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4answers
211 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
244 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
82 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 -...
1
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2answers
66 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
164 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 ...
1
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2answers
113 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
277 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
3k 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
335 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
314 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
699 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 ...
1
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1answer
1k 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
70 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
2k 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 ...
0
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0answers
65 views

Mutton curry with heavy cinnamon power [duplicate]

I have prepared mutton curry .I put excess cinnamon in it.it smells the strong fragrance of cinnamon. How can I reduce the strong smell ?
3
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3answers
4k 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
vote
1answer
305 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 ...
1
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3answers
5k 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 ...
2
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2answers
999 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 ...
33
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6answers
7k 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
4k 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) ...
1
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2answers
125 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
1k 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 ...
0
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1answer
38 views

Duck curry with pineapple pieces [closed]

Should I use panang paste or red paste when making a duck curry. I have tried red.
2
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3answers
227 views

Cooking through thick liquids

I'm a big curry aficionado and am trying to cook curries that both taste good and require minimal preparation during the week. I like to make both vegetarian (usually, green/red lentils, fresh) and ...
2
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1answer
620 views

Chopped tomato-onion-ginger-garlic into paste vs sliced tomato-onion-ginger-garlic when making curry base for indian dish

When cooking chicken curry and other curries it is required to have a curry base that will me made from onion, tomato, garlic, ginger and perhaps a few other things. I have had this problem that ...
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2answers
4k views

Can I use coconut oil instead of ghee in curry?

I've run out of ghee and it's hard to get where I am. Will coconut oil be a good substitute when frying off onions and spices?
2
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1answer
122 views

Preparing curries faster

I often make tikka masala using this recipe. However, the recipe consists of three "let simmer for 10-25 minutes" periods (after adding tomatoes, cream and chicken, respectively), so the total ...
5
votes
6answers
12k views

Why does my curry taste so bland?

I'm trying to make a curry, and failing. I'm a decent amateur home-cook, but now that I'm exploring outside of my usual cuisines, I'm at a loss how to improve my preparation of this recipe. Either ...
3
votes
1answer
4k views

Weird problem with curry sauce

For a family get-together, I bought 20 large containers of curry sauce from my favourite Indian restaurant - 15 Dansak and 5 Korma. I collected the sauces on Thursday evening. The containers were all ...
0
votes
1answer
1k views

What causes flavors to “marry”?

I'm looking at vinegar-based BBQ sauce recipes, and a lot of them tell you to let the mixture sit for a day in order for the flavors to balance each other out. I've also seen this advice for curries ...
3
votes
2answers
326 views

How to make sweet potatoes disintegrate in stew

I'm working on recreating a curry-like stew which is based on a thick sauce made out of disintegrated/dissolved sweet potatoes and tomatoes. Is it enough to just let the sweet potatoes cook to get ...
6
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3answers
11k views

Substitute for coconut milk in curry

I would like to make Thai yellow curry or Panang curry but there is a severe coconut allergy in my family so I cannot put even a trace of coconut into it. I have the Mae Ploy curry pastes for both but ...
1
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3answers
187 views

Temperature for dutch oven curry with venison

I'm making a slow cooked curry with venison in my dutch oven and I would like to know what temperature would be a good medium between what I need for a tender venison without overcooking the rest of ...
8
votes
3answers
4k views

Forgot to add spices to curry

I made a jalfrezi today for tomorrow and I forgot to add spices, (cumin, tumeric, paprika). Is there a way I can add them now getting the most from them?
9
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4answers
4k views

Does toasting and grinding whole spice really improve curry flavor?

It seems to be common knowledge that "toasting is better" when it comes to spices. But the other day I noticed my toasted-and-freshly-ground coriander smelled pretty weak, and I ended up boosting the ...
3
votes
2answers
813 views

slow cooking chicken thigh in a spice mix

I have a 'Parampara' branded Butter Chicken spice mix packet that is meant to be cooked with diced chicken thigh. The directions on the packet suggest frying the chicken (5 mins) and then simmering it ...
4
votes
2answers
833 views

Do I need onions when making thai curry paste? or can I just add onions to the dish I'm cooking later with the paste?

I've been experimenting with making green thai curry paste this week and I have a pretty decent tasting curry resulting right now. However, in all the green curry paste recipes I see, they say I have ...
5
votes
2answers
1k views

Substituting Cream without Coconut

I'm mastering my vegetable curry recipe and while it is spectacular in its current form using heavy whipping cream, I have some wild notion that the recipe would be more appreciated if I could manage ...
2
votes
2answers
7k views

How do I save my curry with too much of a raw onion smell?

I was cooking for a party and ground my raw onions, added to oil and then added meat. Now the curry is sweet and smells like raw onion. How do I save this curry so I can use it for the party?
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3answers
1k views

How to keep Indian curry made with condensed milk from separating

The Chicken Korma recipe that I've been making always seems to separate near the end of preparation. This ranges from small lumps forming too yellow water raising to the surface. I read through the ...
3
votes
3answers
4k views

Cooking Indian curry with yogurt

So, I've worked with Thai curry before and reviewed the post about "When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?" but these seem to be concerned with ...
2
votes
2answers
4k views

Aiding the Maillard reaction: Baking Powder or Baking Soda?

I will attempt to cook a Thai Green Chicken Curry. I'll be using cubed boneless chicken thigh which I would like to brown really well. I remember reading somewhere that Baking Powder or Baking Soda ...
4
votes
1answer
394 views

Binding properties of turmeric

Is turmeric known to have any binding properties? Wikipedia doesn't mention anything, and a google search only relates to iron binding properties of turmeric or similar health benefits. A few days ...
2
votes
2answers
2k views

Why does tomato not dissolve when I make curry

when I am cooking curry, I add chopped tomatoes. I cook the tomatoes for 30+ minutes. In spite of this the tomatoes do not fully dissolve by the end of cooking. There are still whole pieces of tomato ...
1
vote
3answers
2k views

enriching thai curry with milk?

I come from Indonesia, but you might be more accustomed to Thai cuisine, so I use the term Thai curry in the title because the curries are similar. no, really. just a tad sweeter rather than sour. So,...
2
votes
3answers
2k views

Adding lime juice to green curry paste and heating

I am trying this recipe which requires preparation of a green curry paste with lime juice as one of the ingredients. Once the paste is prepared, I add it to a pan with hot oil (after which I add ...
1
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2answers
5k views

What would adding wine (red or white?) do when cooking Vindaloo?

This is my first post, so please be gentle. I am cooking chicken Vindaloo and I'm trying to get a bit creative. I have never heard of adding wine to vindaloo, however, I know that I like it in soups ...
0
votes
5answers
344 views

How do I make my Thai curry with paste taste better? [closed]

Looking for simple tips to improve my curries made from paste. I know of a few answers I've learned, but looking for others... Thanks! Original curry recipe: Fry tofu in oil in a non-stick pan. ...
4
votes
1answer
4k views

Why did my thai curry have a bitter aftertaste?

I'm on the low fodmap diet so i tried making my own thai curry paste (without shallots or garlic). Here are the ingredients that i used: 1/4 cup coriander leaves, stems and roots 1/2 tsp black ...