When I don't have curry powder can I use garam masala as a substitute? Can it give the same taste as curry powder or not? If use garam masala how much should be
New to Malaysian cuisine, I recently tried rendang beef and really liked it. In my attempt to reproduce it at home, I followed several online recipes, mostly th
So when you buy curry , wether in Japanese or Indian style they will give you piping hot curry. how do they maintain that temperature without incidentally redu
When travelling one has to make do with whatever cooking equipment is available. Typical deficiencies I've encountered are: thin saucepans and
I'm making a green Thai curry paste from scratch. I'm very happy with the recipe, and I've made it with much success in the past, but today I am cooking for som
I'm allergic to coconut - this is a new allergy, so I really miss Thai and Indian curry! I also have issues with dairy. Would it work to use roasted cauliflow
I have a delicious red curry recipe which I think could be improved if I could add a touch of acidity. I've tried using rice wine but this seems to either over
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 wat
I originally purchased packaged fresh cream to make butter chicken, but then cooked a normal chicken curry in a pressure cooker and after it cooled, added aroun
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 t
When putting whole black pepper in a stew e.g. curry, am I right in thinking that they completely dissolve because I don't remember seeing any in the finished p
From other answers on this site I can see that people seem to agree that adding curry powder later or at the end will lead to a bitter, grainy and perhaps unpal
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 soli
First one how it's supposed to look Second one is how its looked the last few times I tried to cook it
A lot of curry recipes tell you to keep going until the oil separates, but for me this point never comes. I've tried putting more oil / butter in to start with,
My supermarket has stopped stocking Japanese ingredients, just as I decided to make a Katsu Curry for my dinner party tonight! I have Paella rice and Risotto r
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, tur
The original recipe generally advise on pan-frying the sauce with oil. I want to avoid that and still make it taste good by just putting everything in a pressu
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-c
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