Photo by Laura Murray, food styling by Susie Theodorou
When chopping an onion and a couple cloves of garlic and maybe a knob of ginger is going to take 15 more minutes than you feel like spending on dinner, sizzling whole spices into hot fat delivers big flavor in a fraction of the time. Inspired by Indian chhonk, we throw whole spices into hot fat, which dials up their flavor and makes them crispy and fun to eat.