Is turmeric known to have any binding properties?
A few days ago I made a curry (a Madras variant), and put the turmeric, as recommended by an Indian friend (I normally put it when creating the curry paste itself), in the latter stages of the cooking process. The curry was at that point not boiled down enough, but with the addition of the turmeric, the curry bound (binded?) in a similar way to adding flour.
(Sneak side question if the answer is "No, it doesn't": Should You / Why Should You add the turmeric only in the latter stages?)