If a curry recipe includes vinegar (eg. Vindaloo) but you find its taste a bit too tart, then use good old tomato ketchup instead, which contains vinegar.
Category: Curry News
Curry tip of the week 21
Onion, particularly white onion, can sometimes produce a bitter taste. To remove this bitterness boil the onions in water for a couple of minutes after chopping.
Royal Greenwich Curry Club
“Thank you for coming Wills,” we all said as he tucked into his curry.
“No problem, I’m enjoying this curry. I’ve had it up to here with roast lamb and mashed potatoes. Sheep, sheep, sheep; they’re everywhere I look these days.”
“Well that’s your fault for becoming a helicopter pilot and getting sent to an island in the middle of the Atlantic,” replied our less than diplomatic member.
Luckily Wills (we were becoming chummy by this stage) had already granted the Greenwich Curry Club with its royal status by this stage so there was no turning back.
“It seems only right and proper,” he had announced in a moving ceremony over poppadoms and pickles earlier.
“My grandmother has conferred royal status on the Greenwich Borough. Now the hard-working families of Britain [he copied this bit from the politicians] who love curry can also enjoy such status. From henceforth you will be known as the Royal Greenwich Curry Club.
“Is there any more of this lime pickle?”
Curry tip of the week 20
If you’re cooking up a batch of curry to freeze always remember to under cook the dish(es) by a few minutes. The final bit of the cooking will be completed when you have defrosted and reheated the curry
Curry tip of the week 19
Are you looking to achieve that bright, red appearance in Tikka and Tikka Masala dishes without resorting to using the colouring that’s still used in some restaurants? Paprika is your friend
Curry tip of the week 18
Think Korma is just a mild, creamy dish? The dish can be spicy. Add some fresh red chillies to your next Korma for a great balance of smoothness and heat.
Curry tip of the week 17
For a really rich, vibrant colour in your Kormas use saffron (not turmeric). To extract the colour from the saffron put a few strands of it in warm milk and gently press with the back of a spoon.
Curry tip of the week 16
One of the great things about peas in a curry dish are their bright colour. Ensure you add them at the right time and they are not over-cooked or they will lose that vibrant colour (think mushy peas at the fish ‘n’ chip shop).
Curry tip of the week 15
For that little bit extra when cooking sweet and sour dishes such as Dhansak and Pathia, use jaggery instead of sugar for your sweetener.
Curry tip of the week 14
Venturing into the world of fresh fish for your curries? Fresh fish should have shiny eyes and body and slippery wet skin.
The Royal Curry Club 