Curry Cooking Tips | House Foods (2024)

FAQs

What is the secret to making a good curry? ›

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

The most common ingredient in curry dishes is garlic. Onion, cilantro, tomatoes, vegetable oil, fresh ginger root, white sugar, coconut milk and chicken stock are also common ingredients in curry recipes. For herbs and spices, curry powder, turmeric, cumin, cinnamon and cayenne pepper are popular.

If you want to delve into the blend of spices that make up curry blends, you'll need turmeric, ginger, mustard, cumin, and black pepper. Depending on the use or flavor you're looking for, the seasoning might include garlic, cinnamon, coriander, fenugreek, and more.

You can make a curry less spicy by adding coconut milk, cream, yoghurt, or sour cream to your curry dish while cooking. These cooling ingredients aim to reduce the heat of your curry by spreading out the spice. Coconut milk is best used in coconut-based curries to complement the flavours.

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

When to add tomatoes to curry? ›

The restaurants use a lot of butter/cream/dairy/oil as applicable. Far more than one would dare while cooking the same dish at home. Most of the time, this will be the reason why home-made curries will fall short of the restaurant stuff especially when it comes to richness.

Slow-cooking your curry can make all the difference. Since onions form the base of most curries, getting them right is crucial. Anjum Anand suggests cooking them slowly, until soft, then increasing the heat to colour them. 'The deeper their colour, the more flavour,' says.

TURMERIC. That is the go to spice in any South Indian kitchen to enhance a dish.

Let it cook for as long as possible. Simmering a curry allows time for the flavours to infuse; a long, slow simmering time generally produces the best curry. Flavours will continue to infuse even when the curry is taken off the heat, so do allow time for the curry to “rest” and cool down before serving.

Asafoetida is the most simultaneously misunderstood and sublime ingredient in Indian cuisine. It is essentially a gum resin extracted from ferula, an herb in the celery family.

It combines cinnamon, mace, peppercorns, coriander seeds, and cumin. Each spice adds something special. Cinnamon adds warmth, mace brings sweetness, and coriander offers earthiness. Chefs in Indian food in Madison AL, and beyond understand these flavors well.

Take your time. Slow-cooking your curry can make all the difference. Since onions form the base of most curries, getting them right is crucial. Anjum Anand suggests cooking them slowly, until soft, then increasing the heat to colour them.