Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Additional to @liuzhou’s suggestion I would review the spices you have at hand. If you are on holidays and using most likely stale spices there is very little chance to get a well spiced dish.
You can amp the amount of spices, maybe get a fresh jar of Garam Masala to get at least some aroma into the dish. And if it is “just “ the heat you are lacking, grate the chilis you have at hand and add by the teaspoon while tasting …
Additional to @liuzhou’s suggestion Inwould review the spices you have at hand. If you are on holidays and using most likely stale spices there is very little chance to get a well spiced dish.
You can amp the amount of spices, maybe get a fresh jar of Garam Masala to get at least some aroma into the dish. And if it is “just “ the heat you are lacking, grate the chilis you have at hand and add by the teaspoon while tasting …
Additional to @liuzhou suggestion Inwould review the spices you have at hand. If you are on holidays and using most likely stale spices there is very little chance to get a well spiced dish.
You can amp the amount of spices, maybe get a fresh jar of Garam Masala to get at least some aroma into the dish. And if it is “just “ the heat you are lacking, grate the chilis you have at hand and add by the teaspoon while tasting …
