Timeline for Secret to takeaway curry
Current License: CC BY-SA 3.0
14 events
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| Mar 6, 2022 at 17:26 | comment | added | lessthanideal | Not enough rep to answer, but British Indian Restaurant style cooking attempts this, there are many websites for it (two I find work well for taste and texture are greatcurryrecipes.net and thecurrykid.co.uk). The principle is you have 1) Base Sauce, 2) Pre Cooked Meat, 3) sometimes Pre-prepared Mixed Spice powder (House powder blend in a restaurant), 4) given all these pre-prepared (in large batches, takes time) the recipe on the day is quick and easy. As people've said below, the restaurant combines these common ingredients and step 4) makes the final unique dish | |
| Mar 9, 2017 at 17:15 | history | edited | CommunityBot |
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| Apr 2, 2013 at 1:55 | comment | added | Kev | -1 from me. Cream has nothing to do with that "take away" curry taste, this is a terrible answer. It's all in the spices. | |
| Apr 1, 2013 at 21:27 | history | edited | SAJ14SAJ | CC BY-SA 3.0 |
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| Dec 17, 2012 at 20:16 | comment | added | spiceyokooko | Cream isn't the answer at all. I don't know why this has so many up votes. | |
| Dec 21, 2010 at 5:31 | comment | added | MGOwen | A healthier and more delicious alternative (and quite "authentic" for some curries) is yoghurt. Most curries taste about twice as good with some yoghurt mixed it. It's seriously like magic. | |
| Dec 21, 2010 at 5:29 | comment | added | MGOwen | This is a just one example of the main general difference between good home-cooked food and restaurant food: More fat/oil. You'd never dump a whole bunch of fat in your own food, but you'll still buy it from a restaurant because you don't know they've put it in - and it tastes delicious. | |
| Nov 22, 2010 at 3:26 | comment | added | TFD | Lots of cream and ghee is the "secret". It's a terrible truth, the west has turned some of the tastiest and healthiest dish into unhealthy slops | |
| Aug 9, 2010 at 17:57 | comment | added | Chad | +1 for the coconut milk idea. Adding just enough coconut milk will give you a creamier texture without much, if any, actual coconut flavor. If you actually want some coconut flavor, I would just add a little more coconut milk. | |
| Aug 9, 2010 at 12:57 | vote | accept | Paul Michaels | ||
| Aug 6, 2010 at 13:26 | comment | added | Carmi | If it's British takeaway you're after, then cream might be a good bet. I daresay the Indians would probably use coconut milk. On the other hand, Chicken Tikka Masala was invented in Scotland. | |
| Aug 5, 2010 at 17:10 | comment | added | Michael Pryor | search for chicken tikka masala cream and you'll see... it's just used to make the yummy thick sauce. no, it won't curdle. allrecipes.com//Recipe/chicken-tikka-masala/Detail.aspx | |
| Aug 5, 2010 at 16:09 | comment | added | Paul Michaels | What type of cream and when would you add it? Won't it curdle? | |
| Aug 5, 2010 at 16:02 | history | answered | Michael Pryor | CC BY-SA 2.5 |