Most of my food follows a generic recipe:
The stove is on full:
Mustard + Cumin seeds are added to oil
Diced Garlic and ginger are added when the mustard seeds stop popping
30 seconds later one chopped Onion is added to the mix
Once the onion caramalises, I add 1/3 chopped capsicum (known as "bell pepper" in America) and one chopped carrot (small pieces)
I now turn the stove down to a low heat.
This would be my "base"
For chili, I add this to two cans of tomatoes and two cans of chilli beans. I keep the chili boiling on low temperature, add some salt, pepper, and chili powder. At this point, there is very little flavour to the mix. So I add a lot of fresh coriander to save it.
For a stir-fry, I essentially just add the "base" to fried rice (and meat if I have any). I then try it, there is very little taste, so I add tons of fresh coriander.
Am I doing something wrong? Why does everything I make have no taste until I add the frsh coriander? This is very frustrating for me.
Fresh coriander is also very expensive... I would appreciate any suggestions.
I started cooking about two weeks ago.
I like curries mostly.
My favourite dish is chicken biriyani. The biriyani I buy always has a strong taste of cumin seeds - I really don't understand why my food doesn't (I add over a teaspoon of cumin seeds to my food).
Thank you for any help.