Typically, when making an Indian curry, I heat oil, add whole spices, then add and cook onions, add and cook ginger + garlic, add dry spices + tomatoes, and coo
The standard Indian takeout menu does not represent the kind of food eaten in India. India is a large country and "Real Indian food" is little more meaningful t
I want to thicken my curry but I also want it to have a lot of gravy/liquid - yet flavoured, not watered. I'm going to make some beurre manie. Can I add curry
When I cook a curry I add water to help it cook and stop burning if it goes to low etc. However I prefer my currys to be dry i.e where most water has evaporate
I am trying to get a curry to be thick and less watery. At the moment I am removing solids, boiling water off and then adding solids back in later. Unfortunat
I followed this recipe of beef vindaloo, last night, triple checking everything written there. Since I don't have a spice grinder, I put the chopped onions, cho
When I cook curry I often try to make it dry. When I try to simmer the water off I notice the water takes time to go and sometimes when i think its done i stil
I am trying to make chicken curry my way. I have already prepared curry and now I want to add cooked pieces of chicken into it (cooked separately). I assume the
Some Indian recipes ask the cook to fry a very small quantity of dal, e.g. "3/4 teaspoon of urid dal", at the beginning of cooking a dish which doesn't otherwis
Three different-colored Thai curry pastes that are readily available (plus Panang curry), green,yellow, and red. How do they differ in taste and heat? I’m
I am a grown-up man who has developed an interest in the art of cooking. I have been spending time in the kitchen with my wife and mother-in-l
I made a Cambodian curry, but it was too hot! They say dairy is good for cooling hot curries, but this one I made has coconut milk in it. Would it be ok to put
When cooking a curry using meat that has been marinaded in yoghurt tikka masala for instance, I have noticed that it often curdles/splits/gets
So I've made curry a few times before but I've always had a problem with the sauce. So before I try and make one again I want to know, how do you make the sauce
I've just made a tasteless chicken and veg curry. I have put various spices in, but it's still bland. It's cooled down now and I was going to freeze it tonight
My curry become too pulupu (sour) due to too much yogurt. There is too much sour taste in each bite. Now how can i remove sour taste from curry?
I often order curry when eating out, and enjoy it enough to try my hand at making it at home. However, roughly half the curries I've eaten (usually the water ba
More like meta-cooking question, but I believe it fits here better than on travel stack. Why is English so poor at differentiating all those different things h
The last time I used slightly sour commercial curd (it usually isn't sour and was well within the expiry date) for marinating chicken. An hour or so after cooki
Some people do not like specific smell of mutton in curry. What I do to remove the smell of mutton while cooking?