Curry

[Anonymous No.14696432]

How the FUCK do you make this taste just like the way the restaurants make it?!

[Anonymous No.14696446]

msg

[Anonymous No.14696449]

lotta oil lotta salt

sloppa

[Anonymous No.14696453]

add more ghee

[Anonymous No.14696584]

>>14696432
Every restaurant has it's own way of making the same thing. Most places that sell curry blend their own. Different ammounts of fat, cook temp, cook time etc. Think of it like pizza, I guess. Everywhere does the same thing differently. Just experiment and keep track of how you make it. When you find that one thing that works, hold onto that method and adjust from there. Start with something basic and then tweak it to your liking. When it's good enough that you don't think it needs anymore tweaking, then you got yourself a recipe.

[Anonymous No.14696591]

Every video tells you to use coconut milk when you really should be using coconut cream. Asians like to gatekeep their shit.

[Anonymous No.14696594]

>>14696432
Looks like something you'd see snail trailing itself down some Indian street.

[Anonymous No.14696595]

>>14696591
Big if true.

[Anonymous No.14696603]

>>14696584
Basically this.
Don't forget that the ingredients the restaurants aren't necessarily the same ingredients you can buy in your local grocery store either. For better or worse, the differences in vendor quality will influence the flavor

[Anonymous No.14696606]

Use yogurt

[Anonymous No.14696631]

>>14696432
Butter. Almost everything in a restaurant is finished with butter.

[Anonymous No.14696635]

>>14696631
So.. im supposed to drown everything in ghee.. and then finish it with unclarified butter?

[Anonymous No.14696651]

>>14696595

It's true, at least about the coconut cream

[Anonymous No.14696653]

>>14696635
Any type of sauce, stew, curry, ragu, gravy, etc should have a generous knob of butter stirred through it at the end.

[Anonymous No.14696661]

>>14696591
>coconut cream
Is that a euphemism?

[Anonymous No.14696664]

>>14696653
>generous knob
I have a generous knob for you right here

[Anonymous No.14696672]

>Is that a euphemism?

[Anonymous No.14696677]

totally depends on the dish, but mostly, more salt, fresh ground spices well toasted, more butter/more coconut milk

[Anonymous No.14696694]

>14696672
>make a joke
>post soiwojak
Bit upset, fren?

[Anonymous No.14696717]

>>14696664
spicy

[Anonymous No.14696752]

>I have a generous knob for you right here

[Anonymous No.14698022]

>>14696432
If it's not rich enough, you need more ghee or cream. If it's not heavy enough on the tongue, you need more garlic, onion (or msg), salt or sugar. If there's just a little something missing, you might need more cumin, coriander, fennel, or a pinch of fenugreek.

If you're using pre-mixed masala, you're doomed to a mediocre start - they're a good way to save time when making a spice-mix, but they're not totally amazing on their own. Suraj's garam masala, and Patak's jarred nonsense are pretty good, but they need a little something something.

[Anonymous No.14698025]

>>14698022
forgot to add, sometimes it needs some tang - lime, lemon, vinegar, or yogurt will add different layers of it. Treat yogurt like you would sour cream: it goes in after the heat's off. Treat vinegar like the Portuguese did: carve out a niche, kill some locals, breed with others, and use it sparingly in vindaloo.

[Anonymous No.14698054]

salt
sugar
msg
good fat
good spices and lots of them

[Anonymous No.14698065]

>>14696432
butter

[Anonymous No.14698113]

Try wiping your arse with your hand before handling food. The missing ingredient is faecal coliform

[Anonymous No.14698150]

I am just about to make curry

Should I make the curry in a regular flat pan or a wok pan and also why that particular pan?

[Anonymous No.14698238]

>>14696432
Msg, lots of butter and heavy cream.

