Questions tagged [curry]

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1 vote
0 answers
85 views

How much is the flavour of a BIR curry affected by the aluminium pans used in takeaway restaurant cooking?

BIR (British Indian Restaurant) cooking is a specific method used by takeaway restaurants to quickly cook curries using precooked ingredients. Typically, spices are fried in oil, ginger and garlic ...
  • 3,357
2 votes
3 answers
2k views

What liquid should I use in a mango curry?

I want to make a curry using mango (frozen as there aren't any fresh mangos where I live). I usually use tomato puree for curries, but I am never happy with the result. Even after simmering for two ...
2 votes
2 answers
108 views

Should I boil lentils before adding to curry?

I bought some black beluga lentils, i heard that you were supposed to boil them before using them, i want to add them to a curry that will simmer for 2 hours, should i boil them first or just throw ...
1 vote
1 answer
114 views

What is the basic difference between beef stew, braised beef and beef curry?

What is the basic difference between beef stew, braised beef and beef curry? Is there really any difference other than the combination of spices?
1 vote
1 answer
110 views

Can I skip cooking vegetables for curry if I plan to freeze it?

Many curry recipes I came across involve frying and then boiling vegetables before mixing with roux. I presume that’s to damage the cells to impart the juice (and soften the vegetables). However, ...
  • 351
22 votes
5 answers
7k views

Why does my curry taste flat

I made a curry using onions, garlic, tomato passata, coconut milk, coriander (leaf and ground), cumin, cardamom, star anise, ginger and chilli powder. I tasted it and it felt like it was missing ...
-1 votes
2 answers
2k views

Difference between curry and tikka masala?

Let's assume that they are both made with chicken, and that the curry is a traditional Indian curry, with tomato and traditional spices, not with "curry powder" tossed in it. Various ...
1 vote
2 answers
282 views

In what order should I put various "masalas" in chicken curry?

In what order, should I put the various masalas (en:spices) in my general Indian-style spicy chicken curry? I have the following: Chicken masala Garam masala Jeera masala Chilli powder Dhaniya masala ...
14 votes
3 answers
4k views

When should I add curry paste?

This week I was preparing Thai curry and something odd struck me when comparing the two packages of curry paste in my pantry. They're both from the same brand; the yellow curry says Cut 300-350g of ...
4 votes
1 answer
451 views

What cut of beef to use for Indian curries?

I am wondering what part/cut of the animal is best to make Indian/Pakistani dishes like curries, Biryani, fry etc. This post says Chuck steak. But wanted to get more opinions. Which cut of beef should ...
  • 141
0 votes
1 answer
251 views

Topside chunks still tough after 2 hours cooking?

I've made a Massaman curry with Topside beef. I've cooked the curry for 2 hours now, the meat breaks up when pushed with a spoon but feels very tough and firm and not soft and falling apart like I ...
  • 101
1 vote
2 answers
123 views

How to draw peanut flavor into rest of dish?

I've tried on many occasions to cook with peanuts into curries just by roasting them slightly and allowing them to simmer with the rest of the dish, and no matter how long I wait, the peanuts ...
  • 11
1 vote
1 answer
716 views

How to scale Indian cooking?

What are the best practices for scaling up Indian dishes such as chicken curry, butter chicken, palak paneer, etc. that follow these generic steps (albeit with different ingredients): oil -> whole ...
0 votes
1 answer
170 views

whole spices vs garam masala?

There are usually two ways of adding khada masala spices(cloves, cardamom etc) to a curry: Add the whole spices in the beginning in oil Add garam masala in the end What kind of difference in flavor ...
  • 41
13 votes
2 answers
2k 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 ...
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4 votes
4 answers
3k 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 ...
1 vote
2 answers
538 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 votes
2 answers
191 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, ...
9 votes
4 answers
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 ...
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1 vote
1 answer
70 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 ...
0 votes
1 answer
64 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,...
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3 votes
2 answers
3k 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 ...
  • 722
2 votes
1 answer
626 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 ...
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1 vote
1 answer
369 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
  • 11
-2 votes
1 answer
551 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 ...
  • 3,767
1 vote
1 answer
280 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 ...
  • 3,767
12 votes
2 answers
8k 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 ...
  • 3,767
0 votes
1 answer
154 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 ...
  • 3,767
2 votes
0 answers
356 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 ...
  • 1,143
7 votes
3 answers
2k 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 votes
3 answers
3k 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'...
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14 votes
8 answers
8k 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 ...
  • 141
12 votes
3 answers
7k 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 votes
2 answers
180 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 ...
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3 votes
3 answers
2k 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 votes
1 answer
141 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 ...
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2 votes
2 answers
17k 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 votes
1 answer
12k 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
1 answer
2k 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 ...
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5 votes
1 answer
598 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 ...
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2 votes
3 answers
2k 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 "...
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1 vote
1 answer
17k 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 vote
4 answers
2k 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 ...
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5 votes
3 answers
3k 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
1 answer
348 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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1 vote
2 answers
77 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??
  • 11
1 vote
5 answers
264 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 votes
2 answers
178 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,” ...
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10 votes
1 answer
1k 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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0 votes
2 answers
15k 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, ...