GARNISH

Garnishes not only look nice (especially with those brown foods in brown sauce) but the flavours contrast and complement the curries wonderfully, adding a whole new level of satisfaction.

• fruit or cucumber raita

• plain yogurt

• torn leaves of cilantro, mint, Thai basil (or regular basil), sliced green onions (one or in combination)

• whole spices such as coriander seeds, cumin seeds, mustard seeds fried in ghee or oil

• raisins and cashews fried in oil

• sweet mango or lemon pickle, fruit chutney, hot chutney, fresh coconut chutney

• dried fruit, nuts, garam masala

BEFORE GARNISHING, ADD A LITTLE FLOURISH TO PERK UP OR BALANCE OUT FLAVOURS WITH SEASONINGS LIKE A SPLASH OF FISH SAUCE, SOY SAUCE OR HOT SAUCE, SALT, SUGAR, CITRUS OR GARAM MASALA.