Are you fed up with the same old menu choices when you go out for a curry? Ask the waiter if you can try the Kitchen Curry (the curry the chef will have cooked for the staff to eat when the night’s work is over). This is unlikely to be a dish you will find on the menu; it’s most probably a dish from the home region of the chef and it will be different every day. There’s not always some spare but if there is then most restaurants are usually more than happy for you to try the dish.
Tag: Curry tip
Curry tip of the week 22
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.
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.
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 12
Put a piece of asafoetida in the same container as your chilli powder to keep it fresh for longer.
Courtesy of Sweet ‘n’ Spicy phone app.
Curry tip of the week 9
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 of the week 8
This is the time of the year when most of us turn our attention to whipping up a curry with the turkey leftovers. Because it’s been roasted (as it would in a tandoor) a masala sauce works well but a creamy korma is also good. But whatever you choose remember the meat has been cooked already so don’t cook it again any more than is necessary. It’s a dry enough meat as it is.
The Royal Curry Club 