Category "curry"

Can I use garam masala instead of curry powder?

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

How to make rendang beef with a smooth and consistent texture?

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

How does curry shop keep their curry hot without reducing them?

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

How can one make a reasonable curry with limited spices and poor quality equipment? [closed]

When travelling one has to make do with whatever cooking equipment is available. Typical deficiencies I've encountered are: thin saucepans and

Non-spicy substitute for chili peppers when making a Thai curry paste from scratch

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

What are substitutions for coconut in curry?

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

Using the right acid for red curry

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

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 wat

What stage of cooking chicken to use milk cream?

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

Is it just as effective to mix fat in at the end of a curry?

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

Would there be a difference between boiling whole black peppercorns or fine ground black pepper in a stew?

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

Chemically speaking, why do you have to add chilli pwder earlier rather than at the end?

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

What is the layer on top of my curries?

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

My curry is going funny I don't know why

First one how it's supposed to look Second one is how its looked the last few times I tried to cook it

Why does the oil never separate when I try to make an Indian curry?

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,

Is risotto or paella rice a better substitute for my Japanese dish?

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

Would it be possible to make a chili that drew its influence from eastern cooking and used curry as a base?

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

please help fixing my portugese sauce (a kind of korma-like non-spicy curry sauce served in hk and macau)

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

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-c

What is the je ne sais quoi flavour my green curry is always missing?

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