Venturing into the world of using fresh fish for your curries? Fresh fish should have shiny eyes and body and slippery wet skin.
Tag: Curry tip
Curry tip 10
Onions form the base of almost all curries so you’ll be chopping a lot of them. Follow these steps for frustration-free chopping.
1. Cut onion in half through the stem before peeling.
2. Cut off stems and peel.
3. Slice the onion long ways but do not cut it all the way through to ensure it is still held together. You can help with this by pinching it together with your thumb and forefinger. The end result, if you were to pick up the onion, would be a fan shape
4. Twist the onion around and slice in the other direction, this time cutting all the way through.
Hey presto, nice small chunks of onion.
Curry tip 9
Put a piece of asafoetida in the same container as your chilli powder to keep it fresh for longer.
Curry tip 8
You can’t enjoy that curry with a toothache now, can you? Chew on a clove to alleviate the pain. Right, now get to the dentist to sort it out properly…
Curry tip 7
Fancy a change from beer with your curry? The spices in whisky make it an ideal drink to accompany your favourite spice dish. Try the smoky blend Johnnie Walker Black or the super peaty Islay single malt Laphroaig with Chicken Tikka Masala.
Curry tip 6
Are you a Butter Chicken lover? When cooking with butter always add a little oil to the pan first to stop the butter burning.
Curry tip 5
When cooking a kofta curry cook the sauce first. Place the koftas into the sauce and cover the pan with a tight lid. Only stir the dish (gently) once the koftas are browned to ensure they do not break up.
Curry tip 4
Do you like cooking Saag Aloo or Lamb Saag but hate chopping the spinach? Freeze a bag of baby spinach, then while it is still in the bag simply scrunch it up and it will snap into tiny pieces. No chopping needed and after a couple of minutes defrosting it’s all ready for a delicious spinach curry.
Curry tip 3
If you are marinating your chicken before cooking then first rub some lemon on to it and let it stand for a few minutes. This will degrease the meat and it will absorb the spices better.
Curry tip 2
Are you struggling to get the consistency and taste of the restaurant curries when you cook your own at home? Take a step closer to that delicious restaurant taste by using butter Ghee rather than vegetable or cooking oil. You’ll notice the taste difference immediately. As well as the taste, ghee, a type of clarified butter, has a high smoke point, which makes it ideal for cooking spices.
The Royal Curry Club 