I have made a curry with all the correct ingredients but it misses that richness, what am I missing/?!
Answers:
When they cook any recipe in an Indian restaurant, they use some standard gravies as base!.eg white gravy, brown gravy, red gravy, yellow gravy ect!. Based on the type of recipe the base gravy changes!. If you are making something Mughlai, it will use either the brown or white gravy and so on!. White gravy is made by boiling Char Magaj (type of seeds) and cashews and then making their paste!. !. Brown onion paste is another way to give richness to the gravy!. It's made by deep frying sliced onions till golden brown and then making their paste!. You could try using it in small amount(1 tablespoon) to give richness to the gravy Use this towards the end of cooking process, like a finishing touch!.Www@FoodAQ@Com
Don't use curry powder - make yourown from individual spices!.
The fresher the spices the better it tastes!.
Mix your choice of spices and roast them in a frying pan for under a minute before adding other ingredients (I start off with onions and add garlic with the tomatoes later!.If you add garlic at the start it burns!.!.!.)Www@FoodAQ@Com
The fresher the spices the better it tastes!.
Mix your choice of spices and roast them in a frying pan for under a minute before adding other ingredients (I start off with onions and add garlic with the tomatoes later!.If you add garlic at the start it burns!.!.!.)Www@FoodAQ@Com
I always reduce the coconut milk before I add my meats and vegetables!. By the time everything is cooked the broth is rich and thick!. Curry is something that takes a few tries to get how you like it!. I kept going back to my favorite restaurant and ordering curry and doing my best to replicate it at home!.Www@FoodAQ@Com
Shhh!.!.!.!.
Here's my secret for giving my curries a rich thickness!. Besides coconut milk (last 10 minutes of cooking before serving, I add a can of pureed pumpkin!. The color and flavor blends nicely-no pumpkin flavor!. It makes it thick and really pumps up the nutrition (Vitamin A!)!.Www@FoodAQ@Com
Here's my secret for giving my curries a rich thickness!. Besides coconut milk (last 10 minutes of cooking before serving, I add a can of pureed pumpkin!. The color and flavor blends nicely-no pumpkin flavor!. It makes it thick and really pumps up the nutrition (Vitamin A!)!.Www@FoodAQ@Com
The curries from the restuarants have a spicy onion based sauce which is blended to a puree to give the richness!. It is difficult to recreate it!. You could add a chutney or a couple of spoons of ground almondWww@FoodAQ@Com
If you have used all the correct ingredients then maybe it's the method you are using!. Are you serving it straightaway or allowing it to "stew" first!?Www@FoodAQ@Com
Coconut milk (fresh, not the powdered ones or canned) are always the best!. Milk or cream can also be substitutes but coconut milk adds a certain flavor to the curry which milk or cream does not have!.Www@FoodAQ@Com
Curry is always better the day after you make it!
My ex makes a mean curry and when its left for a day its the nuts!!!!!
(he used to make so much I used to have it the next day too!)Www@FoodAQ@Com
My ex makes a mean curry and when its left for a day its the nuts!!!!!
(he used to make so much I used to have it the next day too!)Www@FoodAQ@Com
Coconut milk!?
Yogurt!?
Ghee!?
Have you left it to cook for long enough!? Some curries taste better, and thicker when left to stew for a couple of hours!.Www@FoodAQ@Com
Yogurt!?
Ghee!?
Have you left it to cook for long enough!? Some curries taste better, and thicker when left to stew for a couple of hours!.Www@FoodAQ@Com
oil!?
coconut milk
youghurt!?Www@FoodAQ@Com
coconut milk
youghurt!?Www@FoodAQ@Com
Milk, Butter-milk, or creamWww@FoodAQ@Com
dont put any water, always use coconut milk and use the right spicesWww@FoodAQ@Com
cream or coconut milkWww@FoodAQ@Com
gheeWww@FoodAQ@Com