The curry tag has no wiki summary.
8
votes
2answers
144 views
Is curry ketchup just ketchup with curry powder?
We use both tomato ketchup and curry ketchup as condiments in Belgium. On the curry ketchup label, amongst other ingredients is "curry (1%)".
So I tried adding curry powder to regular ketchup to see ...
3
votes
2answers
128 views
What's the point of using sugar in savory dishes?
I never get why people add a sweet substance to a savory dish. Especially in something like a a curry or noodles. People say it balances out the flavors. But which flavor is it actually balancing out? ...
0
votes
1answer
50 views
How to mix the perfect amount of salt?
I take a tumbler with an ounce of water and add a teaspoon of salt to it and then add this salty water mix to the curry or dish I am preparing at the moment. I repeat with lesser quantities of salt ...
3
votes
1answer
150 views
How can I save my curry - it's way too oily!
I cooked a chicken curry in the slowcooker last night, I came down this morning and its way too oily. I think because of this the coconut milk has separated a little too.
Any way I can save this, ...
1
vote
2answers
162 views
Where can I buy Glico Curry online in the United States?
My wife and I brought back a box of Glico Medium Curry that we purchased on our trip to Canada this past year. I think we bought it at the Daiso store in Vancouver. After trying it for the first ...
2
votes
2answers
375 views
What is the proper/most common way to serve curry?
I went to a Thai restaurant this afternoon and ordered Massaman curry, which I've never had before. When I make curry at home, I usually mix it with chicken and pour it over rice and eat. But this ...
3
votes
3answers
330 views
What is an easy-to-make dessert that goes well with Indian food?
We are making vegetable curry with rice and need a dessert to go well with it. Does anyone have any suggestions?
1
vote
1answer
144 views
What are the ingredients (spices) of Sri Lankan curry powder?
In the following accepted answer you can find the ingredients of the Indian curry powder. I usually cook with Indian curry powder, however, I recently received some Sri Lankan curry powder. The ...
5
votes
4answers
615 views
How can I quickly save a tasteless curry?
I made a curry last night for this evenings meal.
The main components of it are aubergines, yoghurt, ginger, tumeric, cumin and chilli.
After cooking it I tasted it and it is sadly quite tasteless. ...
4
votes
2answers
639 views
Why add yogurt to curries spoon by spoon instead of all at once?
A few recipes I have might use 5 or 6 tablespoons of yogurt but want it fully mixed spoon by spoon and cooked for 30s before adding the next spoon.
Can't I just dump the lot in and mix well?
Edit: ...
6
votes
4answers
773 views
How do I prevent coconut milk from separating in Thai curry?
It seems like every single attempt I've made at making a Thai-style coconut curry ends up with the sauce mixture separating. Although it usually still tastes good, the coconut ends up looking like it ...
2
votes
2answers
46 views
Should hot water be added to the already hot cooked vegetables for making a curry or even room temperature/cool water would do?
Does it change the taste, the texture, or anything else?
And no, I am not referring to potatoes or anything specific. I am talking about vegetables in general.
1
vote
3answers
242 views
Difference between cooking vegetable curries in a pressure cooker and a wok?
Is the difference only w.r.t time consumed?
Is it better (in terms of taste) to cook vegetable curries in a Kadhai rather than a pressure cooker?
EDIT 1:
Q: Do the spices change their taste when ...
4
votes
3answers
335 views
What is the correct onion to tomato ratio for North Indian masala sauce?
What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for a number of north Indian dishes. Onions are fried ...
4
votes
4answers
396 views
Sugar in Indian curries?
I've seen that sugar is used to balance out other flavors in a dish. I was just wondering if I could add a little sugar to a spicy curry(chicken curry, for example). Would that take away the authentic ...
5
votes
3answers
779 views
Can an American substitute for garam masala be made?
I love Indian food and have been experimenting with curry recipes, and many of them ask for 'garam masala'. I know it's a spice mix but I can't find it for sale anywhere around me. I've also read ...
8
votes
3answers
233 views
How to ensure that spices reach inside the eggs in the egg curry?
For egg curry, I boil the eggs, shell them, pierce them with a fork and deep fry them.
Then I prepare the gravy and pressure cook the eggs and the gravy.
Anything I do, doesn't let the spices go ...
4
votes
2answers
163 views
Curry powder mix
I mostly make curry from scratch. However some recipes (kedgeree)call for using curry powder. I can never get the mix right.
