Advice to improve my curry?!
I made an Indian curry from scratch using powders!. It was OK, but the flavour lacked a certain "depth" it wasn't creamy enough I guess!. Though it was spicy enough!. I tried adding a little bit of butter, a stock cube and some oil but it didn't resolve it!.
What am I forgetting!?Www@FoodAQ@Com
What am I forgetting!?Www@FoodAQ@Com
Answers:
Did you try yogurt!? Here is a recipe that I use that I found on the web!. I change it up to whatever I need it for!.
Basic Curry Sauce Yields 4 Cups
2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes
2 serrano chile peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups water
Heat oil and margarine in a small skillet or wok over medium high heat!. Add onion and saute until very brown, 10 to 15 minutes!. (Note: This is an important step; if onion is not cooked well, sauce will taste funny!.)
Add ginger and garlic to onion and saute for an additional 2 minutes!. Process onion/ginger/garlic mixture in food processor until smooth!. Do not rinse food processor!.
Place onion mixture in a large saucepan!. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste!.
Puree tomatoes, chile peppers and cilantro in food processor until smooth!. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro!. Add yogurt a little bit at a time, stirring constantly to avoid curdling!.
Blend the whole mixture in food processor to puree it (for a very smooth sauce)!. Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil!. Cover saucepan and boil for 3 to 5 minutes!. Reduce heat and simmer until desired consistency is reached!.
To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread!. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving!.Www@FoodAQ@Com
Basic Curry Sauce Yields 4 Cups
2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes
2 serrano chile peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups water
Heat oil and margarine in a small skillet or wok over medium high heat!. Add onion and saute until very brown, 10 to 15 minutes!. (Note: This is an important step; if onion is not cooked well, sauce will taste funny!.)
Add ginger and garlic to onion and saute for an additional 2 minutes!. Process onion/ginger/garlic mixture in food processor until smooth!. Do not rinse food processor!.
Place onion mixture in a large saucepan!. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste!.
Puree tomatoes, chile peppers and cilantro in food processor until smooth!. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro!. Add yogurt a little bit at a time, stirring constantly to avoid curdling!.
Blend the whole mixture in food processor to puree it (for a very smooth sauce)!. Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil!. Cover saucepan and boil for 3 to 5 minutes!. Reduce heat and simmer until desired consistency is reached!.
To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread!. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving!.Www@FoodAQ@Com
Did you put the ground spices in raw or did you"roast them for a few seconds to release their aromas and flavours!?
You can also try adding some fresh coriander leaves at the end of cooking!.Www@FoodAQ@Com
You can also try adding some fresh coriander leaves at the end of cooking!.Www@FoodAQ@Com