice grinder is actually a wonderful way to be able to, uh, make your own curry and get a lot of big flavors outta those. You can also bloom out those spices to be able to, pardon me, get a bigger flavor, um, to get a bigger flavor. And you can do that by blooming, basically you put a little oil into a pan and you put the, these, the seeds into those and then the, just after a little bit they'll release all those flavors, which is amazing. You can do it with the, the ground, um, flavors as well or the ground spices too. But it really works best with whole spices. So, um, you know, I have a wide variety of different flavors for these two. Like, uh, you know, probably at home I do more Indian, you know, curries, probably more southern, um, Indian curries, um, you know, doing different, you know, mixtures with a lot of different vegetables. Um, a lot of times I'll do mine with, uh, coconut milk as well just to kind of bring down the heat level for my kids, but you can always increase your heat level as much as you want to as well.