What gives curry its thickness? oil?!
Heavy cream
Yogurt
Coconut milk
Tomato sauce
Cashew powder
Flour
Gram flour ( chick pea flour)
Answers: Curry gets it's thickness from:
Heavy cream
Yogurt
Coconut milk
Tomato sauce
Cashew powder
Flour
Gram flour ( chick pea flour)
thick coconut milk...
Curry powder is a mix of spices collectively known as garam masala; the ingredients include coriander seeds, cumin seeds, black peppercorns, black cumin seeds, dry ginger, cardamom, cloves, cinnamon, bay leaves. When curry powder is added along with other spices during the cooking to enhance the flavor and aroma, the curry powder 'thickens' with the addition of water, and/or coconut milk/yogurt (if the recipe lists it). Cooking will further thicken the curry mix. Oil does not thicken the curry.
'ONIONS' ---- the paste/gravy or masala is made of onions(as a key ingredient). That's why when eat curry at a restaurant it's sweet and thicker. Too much oil will ruin it.
When I make south indian chicken curry I use onions and fry them till they are all brown, then I add 2-3 chopped tomatoes and the spices. Then I add the chicken and only sparingly add water. This means I never need to thicken the curry as it is already a paste of onions and tomatoes.
the indian ethnic curry thickness is because of some coconut (fresh), some onions, garlic, ginger, chillies, and perhaps a bit of curry leaves all fried in that order...brown it. and then grind it....that is the usual base for all ''curries''...and the coconut usually gives the thickness to the curry..but u can vary if you want to by adding coconut milk..but too much of the ready made coconut milk powder is unhealthy..and can add on your cholestrols....
the usual grinding is good..i mean, with the fresh coconut base.... try it..and let me know...it differs....in north india and south india...in south india the base of all curries are coconut..while in north it is more of fenugreek seed freid..''amchur'' (dry mango powder)...garam masala (all spices.) etc...
the thickness of the curry is not the oil, but the base(masala) of the curry...but yes, i have to admit, if u do use coconut oil, margarine...etc..it wud be thick while its cool...
Yes, I agree with ''Sheena'', those are some of the ''thickening'' agents in a curry....
for curry thickness you can add some of coconut milk to the boiling curry not just an ordinary oil because inside the coconut milk it is contain coconut oil which is makes curry more YUmmy!!! nyammm... nyammm nyammmmm.......
for the spices it contain red onion, garlic, clove, chili, salt, and curry leaf, and you can grind it all until it mix up and you can fried it in two spoons of boiled vegetables oil and you can put meat (usually goat) after it all cook well, you can put coconut milk and stir it well and then stir it up until your curry boiled and ready to served. but the main recipe it from your coconut milk you have to choose the "old" coconut to get perfectt coconut milk .
A common way of cooking curries is to pound or blend onions, garlic, chillies, shallots, ginger etc into a thick spice paste mixed with other seasonings like curry powder. This base is fried with the meat before thin coconut milk (or yogurt) & water is added, and the resultant curry gravy already has much substance. To further thicken the curry, you can let it reduce down by longer simmering or add some thick coconut milk. The oil, that you add or is produced from the meat, does not contribute to the curry's thickness.
depends.. coconut milk does it but its unhealthy and is usually used in rich indian food.. you could use more curry powder
In most places, when people say 'curry' they mean North Indian food. If this is the case, coconut milk is not used. The thickness comes from mostly the cooked onions and partly from the tomato.
I don't understand your question. Curry is a seasoning, and it's not "thick" - if you are thinking of a specific dish....please specify.
EDIT - Seriously.
what r u talking about?