GARNISH for Indian Food - Steven Heap

Prepare seven small bowls for garnishing different curry dishes.

In the first bowl, demonstrate a bright red sauce made with food coloring, lime, coriander, and cream.

In the second bowl, create a standard off-red masala with green chili and red onion.

In the third bowl, add julienned ginger and finely chopped coriander for garnish.

In the fourth bowl, use red and green chili and a coriander leaf for a thicker, turmeric-based curry.

In the fifth bowl, prepare a tadka (tempering oil) with cumin seed and a dried red chili, garnished with fresh coriander flakes.

In the sixth bowl, showcase a creamier curry with mustard seeds, a swirl of cream, and paprika on top.

In the seventh bowl, present a thicker Punjabi-style gravy with kassuri matti, a few drops of cream, and a coriander leaf.

Equipment Needed

Spice Level:

Dietary

Allergens