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26
votes
18answers
17k 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
9answers
8k 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 ...
18
votes
17answers
81k 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 ...
18
votes
5answers
2k 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
5answers
12k 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 ...
16
votes
2answers
10k 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 ...
15
votes
6answers
34k 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
8answers
32k 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 don'...
12
votes
6answers
63k 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 ...
11
votes
8answers
116k 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 ...
11
votes
4answers
717 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
5k 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
12answers
135k 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?
8
votes
5answers
21k 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
9answers
15k 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 ...
8
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 ...
8
votes
5answers
3k 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 ...
8
votes
2answers
428 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
3answers
2k views

Forgot to add spices to curry

I made a jalfrezi today for tomorrow and I forgot to add spices, (cumin, tumeric, paprika). Is there a way I can add them now getting the most from them?
7
votes
2answers
893 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
2answers
4k 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
3answers
11k 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
6answers
2k 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 ...
6
votes
2answers
15k 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
3answers
1k views

Substitute for coconut milk in curry

I would like to make Thai yellow curry or Panang curry but there is a severe coconut allergy in my family so I cannot put even a trace of coconut into it. I have the Mae Ploy curry pastes for both but ...
6
votes
3answers
558 views

Does toasting and grinding whole spice really improve curry flavor?

It seems to be common knowledge that "toasting is better" when it comes to spices. But the other day I noticed my toasted-and-freshly-ground coriander smelled pretty weak, and I ended up boosting the ...
6
votes
2answers
272 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
60k 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
14k 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
233 views

Why does my curry taste so bland?

I'm trying to make a curry, and failing. I'm a decent amateur home-cook, but now that I'm exploring outside of my usual cuisines, I'm at a loss how to improve my preparation of this recipe. Either ...
5
votes
2answers
2k 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
26k 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
6answers
853 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?
4
votes
1answer
213 views

Binding properties of turmeric

Is turmeric known to have any binding properties? Wikipedia doesn't mention anything, and a google search only relates to iron binding properties of turmeric or similar health benefits. A few days ...
4
votes
2answers
292 views

Substituting Cream without Coconut

I'm mastering my vegetable curry recipe and while it is spectacular in its current form using heavy whipping cream, I have some wild notion that the recipe would be more appreciated if I could manage ...
4
votes
3answers
128 views

Flat Thai Panaeng Curry

Help! I have tried making Panang Curry several times at home with the canned pre-made paste (forgot the brand name) and it just doesn't taste like the restaurant versions I've had. I fried the curry ...
4
votes
1answer
1k views

Why did my thai curry have a bitter aftertaste?

I'm on the low fodmap diet so i tried making my own thai curry paste (without shallots or garlic). Here are the ingredients that i used: 1/4 cup coriander leaves, stems and roots 1/2 tsp black ...
3
votes
6answers
5k 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 ...
3
votes
7answers
5k 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
22k 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
4k 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
3k 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
28k 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
2answers
447 views

slow cooking chicken thigh in a spice mix

I have a 'Parampara' branded Butter Chicken spice mix packet that is meant to be cooked with diced chicken thigh. The directions on the packet suggest frying the chicken (5 mins) and then simmering it ...
3
votes
2answers
187 views

How to make sweet potatoes disintegrate in stew

I'm working on recreating a curry-like stew which is based on a thick sauce made out of disintegrated/dissolved sweet potatoes and tomatoes. Is it enough to just let the sweet potatoes cook to get ...
3
votes
1answer
373 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
3answers
278 views

Cooking Indian curry with yogurt

So, I've worked with Thai curry before and reviewed the post about "When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?" but these seem to be concerned with ...
3
votes
1answer
4k 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 ...
3
votes
2answers
161 views

Do I need onions when making thai curry paste? or can I just add onions to the dish I'm cooking later with the paste?

I've been experimenting with making green thai curry paste this week and I have a pretty decent tasting curry resulting right now. However, in all the green curry paste recipes I see, they say I have ...
2
votes
2answers
1k views

Aiding the Maillard reaction: Baking Powder or Baking Soda?

I will attempt to cook a Thai Green Chicken Curry. I'll be using cubed boneless chicken thigh which I would like to brown really well. I remember reading somewhere that Baking Powder or Baking Soda ...