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24
votes
17answers
13k 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 ...
18
votes
5answers
1k 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 ...
16
votes
9answers
4k 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 ...
16
votes
12answers
42k 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 ...
14
votes
6answers
18k 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 ...
13
votes
6answers
18k 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 ...
13
votes
5answers
7k 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 ...
11
votes
2answers
5k 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 ...
11
votes
4answers
557 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 ...
10
votes
3answers
4k 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 ...
9
votes
8answers
67k views

What's the difference between Red and Panang curry?

I love Panang curry and Thai food in general. However, whenever I try to make curry at home it always comes out as indistinguishable from Red curry. What's the distinction between these two dishes? I ...
8
votes
6answers
40k 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 ...
8
votes
5answers
12k 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?
8
votes
2answers
374 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 ...
7
votes
8answers
53k views

What would be a good substitute for coconut milk in curry sauces?

Specifically, if I work from a started paste that require adding coconut milk, what would be a good substitute?
7
votes
8answers
7k 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 ...
7
votes
4answers
1k views

Is it worth making Thai red curry paste from scratch

I noticed that many Thai curry recipes start with a foundation of red curry paste. My local grocery store has one, small, overpriced jar of the stuff. The Asian grocery store, located at a very ...
7
votes
2answers
537 views

Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?

The flavor of a curry usually improves overnight. Harsh overtones mellow and disparate elements combine for a richer, more coherent result. Some people think this is just because the flavors from ...
7
votes
3answers
2k 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 ...
6
votes
3answers
7k 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 ...
6
votes
2answers
9k 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
2answers
2k 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?
6
votes
2answers
235 views

Ratios in traditional Thai peanut curry recipes

I tried to make a Thai peanut curry and used a highly rated recipe: I have no experience making Thai food and have only eaten it in restaurants. It did occur to me that the peanut butter content ...
5
votes
4answers
26k 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. ...
5
votes
2answers
9k 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 ...
5
votes
2answers
1k 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? ...
4
votes
5answers
1k views

Why is garam masala in many curry paste/powder recipes?

Garam masala, of course, is a blend of warming spices. However, many of those spices are listed individually in recipes for curry pastes and powders that also call for garam masala. Since most garam ...
4
votes
5answers
15k 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 ...
4
votes
5answers
657 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?
3
votes
6answers
923 views

How do I thicken my Japanese curry after the fact?

I made a lamb based Japanese curry in a slow cooker and unlike my previous efforts (using many of the same ingredients, though in different proportions), it turned out runny and underwhelming. What ...
3
votes
5answers
10k views

What are the authentic traditional ingredients for Naan bread?

I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the cooking method are not always the same. ...
3
votes
1answer
1k 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, ...
3
votes
5answers
2k views

What is an easy-to-make dessert that goes well with Indian food? [closed]

We are making vegetable curry with rice and need a dessert to go well with it. Does anyone have any suggestions?
3
votes
4answers
24k 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 ...
3
votes
1answer
160 views

Indian Curry: Frying spices vs marinating the meat in them

I'm on a bit of a quest to make a great lamb vindaloo, and through my research I've seen two pieces of advice (often given together) that I can't quite reconcile. First is to marinate the meat in the ...
3
votes
1answer
3k 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 ...
2
votes
6answers
4k views

How do I get the ground spices to mix into my curry?

Here is how I made my curry. In my frying pan I did this: Added olive oil (maybe one and a half teaspoon) Added garlic (minced from a jar) Added about one teaspoon of ground turmeric, ground ...
2
votes
2answers
61 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.
2
votes
1answer
362 views

Cooking a chicken and vegetable curry using a curry paste

Can I substitute green Harissa paste for Thai green curry paste in a chicken curry and in what proportions?
2
votes
1answer
956 views

Why should I add salt to my curries?

I've been advised by a friend of mine that I have to add salt to my curries if I want the spices to come out and not leave me with a bland curry. Now after being a doubter, as I never add salt to my ...
2
votes
1answer
267 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, ...
1
vote
4answers
5k views

What vegetables should I add to a japanese curry?

I am preparing my first Japenese Curry (cheating incredibly by using the S&B Golden Curry Medium Hot box) and it suggests adding "vegetables" without actually indicating what veggies to add other ...
1
vote
3answers
828 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 ...
1
vote
3answers
104 views

Reclaiming a salty curry [duplicate]

I often read that salt is added 'to taste' - and I try to keep adding salt until my curries taste right. However, on occasion my fingers are too big for my pallete, and the dish becomes overly ...
1
vote
2answers
571 views

Madhur Jaffrey recipes - Indian/traditional names?

My girlfriend recently bought me "Curry Easy" by Madhur Jaffrey and I've been making some of the recipes from it but would like to know the Indian or traditional names for some of the recipes. All the ...
1
vote
2answers
309 views

What is the quickest way to defrost a vegetable curry without a microwave?

I use gas stove. What is the quickest way to defrost a vegetable curry without a microwave?
1
vote
4answers
66 views

toning down the fresh chilli picquancy

I like to use green finger chillies in my curries more for the flavour than for the heat, but in order for me to be able to cook out the rawness of the chillies, I end up with the chillies all ...
1
vote
2answers
673 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 ...
1
vote
1answer
68 views

added more yogurt to curry - can I fix it?

I've accidentally added more yogurt than I should've (I tipped the box of yogurt rather than spoon it out) and now the flavour / smell of yogurt and its sourness are overpowering and coming through. ...
1
vote
2answers
61 views

What variety of shrimp paste should I use for Brazilian Vatapa?

I recently saw a recipe for vatapa, a Brazilian shrimp stew that looks kind of like a curry gravy in texture. The recipe calls for a reconstituting handful of dried shrimp and then blending it into a ...