Tempering in Hot Oil (Tadka)

Tempering — known across India as tadka, chaunk or baghaar — means crackling whole spices and aromatics such as fresh curry leaves and slit chilies in hot fat so their oil-soluble flavours bloom into the oil and carry through the whole dish. Fresh curry leaves hold moisture and will spit, so stand back and add them with care. Adding the leaves in two stages — once at the start and a fresh handful near the end — gives both a deep base note and the bright, vibrant lift on top.