OK. Number one comment is grated fresh ginger. You need an actual ginger root -- it keeps for ages in the fridge and you just peel a bit of it and grate as much as you need. Powdered ginger is a completely different spice, has no similarity. In sufficient quantity ginger is quite hot in its own right.
After that? There isn't much point getting ground coriander because it loses its aromatics so fast. I use a manual coffee grinder (not used for anything else) for coriander and other spices that are best off kept not-ground. That's seed coriander, of course -- you've mentioned cilantro leaf, but some curries also use the root.
I am not sure I would use it for a prawn curry, but lots of curries benefit from cardamoms. Whole pods, which you fish out (like cloves) when you eat.
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Date: 2009-06-12 07:12 am (UTC)After that? There isn't much point getting ground coriander because it loses its aromatics so fast. I use a manual coffee grinder (not used for anything else) for coriander and other spices that are best off kept not-ground. That's seed coriander, of course -- you've mentioned cilantro leaf, but some curries also use the root.
I am not sure I would use it for a prawn curry, but lots of curries benefit from cardamoms. Whole pods, which you fish out (like cloves) when you eat.