What is the general thickness or liquidity of a good curry? As thick as a gravy or like a thin sauce?
In a debate with a friend as to wondering what thickness or thinness is considered a good curry in the common cuisine. My friend says it should be very liquidy in order to accommodate pouring it over rice. However I think it should be far more thicker like a sauce that can coat the back of a spoon.
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10 comments a “What is the general thickness or liquidity of a good curry? As thick as a gravy or like a thin sauce?”
personal taste I guess ,for Thai curry it should be liquid ,for Indian and Chinese thick like a gravy.
i guess it depends what dish. For example, thai dishes have thin curries which are absolutely wonderful…and some indian curries are a bit thicker, and taste awesome as well. I think there is no right asnwer to your question.
I don’t know about any other but being an Indian ,I can say that in India the curry is both ways.Some dishes that go with rice are a little towards watery side but some prefer it thick too that can coat the back of the spoon.It’s more like a personal choice.At my home itself if the dish is for the rice I make it thinner than usual,but not watery.
Japanese love curry, and their sauce is a thick gravy. It is poured over steamed white rice – yummy!
the indian cuisine is very rich and varies from one region to another. in some regions, where korma and peshwari sauces are more popular, the sauce is thicker than gravy.. in other regions where the sauces are based on tomato, the sauce is as light as gravy or even thinner. it depends on what sort of dish ur cooking.
ur ryt and so is she…depends on the type of curry
semi thick not watery at all
It’ s all depend on your appetite…
There are so many curry type we have in asia… especially in south east asia…. There are: Thin, thick or dry curry….
Its all depend on dish you make n other meal you will serve with… rice, bread, etc.
We are usual to chose curry type… depend on what meal we’ve got… mostly rice…. but there are various cooking method n adding spices we’ve got in here…ordinary cooking, cooking in bamboo, palm/ coconut leaf, banana leaf, etc…. It will give diferent texture n taste….
There’s no such thing as ‘general’ where cooking is concern. One man’s meat is another man’s poison.
There are DRY curry and usual curry in the traditional recipes. There’s also the liquid Curry ala chinese, the no gravy curry where the sauce (if you can call it sauce) is so thick that it’s all wrapped around the iece of meat, no gravy whatsoever. just cook whatever you liked best, that, is the perfect curry
All curries vary – dry curries obviously have very little liquid – to sloppy curries. There’s too many different types to generalise on a consistency. Sooooo, you’re both right!!
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