Questions tagged [curry]

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33 votes
6 answers
31k 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....
S Meaden's user avatar
  • 587
31 votes
21 answers
48k 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 ...
Paul Michaels's user avatar
24 votes
19 answers
278k 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 ...
Derek Dysart's user avatar
24 votes
5 answers
55k 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 ...
Rinzwind's user avatar
  • 2,670
22 votes
5 answers
10k 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 ...
ShadySpiritomb's user avatar
21 votes
8 answers
114k 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 ...
cabbey's user avatar
  • 621
20 votes
7 answers
197k views

How to thicken Thai curry

I made some Thai red curry a few days ago. It turned out pretty well. The only problem is that it was fairly runny. I thickened it up with a slurry which helped a bit. I doubt a roux would have any ...
Michael Mior's user avatar
19 votes
9 answers
29k 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 ...
Mild Fuzz's user avatar
  • 995
19 votes
6 answers
5k 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 ...
Will Robertson's user avatar
18 votes
9 answers
106k views

What type of yoghurt should I use for making curry?

I've seen a lot of recipes specifying "yoghurt" when making an indian-style curry, but very rarely do they specify what type. The problem is compounded for me in that I live in a country where I don'...
victoriah's user avatar
  • 954
17 votes
5 answers
35k views

Which onions to use and how to cook them for an Indian curry recipe that specifies "fry until deep pink"?

One of the curry recipes in the book "50 great curries of India" says "Heat the oil in a cooking pot and fry the onions until deep pink." I think I know what it means when a recipe says "until deep ...
Rinzwind's user avatar
  • 2,670
15 votes
8 answers
218k views

What's the difference between Red and Panang curry?

I love Panang curry and Thai food in general. However, whenever I try to make curry at home it always comes out as indistinguishable from Red curry. What's the distinction between these two dishes? I ...
yossarian's user avatar
  • 19k
14 votes
8 answers
9k 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 ...
Jessica's user avatar
  • 141
14 votes
3 answers
5k 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 ...
Glorfindel's user avatar
14 votes
5 answers
7k views

Is curry ketchup just ketchup with curry powder?

We use both tomato ketchup and curry ketchup as condiments in Belgium. On the curry ketchup label, amongst other ingredients is "curry (1%)". So I tried adding curry powder to regular ketchup to see ...
Mien's user avatar
  • 13.3k
13 votes
15 answers
311k 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?
Adam C's user avatar
  • 677
13 votes
4 answers
6k views

What is the basic difference between curry powder and garam masala?

I generally use garam masala for cooking chicken curry. Recently I discovered that there is another thing called "Curry Powder" which is also used for cooking chicken curries. What is the ...
user366312's user avatar
13 votes
2 answers
3k 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 ...
FuzzyChef's user avatar
  • 63.4k
12 votes
2 answers
9k 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 ...
James Wilson's user avatar
  • 3,835
12 votes
3 answers
6k views

Is the liquid inside the canned chickpeas meant for consumption?

Can the liquid inside the canned chickpeas be consumed? Should I drain it or add it to the chickpea-curry?
user366312's user avatar
12 votes
3 answers
8k 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, ...
user129412's user avatar
11 votes
5 answers
34k 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?
Scott Ferguson's user avatar
11 votes
4 answers
2k views

How to ensure that spices reach inside the eggs in the egg curry?

For egg curry, I boil the eggs, shell them, pierce them with a fork and deep fry them. Then I prepare the gravy and pressure cook the eggs and the gravy. Anything I do, doesn't let the spices go ...
Aquarius_Girl's user avatar
10 votes
2 answers
634 views

Thai curry cooking

In Thai cooking, for curries I notice two different methods. One is where the coconut cream is put to boil and then the curry paste is added and rest of the ingredients are added. The other way is oil ...
shaik amir's user avatar
10 votes
6 answers
53k views

What are the authentic traditional ingredients for Naan bread?

I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the cooking method are not always the same. ...
Vass's user avatar
  • 807
10 votes
4 answers
8k 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 ...
mpoisot's user avatar
  • 282
10 votes
1 answer
2k 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, ...
FuzzyChef's user avatar
  • 63.4k
9 votes
9 answers
48k views

Sugar in Indian curries?

