Brought a mild Moroccan curry home from Marrakech and used it today to make an eggplant, zucchini, tomato curry. I toasted the curry before adding the rest of the ingredients. After simmering for a while I tasted it and it left a bitter after taste. I did not burn the curry. I understand that cheap curries use lots of fenugreek as a filler which can be bitter if too much is used. There are no other ingredients in this curry that I think can cause a bitter after taste.
So, is there any way to balance out the bitterness? I tried adding more cumin, tumeric and coriander and even a little sugar to balance the tomato but it didn't help. I hate to throw it out. Thanks for any help.