CURRY PLANT CLIMATE

Hello Anjum,

I like the taste of fresh curry leaves in my dishes but they are very difficult to source. I would like to grow a curry leaf plant in my garden so I can have a fresh source of leaves. I understand that the plant that produces the curry leaf likes warm weather but India is such a big country that surely there is a variety that likes cold wet weather that could be encouraged to grow in England? Mike Hyde, Warrington

Anjum responds:

Hi Mike,

I’m afraid the Northern Indians barely use curry leaves and they are considered a Southern herb and I suspect this is because they cannot be grown in the cold. Having said that I have the least green fingers of any one I know, so there might be a way of growing them in your garden under some protective sheets to insulate them from the cold. Good luck and I’m sorry I can’t be of more help. At home, I often dry the curry leaves by simply leaving them on a dry tea towel; they still retain enough of their flavour and aroma but do lose their lovely colour.

MUSTARD MATTERS

I particularly adore the West Bengali way of cooking fish and seafood in a mustard paste. I use whole brown mustard seeds ground together with green chillies and salt as a base, but this can sometimes lead to mild bitterness in the resulting dish. Do you have any ideas on how to reduce this? Also, do you have any good recipes for the Bengali sharp mustard pickle called Kasundi, which is more akin to a watery mustard sauce rather than an achar. Good luck with the series.
Bob, Copenhagen

Anjum responds:

Hi Bob,

Brown mustard seeds can be a bit bitter when used raw so I am quite careful not to use too much. I am not quite sure in which way you are using them but cooking does mellow their flavour and maybe if you reduce the quantity you use in the dish. I have a fish dish in my new book inspired by the flavours of Bengal which uses mustard and green chilli ground together but I add (as do the Bengalis) yoghurt to temper the bitterness and the strong taste of the mustard. I hope that helps.

SPICE SECRETS

Hi Anjum,

I've watched a couple of your programmes and enjoyed listening to some 'new' ways of cooking traditional dishes. I like to experiment with new spices and have seriously been thinking about starting my own business and sharing some of my spice secrets for various dishes. Have you any advice before I start on my endeavour?
Asifa Ali, West Yorkshire

Anjum responds:

Hi Afisa,

I’m afraid I am probably not much help as I have wanted to set up my own spice business for years but have never managed to get it all together to do so. Having said that I have looked into it and my simple and very general advice in setting up any business is to really believe in your product, source quality spices, have lots of passion, energy and free time and make sure the packaging ensures the product does not deteriorate in colour of flavour by not being exposed to sunlight. I wish you lots of luck.

BLOW-TORCH CURRY

Hi Anjam, When are you going to give us a recipe for a 'Blow-Torch' hot curry? Not all of us are wimps you know! Love the show keep up the good work. Dave Lister, Liverpool

Anjum responds:

Hi Dave,

I know many people really love lots of heat and chillies in their food, especially Indian food. The simple answer to the question is just add more. Fresh chillies are best as they will add extra flavour as well as the heat. Enjoy.

For more delicious recipes and tips visit Anjum Anand at Times Online and www.anjumanand.co.uk

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue