My friend always takes a long time to eat his curry. I sometimes ask him why he is taking so long but he just replies, “Don’t Reshmee.”
Tag: Indian food
Curry tip 23
When a dish requires yoghurt, cream or coconut allow your base sauce (onions, tomatoes, spices etc) to cool down a bit before adding it. This allows it to absorb better and not split.
Curry tip 22
Don’t treat your order of rice as an afterthought. Choosing the right rice can enhance your meal. If you are ordering a special dish (or a really hot one) stick to plain boiled rice or plain pilau so you don’t have tastes competing with the flavours of your main dish.
Curry tip 21
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.
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.
The Royal Curry Club 