Questions tagged [curry]

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0answers
124 views

Where did the apples in Japanese Curry come from?

Japanese curry (カレー, karē) is its own distinct style, made with a roux base, mild curry powder, and grated apples or apple puree. It also has a well-documented origin, having been introduced by ...
4
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4answers
259 views

What gives Indian curries the sweet and creamy taste and fragrance?

I am experimenting with various curry recipes coming from chefs and roadside "dhaba" cooks on youtube, but i cant figure out what exactly is the ingredient/combination of ingredients that ...
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2answers
112 views

Solutions for a bland vegetable curry

Over the years, I have developed a recipe that is effectively aloo gobi and saag aloo mixed together: Potato, cauliflower, broccoli and spinach curry. (I used to make it with sweet potato, but to &...
-2
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2answers
152 views

What is the je ne sais quoi flavour my green curry is always missing?

I've been making green curry for years, and it always sucks (It's actually quite sad). I've followed David Thompson, and I've found recipes from other top chefs, and they're all pretty much the same, ...
8
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4answers
2k views

Making my Chicken Madras more savoury

I have been trying to imitate the gold standard of curries; The British Indian Restaurant (BIR) Chicken Madras and have had some success. I have made the base-curry sauce as per the books and it works ...
1
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1answer
60 views

please help fixing my portugese sauce (a kind of korma-like non-spicy curry sauce served in hk and macau)

The original recipe generally advise on pan-frying the sauce with oil. I want to avoid that and still make it taste good by just putting everything in a pressure cooker... Here is the everything in ...
1
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1answer
49 views

Would it be possible to make a chili that drew its influence from eastern cooking and used curry as a base?

My plan is to follow the concept of a conventional chili, but replace the chili powder with a homemade curry powder spice blend containing coriander, cumin, turmeric, ginger, peony, lovage, star anise,...
3
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2answers
866 views

Is risotto or paella rice a better substitute for my Japanese dish?

My supermarket has stopped stocking Japanese ingredients, just as I decided to make a Katsu Curry for my dinner party tonight! I have Paella rice and Risotto rice (Arborio) - both by Sainsbury's and ...
2
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0answers
111 views

Why does the oil never separate when I try to make an Indian curry?

A lot of curry recipes tell you to keep going until the oil separates, but for me this point never comes. I've tried putting more oil / butter in to start with, but no joy. I've also tried turning up ...
1
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1answer
167 views

My curry is going funny I don't know why

First one how it's supposed to look Second one is how its looked the last few times I tried to cook it
-2
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1answer
242 views

What is the layer on top of my curries?

Sometimes I see a red film on top of my curry. It’s like a grainy layer of film. I don’t think it’s fat because the curry is too hot to solidify by this time. I’m wondering if it’s powder clogging ...
1
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1answer
271 views

Chemically speaking, why do you have to add chilli pwder earlier rather than at the end?

From other answers on this site I can see that people seem to agree that adding curry powder later or at the end will lead to a bitter, grainy and perhaps unpalatable product. I'm assuming this ...
12
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2answers
6k views

Would there be a difference between boiling whole black peppercorns or fine ground black pepper in a stew?

When putting whole black pepper in a stew e.g. curry, am I right in thinking that they completely dissolve because I don't remember seeing any in the finished pot or dish. I was reading alternatives ...
0
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1answer
93 views

Is it just as effective to mix fat in at the end of a curry?

I usually cook low fat curry i.e with fat removed. Since we still need fat before eating the curry I melt a bit of premade tallow in the microwave then I add the curry to it and mix. I'm wondering ...
2
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0answers
215 views

What stage of cooking chicken to use milk cream?

I originally purchased packaged fresh cream to make butter chicken, but then cooked a normal chicken curry in a pressure cooker and after it cooled, added around 200ml of the cream to it. But after ...
7
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3answers
525 views

Thai Curry seems more watery over the last year?

