In the 'family suppers' episode of Perfect, Paul Merrett serves up the ultimate curry night dishes.
• Any butcher should readily agree to mince a chicken breast or two. Tell him (or her of course) to mince on a medium blade.
• Soaking skewers before cooking with then stops them from burning during cooking
• Ground spices and Curry Powders must always be used fresh and kept in air tight containers. Older stale spices will add nothing but grit to your finished dish and leave you feeling disappointed with the results. The very best results will always come from grinding your own spices from whole seeds just before using them.
• One of the biggest mistakes made when cooking Indian food is that no salt is added on the assumption that there is so much flavour from the spices that you don't need salt. This is wrong and you should always taste your dish and season towards the end if needed