Category "curry"

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 p

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?

Temperature for dutch oven curry with venison

I'm making a slow cooked curry with venison in my dutch oven and I would like to know what temperature would be a good medium between what I need for a tender v

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 hav

How to make sweet potatoes disintegrate in stew

I'm working on recreating a curry-like stew which is based on a thick sauce made out of disintegrated/dissolved sweet potatoes and tomatoes. Is it enough to jus

What causes flavors to "marry"?

I'm looking at vinegar-based BBQ sauce recipes, and a lot of them tell you to let the mixture sit for a day in order for the flavors to balance each other out.

Weird problem with curry sauce

For a family get-together, I bought 20 large containers of curry sauce from my favourite Indian restaurant - 15 Dansak and 5 Korma. I collected the sauces on Th

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 m

Preparing curries faster

I often make tikka masala using this recipe. However, the recipe consists of three "let simmer for 10-25 minutes" periods (after adding tomatoes, cream and chic

Can I use coconut oil instead of ghee in curry?

I've run out of ghee and it's hard to get where I am. Will coconut oil be a good substitute when frying off onions and spices?

Chopped tomato-onion-ginger-garlic into paste vs sliced tomato-onion-ginger-garlic when making curry base for indian dish

When cooking chicken curry and other curries it is required to have a curry base that will me made from onion, tomato, garlic, ginger and perhaps a few other th

Cooking through thick liquids

I'm a big curry aficionado and am trying to cook curries that both taste good and require minimal preparation during the week. I like to make both vegetarian (u

Duck curry with pineapple pieces [closed]

Should I use panang paste or red paste when making a duck curry. I have tried red.

Freezing Indian chicken curry---how to retain texture and flavor?

I am planning to cook an oil-rich, Indian style Chicken curry that will look something like this: or this: I am planning to cook a week ahead and freeze them

What is the cons of using high temperature/low water to cook curry?

I cook curry with curry power. (This kind.) They said pour it in water under medium heat. Sure enough after some time it starts thickening. When it is thick eno

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 en

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 ho

What is the purpose of adding curry leaves? [closed]

In India curry leaves are added almost all curries. I personally hate them. You don't eat them, but just keep them on the side of the plate a

when to add the curry powder

I heard that if I put the curry powder early, the cooking heat will destroy the flavour, and that it should be put at the end, before turning off the heat but

How to make 'proper' Caribbean Roti

Having been around the Caribbean a few times I got used to eating Roti from street vendors. Normally young guys and girls who would make them at home, put them