I've made Thai Penang Curry probably ONE THOUSAND TIMES. Not quite weekly for 25 years. No joke. Over the last year or so, I've noticed it's surprisingly watery, however I haven't changed my method ...
2
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2answers
1k views

Using the right acid for red curry

I have a delicious red curry recipe which I think could be improved if I could add a touch of acidity. I've tried using rice wine but this seems to either overpower the dish or add nothing at all. I'...
14
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7answers
6k views

What are substitutions for coconut in curry?

I'm allergic to coconut - this is a new allergy, so I really miss Thai and Indian curry! I also have issues with dairy. Would it work to use roasted cauliflower puree as a curry base instead of ...
12
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3answers
4k views

Non-spicy substitute for chili peppers when making a Thai curry paste from scratch

I'm making a green Thai curry paste from scratch. I'm very happy with the recipe, and I've made it with much success in the past, but today I am cooking for someone who can't take much heat. Or well, ...
0
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2answers
174 views

How can one make a reasonable curry with limited spices and poor quality equipment? [closed]

When travelling one has to make do with whatever cooking equipment is available. Typical deficiencies I've encountered are: thin saucepans and frying pans that have lost any non-stick coating (maybe ...
3
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3answers
981 views

How does curry shop keep their curry hot without reducing them?

So when you buy curry , wether in Japanese or Indian style they will give you piping hot curry. how do they maintain that temperature without incidentally reducing the water hereby making them more ...
5
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1answer
91 views

How to make rendang beef with a smooth and consistent texture?

New to Malaysian cuisine, I recently tried rendang beef and really liked it. In my attempt to reproduce it at home, I followed several online recipes, mostly this BBC recipe. My end result was ...
2
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2answers
11k views

Can I use garam masala instead of curry powder?

When I don't have curry powder can I use garam masala as a substitute? Can it give the same taste as curry powder or not? If use garam masala how much should be added?
0
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1answer
7k views

How to remove mutton smell while cooking? [duplicate]

Some people do not like specific smell of mutton in curry. What I do to remove the smell of mutton while cooking?
0
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1answer
952 views

Is is ok to use slightly sour curd for chicken marination?

The last time I used slightly sour commercial curd (it usually isn't sour and was well within the expiry date) for marinating chicken, an hour or so after cooking, there were little bubbles bubbling ...
5
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1answer
438 views

Why is the English word “curry” used for all these different dishes?

More like meta-cooking question, but I believe it fits here better than on travel stack. Why is English so poor at differentiating all those different things hidden under one common name: curry? Is ...
2
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3answers
893 views

What's the musky taste in curry?

I often order curry when eating out, and enjoy it enough to try my hand at making it at home. However, roughly half the curries I've eaten (usually the water based ones) have a strong, overpowering "...
0
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1answer
9k views

How to remove sour taste from curry?

My curry become too pulupu (sour) due to too much yogurt. There is too much sour taste in each bite. Now how can i remove sour taste from curry?
1
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4answers
932 views

Made a bland curry, it's cooled down and about to freeze it. Help!

I've just made a tasteless chicken and veg curry. I have put various spices in, but it's still bland. It's cooled down now and I was going to freeze it tonight as I've made it to take camping next ...
5
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3answers
1k views

How do I make my curries saucier?

So I've made curry a few times before but I've always had a problem with the sauce. So before I try and make one again I want to know, how do you make the sauce thick and flavourful rather than almost ...
1
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1answer
179 views

Curries with yoghurt-based marinade [duplicate]

When cooking a curry using meat that has been marinaded in yoghurt tikka masala for instance, I have noticed that it often curdles/splits/gets grainy when cooked. I use 3.5% fat yoghurt, Balkan style -...
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2answers
74 views

Reduce the hot taste in a Cambodian curry

I made a Cambodian curry, but it was too hot! They say dairy is good for cooling hot curries, but this one I made has coconut milk in it. Would it be ok to put cream in it? If so, single or double??
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5answers
224 views

Indian cooking - How do I get the consistent taste [closed]

I am a grown-up man who has developed an interest in the art of cooking. I have been spending time in the kitchen with my wife and mother-in-law to learn their ways of cooking. Here are the questions ...
0
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2answers
157 views

Three different-colored Thai curry pastes, how are they different?

