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Questions tagged [curry]

165 questions
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Chicken Tikka Masala tastes a bit off

I have made chicken tikka masala recently and it turned out alright. I got the texture and look properly, but, however, the taste seems a bit off. I have used the chicken tikka masala, onions, cihlli powder, heavy cream, tomato puree and orange…
Nick
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How long does coconut curry last in the fridge?

I have three day old green coconut chicken curry in the fridge and am wondering if coconut milk goes bad very quickly. (This is complicated slightly by the power cut we had two days ago for 12 hours. I ate a bit of leftover pork after the power cut…
padma
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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?
user20715
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can anyone explain why oil separation in a curry is indicator that the food is cooked?

I'm addicted to curries and recently I participated on an internet discussion about oil separation in a curry. It is conventional wisdom that oil separation in a curry indicates the food finished cooking and that everything is ready. I take this for…
Goncalo
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How to mix the perfect amount of salt?

I take a tumbler with an ounce of water and add a teaspoon of salt to it and then add this salty water mix to the curry or dish I am preparing at the moment. I repeat with lesser quantities of salt with each iteration until the dish tastes good.…
Animesh
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Where can I buy Glico Curry online in the United States?

My wife and I brought back a box of Glico Medium Curry that we purchased on our trip to Canada this past year. I think we bought it at the Daiso store in Vancouver. After trying it for the first time just recently, we both fell in love with it and…
dotnetengineer
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When making a curry, at what point should I think about adjusting the spices?

To form the curry, I put the default ratios but suppose I wanted to think about making adjustment. Would it be better to do it in the beginning or when it has simmered for some time?
Reine Abstraktion
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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 hoped. Any idea whats' wrong and if I can fix it…
sazr
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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 do these two methods create and which is better…
A-ar
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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, fennel seeds, Rehmannia, and cayenne. The idea…
Sergio
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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 if this mixing is good enough o get the flavour of…
James Wilson
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What is the combination of spices for garam masala?

It's been a while since I've been able to get my hands on real garam masala. I bought some garam masala from a store last week and was disappointed. It lacked the rich flavor that I am use to. There is so many versions of garam masala all with…
Capsicum Online
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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 articles claim to describe the differences, but they disagree with…
Very Amateur
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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, and the flavour is always very meh compared to…
l2silver
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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 together? In any case I do think the curry…
James Wilson
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