I've seen that sugar is used to balance out other flavors in a dish. I was just wondering if I could add a little sugar to a spicy curry(chicken curry, for example). Would that take away the authentic ...
Uday Kanth's user avatar
  • 1,063
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 ...
trojanfoe's user avatar
  • 193
9 votes
4 answers
3k views

Is it worth making Thai red curry paste from scratch

I noticed that many Thai curry recipes start with a foundation of red curry paste. My local grocery store has one, small, overpriced jar of the stuff. The Asian grocery store, located at a very ...
Sobachatina's user avatar
  • 47.6k
9 votes
6 answers
21k views

What is the correct onion to tomato ratio for North Indian masala sauce?

What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for a number of north Indian dishes. Onions are fried ...
Avinash Bhat's user avatar
  • 1,772
8 votes
3 answers
10k 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?
Shane's user avatar
  • 183
8 votes
2 answers
3k views

Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?

The flavor of a curry usually improves overnight. Harsh overtones mellow and disparate elements combine for a richer, more coherent result. Some people think this is just because the flavors from ...
Joe Pairman's user avatar
8 votes
3 answers
42k views

What is the proper/most common way to serve curry?

I went to a Thai restaurant this afternoon and ordered Massaman curry, which I've never had before. When I make curry at home, I usually mix it with chicken and pour it over rice and eat. But this ...
EvilAmarant7x's user avatar
8 votes
2 answers
536 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 ...
dmckee --- ex-moderator kitten's user avatar
7 votes
10 answers
60k 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 ...
kander's user avatar
  • 171
7 votes
6 answers
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 ...
MargeGunderson's user avatar
7 votes
6 answers
194k views

How can I quickly save an unflavorful curry?

I prepared an Indian curry last night for this evening's meal. The dish I made is based upon a lamb curry recipe, replacing the lamb with pieces of aubergine. The main ingredients are aubergines (...
Mongus Pong's user avatar
7 votes
2 answers
66k views

Why add yogurt to curries spoon by spoon instead of all at once?

A few recipes I have might use 5 or 6 tablespoons of yogurt but want it fully mixed spoon by spoon and cooked for 30s before adding the next spoon. Can't I just dump the lot in and mix well? Edit: ...
jontyc's user avatar
  • 4,096
7 votes
3 answers
24k 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 ...
Raincloudt's user avatar
7 votes
3 answers
1k views

Avoid charred marks when stir-frying with curry powder

When I stir-fry veggies, I have noticed that using curry powder gives a different result than other spices. I follow these steps: in a wok pan, I pour sesame oil. Enough to cover the bottom add the ...
L.Dutch's user avatar
  • 1,330
7 votes
3 answers
4k 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 ...
Swiss Frank's user avatar
7 votes
2 answers
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?
Jeremy French's user avatar
7 votes
2 answers
16k 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) ...
JoséNunoFerreira's user avatar
7 votes
2 answers
28k 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 ...
CaseyJones's user avatar
7 votes
2 answers
481 views

Ratios in traditional Thai peanut curry recipes

I tried to make a Thai peanut curry and used a highly rated recipe: I have no experience making Thai food and have only eaten it in restaurants. It did occur to me that the peanut butter content ...
Sobachatina's user avatar
  • 47.6k
6 votes
3 answers
18k views

Can an American substitute for garam masala be made?

I love Indian food and have been experimenting with curry recipes, and many of them ask for 'garam masala'. I know it's a spice mix but I can't find it for sale anywhere around me. I've also read ...
morgueanna's user avatar
6 votes
3 answers
9k views

What's the point of using sugar in savory dishes?

I never get why people add a sweet substance to a savory dish. Especially in something like a a curry or noodles. People say it balances out the flavors. But which flavor is it actually balancing out?
Uday Kanth's user avatar
  • 1,063
6 votes
1 answer
686 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 ...
Mios's user avatar
  • 533
5 votes
7 answers
34k views

How do I thicken my Japanese curry after the fact?

I made a lamb based Japanese curry in a slow cooker and unlike my previous efforts (using many of the same ingredients, though in different proportions), it turned out runny and underwhelming. What ...
Brian Ballsun-Stanton's user avatar