Questions tagged [curry]

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24
votes
19answers
232k views

How do I prevent coconut milk from separating in Thai curry?

It seems like every single attempt I've made at making a Thai-style coconut curry ends up with the sauce mixture separating. Although it usually still tastes good, the coconut ends up looking like it ...
13
votes
15answers
302k views

What would be a good substitute for coconut milk in curry sauces?

Specifically, if I work from a started paste that require adding coconut milk, what would be a good substitute?
19
votes
8answers
98k views

What causes yogurt in sauces to split? How to prevent it?

A lot of my favorite curry recipes have a yogurt based sauce in them, but on a pretty regular basis when I make them, the yogurt ends up splitting into basically curds and whey. What causes that, and ...
10
votes
5answers
33k views

Is sweetened condensed milk a substitute for evaporated milk?

I have a recipe for Thai Green Curry that calls for evaporated milk, which I don't have. I do have sweetened condensed milk, will that do?
1
vote
1answer
3k 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 ...
29
votes
18answers
35k views

Secret to takeaway curry

It's become something of a quest for me to find a curry recipe that tastes like the curry you get from an Indian Takeaway. I'm getting close with the consistency, but can't get the taste right. I ...
19
votes
9answers
28k views

Curries from Scratch, a beginners guide [closed]

I really want to start experimenting with indian food, without relying on jars of paste. I am looking for any good information so: What spices to buy? What equipment? Any good books? Any good web ...
23
votes
4answers
42k views

What is meant by "cook until the oil separates" in Indian curry recipes?

A lot of Indian curry recipes have a step where you're told to cook an onion-tomato-spices mixture "until the oil separates". Despite having tried cooking such recipes a number of times already, I ...
9
votes
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 ...
8
votes
2answers
514 views

Can I use nut meal or nut butter as a curry base?

Does anyone have experience trying to form a curry with nut starch? Can I make it work at all? Will I need less oil because the nut carries some of it's own? Background for this: For the last few ...
7
votes
2answers
9k views

Curry powder mix

I mostly make curry from scratch. However some recipes (kedgeree)call for using curry powder. I can never get the mix right. Is there a standard spice mix substitution?
7
votes
6answers
3k views

Why is garam masala in many curry paste/powder recipes?

Garam masala, of course, is a blend of warming spices. However, many of those spices are listed individually in recipes for curry pastes and powders that also call for garam masala. Since most garam ...
19
votes
6answers
4k views

Removing turmeric colour from mortar and pestle

We have a large granite (I think) mortar and pestle, and while keeping it clean generally doesn't seem too difficult, I have absolutely no idea how to avoid it staining when it's used with turmeric ...
7
votes
2answers
21k views

How to best cook potatoes to be used in a curry?

My favorite restaurants always manage to impart the flavors of the various spices used to the potatoes, rather than only having the potato's own flavor. However, when cooking curries on my own, I ...
1
vote
1answer
182 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
0
votes
1answer
1k 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 ...
0
votes
5answers
196k views

What can I use as a replacement for Curry Powder?

I do not like the taste of curry powder. I have a recipe that calls for the use of this spice. What do you suggest that I can use in place of the curry powder?