[Anonymous No.14698244]

>>14698150
Doesn't matter as long as you get plenty of shit trapped under your fingernails and expose your hairy chest before you start cooking

[Anonymous No.14698252]

>>14696432
lots more butter

[Anonymous No.14698766]

>>14696591
>indian
>asian
bet you think arabs are asian too cuck

[Anonymous No.14698773]

>>14696432
spices, coco milk, oil, fried onion and garlic

[Anonymous No.14698796]

Kaffir lime leaves
>>14698766
Thai curry retard

[Anonymous No.14698799]

>>14698766
>only indians make curry
stop posting you dumb bitch

[Anonymous No.14698964]

>>14698766

[Anonymous No.14698979]

>>14698773
and poo

[Anonymous No.14700435]

japanese curry > indian sloppa shit

and that FACTS

[Anonymous No.14700453]

>>14700435
Thai is better than both

[Anonymous No.14700467]

>>14700435
>>14700453
indian > thai >>>>>>>> japanese
comparing japanese curry to thai or indian is laughable

[Anonymous No.14700493]

>>14700467
i guess if you shit on the street that argument holds true. brb, eating a beef stew

[Anonymous No.14700499]

>>14700493
don't forget the cheese

[Anonymous No.14700502]

>>14696432
Use creme frieche as the creamer, ad a bit of honey for sweetness, preecook all spices and /or pastes you are using in ghee before adding to curry pot. Cook the rice in chicken/lamp broth. Add sweet chutney to the curry stew, or like minced dried raisins.

[Anonymous No.14700504]

>>14700499
i'm lactose intolerant

[Anonymous No.14700516]

>>14700504
spoken like a true jap

[Anonymous No.14700520]

>>14700516
rather be a jap than a wh*toid

[Anonymous No.14700996]

>>14696432
https://youtu.be/xbW2NyoXVts
follow everything he says. he's a bit of a mong when he speaks but i guarantee you won't be disappointed. totally changed curries at home for me.

[Anonymous No.14701001]

>>14700996
>white brit making curry
close tab

[Anonymous No.14701006]

>>14696432
Search on the internet for this recipe book called The Curry Secret. You won't regret it.

[Anonymous No.14701033]

>>14696432
Coconut cream, MSG, and twice as much salt as the recipe calls for.

[Anonymous No.14701115]

>>14696432
for starters figure out what kind of curry you're trying to make

[Anonymous No.14701129]

>>14696432
Add twice as much salt and butter as the recipe calls for, and add a little MSG.

[Anonymous No.14701140]

>>14698025
Doubtful on the yogurt part. I dated an indian girl for ages and she'd marinate the meat with yogurt and certain (but not all) of the spices used in curry.

[Anonymous No.14701199]

>>14696432
The answer actually MIGHT be MSG. Not gonna lie...

[Anonymous No.14701319]

One secret is the meat is usually marinaded and then cooked in a tandoori on skewers. This allows it to get charred and develop a more barbecued flavor. You can simulate this by broiling/grilling your meat in the oven.

This recipe demonstrates it,
https://youtu.be/JKs-cRneTyE

[Anonymous No.14701359]

i made some the other day it came out good. wish i used chicken instead but i had pork laying around. i made roti as well, and while it came out good i found the rolling process very difficult and it didnt puff up like it's supposed to during cooking. i'm very inexperienced with working with dough so i will keep working on it

[Anonymous No.14701373]

>>14701359

[Anonymous No.14701816]

>>14701319
i thought all poo women were ugly. she's qt

[Anonymous No.14702743]

stop washing the pot

[Anonymous No.14702872]

>>14701001
k. but he literally did research at tons of curry houses and got info from lots of indian chefs to figure out why curries he made at home never tasted like they do in restaurants. the base gravy thing really works if you give it a go. i really don't mind if you never do and your curries keep tasting shite though x

[Anonymous No.14702873]

Make it enough times at home

[Anonymous No.14703427]

>>14696584
>Every restaurant has it is own way

[Anonymous No.14703466]

Curry recipe secret...
Extra butter
MSG
Smoke flavour from hotboxing it with a burning charcoal pellet

Cook any curry with the above and you'll do alright kid

[Anonymous No.14703471]

>>14701373
Looks tasty

[Anonymous No.14703544]

>>14698766
The English always say this, it's a coping mechanism.

[Anonymous No.14703554]

>>14696432
More:
>msg
>salt
>fat (oil, butter, ghee, etc.)
>fresh herbs

[Anonymous No.14703578]

>>14696591
coconut milk is just coconut cream with water mixed in.

