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The only use of sugar in a curry is for its color. It gives a brown tint to the dish and is always used in least amount. If you put it for balancing spices then put a balanced amount of spices in the first place rather than balancing it later with sugar.


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Adding sugar does not make large changes in taste of recipes, A small quantity of sugar can be added to make it tasteful.


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You aren't getting the 'Indian restaurant' taste because you aren't using Indian restaurant techniques. Most Indian restaurant curries are based on a 'gravy' made with copious amounts of garlic, onions and ginger, stewed for several hours. They also use large amounts of ghee to add richness (and a boatload of calories), and finally they use marinaded ...



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