Three different-colored Thai curry pastes that are readily available (plus Panang curry), green,yellow, and red. How do they differ in taste and heat? I’m pretty sure that it’s not green for “mild,” ...
9
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1answer
960 views

Why fry a teaspoon of dal to start an Indian dish?

Some Indian recipes ask the cook to fry a very small quantity of dal, e.g. "3/4 teaspoon of urid dal", at the beginning of cooking a dish which doesn't otherwise contain dal. Examples here and here, ...
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2answers
13k views

how to cook boneless chicken breasts for curry?

I am trying to make chicken curry my way. I have already prepared curry and now I want to add cooked pieces of chicken into it (cooked separately). I assume the chicken needs to be cooked separately, ...
1
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1answer
756 views

Why does water evaporate from curry better when you off the gas then heat again?

When I cook curry I often try to make it dry. When I try to simmer the water off I notice the water takes time to go and sometimes when i think its done i still see a little water in it. However I ...
1
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2answers
812 views

How to proceed when you have a marinade of beef in spices, tomato, vinegar and onion?

I followed this recipe of beef vindaloo, last night, triple checking everything written there. Since I don't have a spice grinder, I put the chopped onions, chopped tomatoes, salt and spices in a ...
0
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2answers
2k views

How to know if water has evaporated from curry/stew?

I am trying to get a curry to be thick and less watery. At the moment I am removing solids, boiling water off and then adding solids back in later. Unfortunately some green vegetables I put in are ...
3
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1answer
8k views

How to make curry always come out dry\easily remove extra water?

When I cook a curry I add water to help it cook and stop burning if it goes to low etc. However I prefer my currys to be dry i.e where most water has evaporated. I know you can just cook with less ...
1
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1answer
129 views

Can I add seasoning to the beurre manie?

I want to thicken my curry but I also want it to have a lot of gravy/liquid - yet flavoured, not watered. I'm going to make some beurre manie. Can I add curry to the mixture and then add it to the ...
4
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2answers
4k views

Why is there no pork on the Indian take-away menu?

The standard Indian takeout menu does not represent the kind of food eaten in India. India is a large country and "Real Indian food" is little more meaningful than "Real European food". Dishes ...
3
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3answers
19k views

What's the proper order to add ingredients for an Indian curry?

Typically, when making an Indian curry, I heat oil, add whole spices, then add and cook onions, add and cook ginger + garlic, add dry spices + tomatoes, and cook the meat in the sauce. Am I doing ...
1
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1answer
697 views

How to make 'proper' Caribbean Roti

Having been around the Caribbean a few times I got used to eating Roti from street vendors. Normally young guys and girls who would make them at home, put them into an insulated box and sell them on ...
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3answers
17k views

when to add the curry powder

I heard that if I put the curry powder early, the cooking heat will destroy the flavour, and that it should be put at the end, before turning off the heat but I can't find anywhere on the internet ...
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2answers
2k views

What is the purpose of adding curry leaves? [closed]

In India curry leaves are added almost all curries. I personally hate them. You don't eat them, but just keep them on the side of the plate and throw them away. 1) What is the purpose of adding ...
34
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6answers
17k views

Does chilli get milder with cooking?

I have made a tomato, onion and cannelini bean curry. I put a lot of chilli spice in it, perhaps too much. If I keep simmering it, will it get milder? I'm hoping it will cook into the (bland) beans....
8
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2answers
11k views

How to cook bell peppers until they are VERY tender, but not broken down?

I had a curry dish on a restaurant, can't remember the name of the dish, but it was something in the lines of "vegetarian pepper curry". It consisted almost entirely of loosely chopped (3cm pieces) ...
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3answers
410 views

What is the cons of using high temperature/low water to cook curry?

I cook curry with curry power. (This kind.) They said pour it in water under medium heat. Sure enough after some time it starts thickening. When it is thick enough I considered this ready to eat. ...
1
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1answer
2k views

Freezing Indian chicken curry---how to retain texture and flavor?

I am planning to cook an oil-rich, Indian style Chicken curry that will look something like this: or this: I am planning to cook a week ahead and freeze them, and my target is to keep the texture ...