Curry

Foods to make in praise of our Blessed FSM, pasta based and otherwise.

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daftbeaker
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Re: Curry

Postby daftbeaker » Thu Feb 03, 2011 4:21 pm

Just made a lamb curry. Onion, chillis and chilli powder fried in a bit of oil, then diced lamb added and browned. Then I added passata and greek yoghurt, garam masala, ground cumin and some coriander leaves. It all tasted nice but I've noticed that there are little flecks of something floating in it that look like the yoghurt's curdled.

It doesn't taste any different but it looks a bit odd, any ideas how to stop it happening?
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Re: Curry

Postby TwistedSister » Thu Feb 03, 2011 4:45 pm

DB, cook everything first and then take it off the heat and slowly mix in the yogurt. That should solve your problem.
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Re: Curry

Postby black bart » Fri Feb 04, 2011 8:50 am

I have an Indian recipe which uses yoghurt...I thinks it's Tikka Massala...I think Twisty is right.
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daftbeaker
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Re: Curry

Postby daftbeaker » Thu Mar 03, 2011 3:41 pm

Thanks Twisty, it helped. I still got the interesting flecks of stuff but it turned out to be probably the tastiest curry I've cooked :smile: Yoghurt adding near the end is definitely a good trick.
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Re: Curry

Postby TwistedSister » Thu Mar 03, 2011 3:42 pm

daftbeaker wrote:Thanks Twisty, it helped. I still got the interesting flecks of stuff but it turned out to be probably the tastiest curry I've cooked :smile: Yoghurt adding near the end is definitely a good trick.

Glad I could help.
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black bart
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Re: Curry

Postby black bart » Fri Mar 04, 2011 7:55 am

You could add some bright red food colouring like they do in some Indian restaurants so you get Dayglo Red chicken.
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Re: Curry

Postby Horza » Fri Mar 04, 2011 8:33 am

Is eating Cochineal Bugs any more disturbing than eating chicken though?

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Re: Curry

Postby TwistedSister » Fri Mar 04, 2011 10:11 am

Roy Hunter wrote:Well, more people go "Eugh! Bugs!" than go "Eugh! Chicken!"

I don't mind cochineal at all.


Of course not, you also enjoy Haggis.
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Re: Curry

Postby Arkaeon » Fri Mar 04, 2011 10:21 am

You can also get that glorious glow of red or gold by adding sincere quantities of paprika or turmeric, which will also warm the flavors without making it significantly "hotter". Bonus: turmeric capsicum and/or curcumin has been linked to helping the body identify and disrupt or destroy pre-cancerous cells that could lead to tumors. This has nothing to do with good cooking, per se, but it's fun to visualize as you chomp your tasty curry.
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Re: Curry

Postby Horza » Fri Mar 04, 2011 10:48 am

I take it that is what the red is supposed to represent. As we do so much of our eating with our eyes even the cochineal has probably not died in vain as red stained chicken "tastes" better than the pale alternative.

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Re: Curry

Postby Calico Jack » Fri Mar 04, 2011 11:16 am

Chicken????

Jack loves chicken!!! :love:

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Re: Curry

Postby Ravi Oli » Fri Mar 04, 2011 7:17 pm

Asian cooking usually uses Coconut Milk / Cream... not dairy based products.
Daft you probably curdled your yogurt because as TS suggested you had the pot on the boil. Should be added to a simmering mixture. Try Coconut milk... handy if lactose intolerent.

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Ravi Oli
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Re: Curry

Postby Ravi Oli » Fri Mar 04, 2011 8:50 pm

Roy Hunter wrote:Yoghurt is usually served as a side dish to cool a curry. Raita is always a good option.


That may be so for Indian cuisine which you Poms [and Scots] would be more familiar with... dairy and wheaten breads pretty much unheard of in Asian cuisine. eg Thai Green Curry
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Re: Curry

Postby Arkaeon » Sat Mar 05, 2011 10:03 am

Worldwide "hot" food makes me wonder what all these cultures really ate before the chili pepper was introduced from central/south america -- talk about a plant that conquered the world!

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Re: Curry

Postby TwistedSister » Sat Mar 05, 2011 10:31 pm

Arkaeon wrote:Worldwide "hot" food makes me wonder what all these cultures really ate before the chili pepper was introduced from central/south america -- talk about a plant that conquered the world!

Not to mention it's impact on the toilet paper industry!
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