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 Asia
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 c
Can I substitute green Harissa paste for Thai green curry paste in a chicken curry and in what proportions?
I am preparing my first Japenese Curry (cheating incredibly by using the S&B Golden Curry Medium Hot box) and it suggests adding "vegetabl
The flavor of a curry usually improves overnight. Harsh overtones mellow and disparate elements combine for a richer, more coherent result. Some people think th
I tried to cook a butternut squash curry, and I feel that the squash wasn't exactly "infused" with the sauce. I've had similar experiences with making gratin, a
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
I'm addicted to curries and recently I participated on an internet discussion about oil separation in a curry. It is conventional wisdom that
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?
Opinions across the internet vary on the most effective time (and method) of adding the curry roux to the slow-cooker. Is the most optimal means to melt the ro
I cook lots of Indian food - can I use kosher salt\crystallized sea salt for my curries? I like the way you have more control on how much salt you're adding bec
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. Howeve
I'm on a bit of a quest to make a great lamb vindaloo, and through my research I've seen two pieces of advice (often given together) that I can't quite reconcil
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 tur
My father in law thinks "korma" may refer to dates, but it's supposed to be derived from the Urdu term for braising. The other two words "shahi" and "murgh" see
I like to use green finger chillies in my curries more for the flavour than for the heat, but in order for me to be able to cook out the rawness of the chillies
I recently saw a recipe for vatapa, a Brazilian shrimp stew that looks kind of like a curry gravy in texture. The recipe calls for a reconstituting handful of d
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 disappo
I use gas stove. What is the quickest way to defrost a vegetable curry without a microwave?
I've accidentally added more yogurt than I should've (I tipped the box of yogurt rather than spoon it out) and now the flavour / smell of yogurt and its sournes