help making curry without a cook in sauce?
When I make a curry I use the meat, veg etc. I use curry powder, natural yoghurt, coriander and cumin for the sauce, I add the yoghurt in last. It almost ALWAYS goes really runny though, kind of like water! How can I avoid this? Please help!
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4 comments a “help making curry without a cook in sauce?”
It’s just a question of balancing the meat, veg with the amount of liquid.
Have a look at these recipes to get some idea :
Hope this helps : )
u can use coconut cream instead of yogurt. it might go runny 2 though. try putting it in earlier so it will reduce or thicken it w/flour or corn starch. warning i like 2 cook but have never made a curry so these r like educated guesses.
adding yoghurt wil mak it runny…u can try cooking it on high heat a lil longer till t liquid gets reduced n t oil comes out on top. thts wat i do. or you can skip using yoghurt n use tomatoes instead. or u can try adding cashewnut paste to thicken t gravy, tho this wil mak it richer as well. using minced onions right at t start also helps.
To start, the yellowish liquid which is found on top of the yoghurt is called whey. You can pour this off before using.
Secondly ensure you are using the right kind of yoghurt. It is best to use natural plain yoghurt (made from whole milk) for curries as low fat ones are more liquidy.
Next – you need to put the yoghurt in at the beginning of your cooking as this makes the resulting texture of your meat better. Apart from taste, yoghurt is used as a meat tenderizer in Indian cooking.
Good luck.
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