(Sudy) wrote in message . com...
Hello

My blood test revealed a mild intolerance to coriander, cumin and
dill. I want to keep eating curries,and without these ingredients if
possible, but as I've not experimented yet, I'm a bit worried that the
curries will now taste awful.

Is there anything I can use or make as alternatives, or, could I do
without them anyway and not notice much of a difference?

Thanks in advance

Sudy

Use a lot of onions, fresh ginger, black pepper and serrano/jalapeno
peppers(if you can tolerate the heat) and some turmeric, cinnamon,
cloves and nutmeg to make your curries. You will barely miss the
coriander/cumin at least in tomato-based North Indian dishes. For
South Indian dishes like sambhar/rasam you are out of luck, although
you should be fine if you can stick to the coconut based ones like
kootu/avial.

Good Luck,
Kamala.