How do I make sure spice mixes don't make my curry grainy?
I'm making a curry, with an unknown dry mix of spices (smells remind me of cumin, turmeric and cinnamon) in the form of a powder.
When I've used it before though it's ended up grainy.
Have I been using to much spice mix? It have I not cooked the mix enough? How can I reduce the grainy texture?
Best Answer
I make a homemade enchilada sauce that calls for 4TB of chili powder for 2C of chicken stock. I make my own chili powder by grinding dried chilis in a coffee grinder that I use for spices. I make sure that the powder is finely ground. To make sure the final product is not grainy, I cook the sauce for at least 25-30 minutes at a bare simmer, whisking every couple minutes. The end result is a reduced sauce that is silky and creamy without the graininess. Even though your powder may seem fine in texture, you might try running through your spice grinder and add some extra cooking and whisking time.
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How do I make my curry less grainy?
Spices must also be fried thoroughly to prevent them from tasting harsh and gritty,but be careful not to let them burn. If your spice mix is looking dry, add more oil or some water \u2013 be sure to add only a drop at a time as you want the spices to fry, not boil.How do you make curry powder not gritty?
To make sure the final product is not grainy, I cook the sauce for at least 25-30 minutes at a bare simmer, whisking every couple minutes. The end result is a reduced sauce that is silky and creamy without the graininess.Why is my curry Flavourless?
Adding too much water Water dilutes the flavors of the spices as well as other ingredients used in the curry. Make sure you add less water than needed and then check the consistency before adding more. This is wisdom I got from mum that its easier to add more later than adding excess and taking it out.How can I make curry powder better?
Give it a good simmer after adding some garlic (powder is fine) and garam masala or curry powder and you might be able to salvage it. Or you could try heating the new spices dry, for a very short time, to give them a bit of a head start aroma-wise; just be very careful not to burn them.7 Spice Mixes Every Cook Needs To Own ! MUNDUS AROMATICUS
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