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Questions tagged [curry]

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5
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1answer
49 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 ...
1
vote
2answers
91 views

Can i use garam masala instead of curry powder?

When i don't have curry powder can i use garam masala in the replacement of curry powder.Can it gives same taste as curry powder or not ?.If use garam masala how many quantity should be added?
0
votes
1answer
79 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
votes
1answer
71 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
votes
1answer
194 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
votes
3answers
120 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
votes
0answers
74 views

How to reduce the intensity of black salt (kala namak) in curry

Black salt (kala namak) is a salt preparation with an intense, somewhat sulfuric flavor used as spice or condiment. It’s used in curries as spice and in vegan cuisine to mimic an “egg” flavor. If I ...
0
votes
1answer
142 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
222 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
votes
3answers
269 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
vote
1answer
87 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
vote
2answers
68 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??
1
vote
5answers
168 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
vote
2answers
126 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
votes
1answer
297 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, ...
0
votes
2answers
4k 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
vote
1answer
387 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
vote
2answers
390 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
votes
2answers
858 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
vote
1answer
2k 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
vote
1answer
76 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
votes
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
66 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
votes
3answers
5k 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
339 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
votes
2answers
1k 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
votes
6answers
8k 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
votes
2answers
5k 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
vote
2answers
132 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
vote
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
votes
1answer
40 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
239 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
votes
1answer
682 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 ...
1
vote
2answers
5k 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
votes
1answer
124 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
13k 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
5k 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
335 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
votes
3answers
13k 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
vote
3answers
193 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
votes
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
827 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
881 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
8k 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?
1
vote
3answers
2k 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
5k 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 ...