On Wed, 16 May 2012 21:10:28 -0700, "W" >
wrote:

>We made some lamb curry which came out not very spicy. What are the
>typical Indian spices that could be added ala carte into a curry? Are those
>available off the shelf in an Indian store, or do they require some
>preparation?

I use cayenne pepper to spice up my curries, although recently I ran
out of sweet Hungarian paprika and used a combination of smoked
paprika and hot paprika that I have. Still used my usual about of
cayenne but it ended up being much hotter a curry, and that was not a
bad thing!

I start by partially cooking some chicken breasts with black pepper,
garlic powder and cayenne, then I cut the chicken breasts up and add
fresh garlic, Madras curry powder, paprika, powdered ginger, tumeric,
cumin, coriander, cocoanut cream, cashews and raisins, and a little
water as needed to cook down to proper consistency. I usually sprinkle
heavily with sweet paprika to cook down too.

Mmmmm MMMMMM!!! :-)

John Kuthe...