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Questions tagged [curry]

165 questions
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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 out OK but there is a lot of preparation and the…
trojanfoe
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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 years I've been making a Japanese style curry using…
dmckee --- ex-moderator kitten
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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) bell peppers of various colours, in curry (coconut…
JoséNunoFerreira
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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
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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 whole spices have more time to infuse (and larger…
Joe Pairman
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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 that, or the recipe might just be of questionable…
kander
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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 they both call for coconut milk to be mixed…
Raincloudt
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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 find that my potatoes retain their natural taste,…
CaseyJones
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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 masala mixes wouldn't specify ratios even if they…
MargeGunderson
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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 seemed very high in that recipe. The resulting dish…
Sobachatina
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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 (eggplant), yoghurt, ginger, turmeric, cumin and…
Mongus Pong
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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: The recipes tend to share the same order: cook…
jontyc
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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
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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 spice to the oil. heat the oil until warm on high…
L.Dutch
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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 or my brands of ingredients so what could it be? …
Swiss Frank
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