Well… Thats the work around for getting brown coloured channa… The actual thing is a muslin cloth with tea leaves…
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Paprika is like kashmiri chilly… If you really want to get the hotness quotient up , look me up when you want to visit an indian store
I don’t have too hot curries tbh. We have chilli and mint yoghurt condiments.
We can get all the Indian and Middle Eastern spices in my local town which is great.
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Its really not about the hotness quotient. Its about the earthyness and the spice one. I’ve struggled eating pure hot w.r.t the chillies and I’ve seen my colleagues who come there from USA thrive on the heat…
Spice as in the masala bit is a different thing altogether…
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My core spice mix to make the masala for a curry are:
This is after I browned the onions, added garlic paste and ginger
Turmeric (Haldi )
Ground coriander
Ground cumin seeds
Graham masala mix ground
Chillie powder
Paprika
Cardamom (optional)
Bay leaf
Few peppercorns
I also have whole ground masala
From an indian perspective ,
I add turmeric powder and salt along with the onions
I’ll give my classic garam masala recipe once i can figure my way around the english translations
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What is pbs?
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Public Broadcasting Service/Station I think. Mostly funded by donations too. They have good documentaries.
Then again, I could be all wrong there! 
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I never heard of that channel.
Indeed. BBC and PBS have collaborated on programs such as Panorama / Frontline.
Anyways, back to cooking other than publicly funded TV channels. 
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I have occasionally come across PBS and NOVA (mostly scientific) documentaries on YouTube and they are quite good.
3 to 4 cardamom/ elaichi
Handful of coriander Seeds
Tsp of fennel seeds
Tsp of cumin seeds
4 to 5 black peppercorns
3 to 4 cloves
Dry roast them till the aroma comes out , leave to cool and then grind them.
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One of my favourite meals is a classic South African dish, Bobotie.
Thoroughly recommend it to anyone who hasn’t tried it.
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Looks great. You know when my Indian friends come to Singapore and I bring them to eat the curry in Singapore, they mention that the curry in India is totally different and that curry means different things to different regions in India and even in families and is not always necessarily spicy. To me my whole life, Curry is always spicy. Is that true?
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Best food in the world is Asian food generally and in order, Singaporean food (and that generally includes our rendition of Chinese, Indian and Malay food), Thai Food, Chinese Food in Taiwan, not so much those in Mainland.
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Just had some scallops wrapped in bacon. Delicious. Will be eating tasty appetizers as the evening unfolds. Happy New Year to all!
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Thai Red Curry at Kin Khao, Athlone. First time I had Thai food and fell in love with it.
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Curries need not always be spicy.
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Totally unaware of that, all my life, curry means spicy. Shows how cuisine evolves as people moves from place to place.
Talking about that, I once had great curry and momos in a Nepalese restaurant in the coldest of winter in upstate New York, so good I went back 3 nights in a row
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