Ocean Beach, N.Y.: The barbecued shrimp in vadouvan curry at Castaway BAr & Grill in Ocean Beach on Fire Island, New York on May 20, 2021. (Photo by Raychel Brightman/Newsday RM via Getty Images)
The Definitive Order You Should Be Seasoning Homemade Curry
For the most flavorful at-home curry, don't add all your spices at the same time. The correct order is typically dry, whole spices, then powdered ones, and finally fresh herbs.
Start by cooking whole dried spices in stick, seed, and leaf form, like cardamom, cumin, and cinnamon. These spices can withstand hot oil, which releases their intense flavors.
Next, add powdered spices and herbs. You can add them individually or use a pre-blended mix or a curry powder, which often includes turmeric, ground coriander, and nutmeg.
Finish your curry with fresh herbs like basil, mint, sage, or parsley, so they won't wilt and lose their flavor. You can also use chopped garlic, onions, tomatoes, lemon, or lime.
You can also mix water into the powdered spices to prevent them from burning. To add more spiciness, lower or turn off the heat at the end of cooking, then add hot chili peppers.