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

Curry powder is used for spice, heat and flavour, whereas garam masala is used more for flavour and accent. A general rule of thumb is curry powder is yellowish-brown whereas garam masala is greyish-...
Greybeard's user avatar
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31 votes
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Would there be a difference between boiling whole black peppercorns or fine ground black pepper in a stew?

Well, I've never had whole black peppercorns dissolve. In very long cooking, and depending on the variety and age of the peppercorn, they can soften somewhat. But when adding whole peppercorns to a ...
Athanasius's user avatar
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30 votes

Why does my curry taste flat

Ideas Old spices? If you are not making curry often maybe your spices are aged. They lose their pop. Your mix looks good. Try again with new. Buy whole spices when you can - they keep better. ...
Willk's user avatar
  • 6,636
29 votes

Why does my curry taste flat

The answer is definitely a lack of salt. Particularly if you're new to cooking or new to cooking dishes like curries and stews, you might not be accustomed to the amount of salt you need to add to ...
Banjoe's user avatar
  • 391
23 votes
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Why does my curry taste flat

In addition to Willk's answer, which may have discovered the age of some of your spice rack contents - cumin & other short-life ground spices can sometimes be flat even when new, from supermarkets....
Tetsujin's user avatar
  • 30k
20 votes

What are substitutions for coconut in curry?

Thai curry recipes often use a lot, and the flavour is distinctive. You'll need to experiment. Your idea of cashews is a good place to start. What I've often used in Indian curries is ground almonds (...
Chris H's user avatar
  • 44.1k
19 votes

Would there be a difference between boiling whole black peppercorns or fine ground black pepper in a stew?

Peppcorns don't dissolve. They soften, and they give up a lot of their flavour, but they don't dissolve. Neither does ground pepper but that's pieces too small to spot. I'm not sure why you're not ...
Chris H's user avatar
  • 44.1k
18 votes
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When should I add curry paste?

You typically want to bloom the spices by cooking it over high heat for some period of time. But if you cook it for too long, you risk burning the spices. If you're trying to brown meat, the moisture ...
Joe's user avatar
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15 votes
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Making my Chicken Madras more savoury

Let me try to at least start this one off… Your recipe, as it stands, isn't bad for the finalisation stage of the curry, but what you are seriously missing is the base sauce. The base sauce has all ...
Tetsujin's user avatar
  • 30k
15 votes

Is the liquid inside the canned chickpeas meant for consumption?

It depends on what you’re making whether you want to use it or not. If you’re cooking something that just calls for chickpeas, you probably don’t want to use it. Especially if they tell you to rinse ...
Joe's user avatar
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15 votes
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Is the liquid inside the canned chickpeas meant for consumption?

Assuming you meant to ask a food safety question, otherwise this is a duplicate: The liquid in the can with your chickpeas is food safe; otherwise, there would be no way for the beans themselves to be ...
FuzzyChef's user avatar
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13 votes
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Non-spicy substitute for chili peppers when making a Thai curry paste from scratch

Let me take a wild swing - I think trying to generate the volume required by using jalapeños would be too hot for your friend & you're right that a regular capsicum/bell pepper wouldn't have ...
Tetsujin's user avatar
  • 30k
12 votes

Avoid charred marks when stir-frying with curry powder

I suspect you're seeing charred spices stuck to the veg. A lot of stir frying advice assumes you want the veg lightly cooked, not softened very much. In that case you may well want to add the spice ...
Chris H's user avatar
  • 44.1k
11 votes

Can I use garam masala instead of curry powder?

No, you won't get the same flavor or color. Curry powder is a blend of turmeric, cumin, coriander, and sometimes fenugreek, black pepper, mustard or cardamom. Curry powder is generally added towards ...
GdD's user avatar
  • 76.3k
11 votes

What liquid should I use in a mango curry?

If you want a curry to taste strongly of mango then the liquid you should use is...mango. Eaten by itself mango is very flavorful, especially when fresh and ripe, the frozen mango I've used is not ...
GdD's user avatar
  • 76.3k
11 votes

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

Just for posterity: "Masala" means spice mix in Hindi, Nepali, and a couple other languages. "Garam masala" means "warming spice" and refers to any of a few dozen ...
FuzzyChef's user avatar
  • 63.1k
10 votes

Weird problem with curry sauce

I think the times you did it with no troubles you used smaller portions, right? These big portions simply do not cool down quickly enough, and the temperature stays too long in the danger zone, say ...
Marc Luxen's user avatar
  • 1,377
10 votes

Why does my curry taste so bland?

The recipe is easy on spices with (perceived) spiciness: No peppers, just the usual amount of ginger and only 2 cloves. On top of that, close to half a liter of coconut milk gets added, which will ...
Willem van Rumpt's user avatar
10 votes
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when to add the curry powder

None of these is categorically true. Adding it early or late will give different flavor, adding it at the very end of cooking will usually leave you with an unpleasant raw spice taste unless it is a ...
rackandboneman's user avatar
10 votes

What are substitutions for coconut in curry?

Substitutes have been mentioned already, but how about going the other way? There are more curries without coconut than there are with it. Many many curries use an onion base for thickness; coconut ...
Tetsujin's user avatar
  • 30k
10 votes

When should I add curry paste?

When you look at the ingredients list, the red curry mentions water and vinegar, both of which are not frying off well. So I think that this is the reason the red one is added later. The use of the ...
Willeke's user avatar
  • 2,072
9 votes

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

Oil and water have different boiling points. Oil has a higher boiling point as compared to water.Spices and aromatic release their flavors only in oil because the compounds in them that are ...
Shalaka Kamat's user avatar
9 votes

Does chilli get milder with cooking?

From long cooking, the capsaicin could distribute throughout the food in a way that will make it more palatable, but the capsaicin content will not drastically change. If this does not suffice: In a ...
rackandboneman's user avatar
9 votes

Why is the English word "curry" used for all these different dishes?

"Curry" is based on the Tamil word "Kari", which refers to any of various highly-spiced side dishes intended to be eaten over rice. Englishmen from the British East India Company encountered the Tamil ...
FuzzyChef's user avatar
  • 63.1k
9 votes
Accepted

Where did the apples in Japanese Curry come from?

Curry and apples were both introduced to Japan in the late 19th century. Curry did not receive widespread popularity until the beginning of the 20th century and apples were not introduced to the curry ...
Jos's user avatar
  • 436
9 votes

Where did the apples in Japanese Curry come from?

Just to chart how British and Japanese tastes for apple in curry developed: The first published recipe for curry discovered so far in British recipes is from Hannah Glasse's The Art of Cookery Made ...
Michaelyus's user avatar
8 votes
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Why is there no pork on the Indian take-away menu?

In the UK you see lamb and chicken on "Indian" restaurant menus, but not beef or pork. I suspect that in the colonial era when the English wanted meat there were goats (near enough the same as sheep) ...
Chris H's user avatar
  • 44.1k
8 votes

Difference between curry and tikka masala?

'Curry' is a very general term, generally applied on cuisines from an outside perspective. In a particular area there may be a 'default' curry but this will differ widely in different places and ...
dbmag9's user avatar
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8 votes
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How do I make beef go soft for Indian beef curry?

Tough cuts of beef that are typically used in stews have lots of collagen, which is what makes them so tough. Collagen turns into gelatin when exposed to heat (and moisture) for a sufficiently long ...
Ruben van Bergen's user avatar

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