This is a Question for Curry Experts?
Whenever I try to make a curry using any cook book it never tastes the same as it would from an Indian resturant, how can a make a curry that really does taste like a curry cooked by Indian’s?
Is there some sort of secret?
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6 comments a “This is a Question for Curry Experts?”
Grind your spices fresh. Use a mortar and pestle or a coffed grinder dedicated to grinding only spices.
You may need a different, more authentic cookbook too.
it is the mixture of herbs and spices they use that we can`t replicate at home
I’m an Indian and make curry at home every day… but even my curry doesn’t taste like the restaurant ones…. The normal, everyday Indian food is pretty basic…. we don’t use too many spices (only a few… those that are necessary to preserve the food (and us!!!
)in the hot HOT weather…. ) while in restaurants they use too much ghee, cream, ginger, garlic…
Most Indians make up their own curries to suit the dish they are making.
The site below is really educational
im indian…though i rarely cook….
wel d returant food is always different from food at home. see, if u make a burger at home it isn’t necessary it wud taste like a big mac. so the food at home always is different dan food outside…
well u cud try adding more spices to it and also try makin it thicker
Whenever I make a curry recipe, I usually have to put in 4 to 8 times as much curry as the recipe calls for to really taste it (I always use yellow curry). It might help if you use red curry to punch it up, but as others have said, I don’t think you’re going to be able to make your food taste exactly like your favorite restaurant’s.
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