Do you want a curry that’s cooked to perfection? Ask the waiter where the chef is from and what dish he would recommend from that country or region. Most chefs will have perfected the dishes from where they grew up.
Tag: Curry tip
Curry tip 20
Keema curry is often over-looked. I was once asked, by a waiter, why I was ordering a Keema, as they are for old men with no teeth. Yet, I reckon they deserve a better press. Top yours off with a couple of quail’s eggs halved or a nice big duck’s egg quartered.
Curry tip 19
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. Ketchup is also a good replacement if a recipe includes tomato puree and you don’t have any.
Curry tip 18
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.
Curry tip 17
If you’re cooking up a batch of curry to freeze or making a curry that you’ll reheat to eat later, 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/or reheated the curry. This is especially true if cooking chicken which can go dry very easily.
Curry tip 16
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 15
So you think Korma is just a mild, rather boring dish? Korma is actually a way of cooking and korma dishes aren’t just confined to the ones that have sadly just got associated with people who don’t like spice. Add some chopped fresh red chillies to your next Korma for a great balance of smoothness and heat. You’ll never think of a korma in the same way again.
Curry tip 14
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. The same trick works to give a beautiful colour to your Biryanis too.
Curry tip 13
One of the great things about peas in a curry dish, like a great Mutter Paneer, 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 12
For that little bit extra when cooking sweet and sour dishes such as Dhansak and Pathia, use jaggery instead of sugar for your sweetener. If you run out of jaggery then brown sugar is better than white sugar.
The Royal Curry Club 