Using the contents of paste pots, specifically spice paste as referenced, involves a simple cooking process to build flavour for dishes like curries or stews. The key is to build layers of flavour by first frying aromatics, then sizzling the paste, and finally cooking the main ingredients.
Using Spice Paste from a Paste Pot
The reference provides a step-by-step method for incorporating spice paste into a dish. This process helps to properly cook the paste, release its full aroma and flavour, and create a rich base for your meal.
Here's a breakdown of the steps:
Step-by-Step Guide
- Fry Aromatics: Begin by simply frying ingredients like onion, ginger, and garlic in a pan. This forms an aromatic foundation for your dish.
- Sizzle the Paste: Add the spice paste from the pot to the pan. Sizzling the paste is crucial as it helps to release its complex flavours and aromas. Continue to cook it briefly.
- Brown Meat or Vegetables: Introduce your main ingredients, such as meat or vegetables, to the pan. Cook them along with the sizzled spice paste until they are properly browned. This ensures the paste coats the ingredients and flavours them thoroughly.
- Simmer with Tomatoes: Add chopped tomatoes to the mixture. Stir everything together and simmer until all the ingredients are cooked through and the sauce has thickened slightly.
- Finish and Serve: For added richness, ripple through double cream just before serving. Finally, garnish the dish with fresh coriander to add a burst of freshness.
This method, as described in the reference, highlights how a spice paste from a paste pot serves as a concentrated flavour base that is activated through heat and combined with other ingredients to create a complete dish.