Is there a standard spice mix substitution?
10
votes
3answers
3k views
What type of yoghurt should I use for making curry?
I've seen a lot of recipes specifying "yoghurt" when making an indian-style curry, but very rarely do they specify what type.
The problem is compounded for me in that I live in a country where I ...
8
votes
4answers
2k views
What causes yogurt in sauces to split? How to prevent it?
A lot of my favorite curry recipes have a yogurt based sauce in them, but on a pretty regular basis when I make them, the yogurt ends up splitting into basically curds and whey. What causes that, and ...
3
votes
1answer
555 views
How long can I keep green curry paste?
I make green curry paste with green peppers as main ingredient. I put all ingredients in the processor, and keep the paste in a closed jar in the fridge. It stills smells fresh after 10 weeks.
Can it ...
4
votes
4answers
1k views
Substitute for lemon grass in curry dish
I have a meal planned in a few days and it calls for lemon grass. Problem is I've been to the store a couple of times and they don't have it.
(the store is a block away and I don't feel like ...
8
votes
3answers
1k views
Which onions to use and how to cook them for an Indian curry recipe that specifies “fry until deep pink”?
One of the curry recipes in the book "50 great curries of India" says "Heat the oil in a cooking pot and fry the onions until deep pink." I think I know what it means when a recipe says "until deep ...
8
votes
1answer
936 views
What is meant by “cook until the oil separates” in Indian curry recipes?
A lot of Indian curry recipes have a step where you're told to cook an onion-tomato-spices mixture "until the oil separates". Despite having tried cooking such recipes a number of times already, I ...
1
vote
2answers
519 views
Cooking Chicken in Cooker Versus Pan?
I usually cook Chicken curry in pressure-cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat. But I don't really find a great deal ...
1
vote
1answer
620 views
What ratio should be used to substitute using medium chilli powder instead of fresh kashmiri chiles?
I have a recipe for making a madras, and it suggests substituting chili powder for the chiles. Unfortunately, it doesn't suggest the exchange of fresh peppers to chili powder.
Ochef recommends a 1:3 ...
9
votes
7answers
823 views
Curries from Scratch, a beginners guide
I really want to start experimenting with indian food, without relying on jars of paste. I am looking for any good information so:
What spices to buy?
What equipment?
Any good books?
Any good web ...
2
votes
1answer
205 views
How can I make this curry given my list of ingredients?
I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish:
The garnishes on the surface are
Hawaiian volcanic salt, cucumber,
garlic chips, ...
7
votes
2answers
218 views
Can I use nut meal or nut butter as a curry base?
Does anyone have experience trying to form a curry with nut starch?
Can I make it work at all? Will I need less oil because the nut carries some of it's own?
Background for this:
For the last few ...
16
votes
5answers
436 views
Removing turmeric colour from mortar and pestle
We have a large granite (I think) mortar and pestle, and while keeping it clean generally doesn't seem too difficult, I have absolutely no idea how to avoid it staining when it's used with turmeric ...
8
votes
5answers
4k views
How to thicken Thai curry
I made some Thai red curry a few days ago. It turned out pretty well. The only problem is that it was fairly runny. I thickened it up with a slurry which helped a bit. I doubt a roux would have any ...
3
votes
4answers
238 views
Whats the simplest possible spicy thai curry?
I love massaman, green curry, red curry, yellow curry, etc.
Can any of these be made quickly at home with only 4-5 ingredients?
22
votes
16answers
4k views
Secret to takeaway curry
It's become something of a quest for me to find a curry recipe that tastes like the curry you get from an Indian Takeaway. I'm getting close with the consistency, but can't get the taste right.
I ...
3
votes
4answers
13k views
What is curried tapenade?
I have just watched the A-Team film and B.A. seems to have an obsession with something called Curried Tapenade? My experience of Tapenade is that it's a Olive based dish and making a curried version ...
5
votes
5answers
3k views
What's the difference between Red and Panang curry?
I love Panang curry, and Thai food in general. However, whenever I try and make Panang at home, it always comes out indistinguishable from Red curry. What's the distinction between these two dishes? I ...
6
votes
6answers
1k views
Is sweetened condensed milk a substitute for evaporated milk?
I have a recipe for Thai Green Curry that calls for evaporated milk, which I don't have. I do have sweetened condensed milk, will that do?
