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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.


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


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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