[Anonymous No.14703584]

>>14696432
toast your spices before grinding them, buying preground shit that's most likely 1+ year old is a big reason.

[Anonymous No.14703860]

>>14700996
>vegetable oil
I thought you were supposed to use ghee?

[Anonymous No.14703882]

Pretty much whatever the spice mix is double it. You want a 2:1 cumin to every other spice ratio. Start by sauteing fresh onion, garlic and ginger in butter, then add fresh chilli. Also don't forget to season.
My usual curry I start by frying onion, garlic, ginger, chilli, add meat, season, add spices, fry for a few minutes, tomato paste, cream, then water or a bit of stock. Taste the sauce frequently to adjust seasoning and if you want to add more heat.

[Anonymous No.14703893]

>>14703578
coconut water is just young coconut, cream is when they become MILF coconut.

[Anonymous No.14704204]

>>14703893
Huh? Coconut water is the water from the centre of the coconut, coconut cream is the flesh boiled in water then strained, coconut milk is just diluted coconut cream.

[Anonymous No.14704234]

I'd heavily recommend this book
It focuses on the very topic of making curry taste like in restaurants.

In my experience, it has succeeded

[Anonymous No.14704345]

>>14704234
Give me a quick summary. What is the secret?

[Anonymous No.14704370]

>>14704345
poo

[Anonymous No.14704659]

>>14696432
Asafoetida. This is the difference between proper Indian cooking and home cooking. Grinding, blooming and blending your own spices is the next key difference.

[Anonymous No.14704675]

>>14704204
And cream of coconut is just sweetened coconut cream

[Anonymous No.14704816]

>>14696591
This

[Anonymous No.14704836]

For Thai curry this is your secret weapon. Cool the coconut milk in the fridge until the fat separates out, use that fat to cook the curry paste for a few mins on med high until it is nearly dry. Fish sauce and sugar to taste

[Anonymous No.14704849]

>>14704836
This is exactly what I do. Maesri is great.

[Anonymous No.14704853]

>>14704345
lotta oil

[Anonymous No.14704858]

Don't add those leaves. Disgusting. put potatoes and carrots

[Anonymous No.14704873]

>>14696432
Poo in it.

[Anonymous No.14704876]

>>14698766
>arabs arent asian
tell me again, which continent is the middle east part of?

[Anonymous No.14704936]

Whole lotta wrong in this thread. Look up the BIR method

[Anonymous No.14704950]

>>14704234
This
>>14701006
underrated post

[Anonymous No.14705420]

Does anyone have any advice on which spices to us and how much?

[Anonymous No.14705443]

>>14696432
Get a real thai young coconut.
dont use a canned coconut, or a old one.

[Anonymous No.14705458]

>Brother in law made me the best fucking Caribbean curry I ever had in my entire life
>Try to look up recipes online
>there are like 2 billion variations on how to make the green seasoning component of the curry
REEEEE

[Anonymous No.14705461]

>>14698766
Asian = India in the UK because obvs India is like the 3,000% most important part of Asia in British history

[Anonymous No.14705490]

>>14698766
As currynigger myself I can with authority yes we are Asians

[Anonymous No.14705529]

>>14698766
Learn yourself some geography,, Asia is a fucking continent not a race.
In fact, the continent is Eurasia but ancient Europeans decided they were special snowflakes.

[Anonymous No.14705930]

>>14696432
toast grind your own spices

[Anonymous No.14706170]

>>14703544
>>14704876
>>14705529
reminder that cucked nations in europe started calling muslim terrorists "asians" to keep the people against mass immigration guessing.
do you call mexicans "central americans"? no. case closed.

[Anonymous No.14706187]

>>14704876
someone from the middle east are not asians they are middle eastern
>mic drop

[Anonymous No.14706279]

>>14705490
nope you're an indian

[Anonymous No.14706349]

>>14696432
Stop washing your pan for months

[Anonymous No.14706900]

>>14701359
Did you use self raising flour?

[Anonymous No.14706902]

>>14696432
>diarrhea soup
Don't wash your hands after you shit in the streets.

[Anonymous No.14706937]

>>14705420
Honestly just practice and 'feel'. Its just something you eventually get.

[Anonymous No.14707066]

>>14700996
>Boiling the onions

I'm so confused. I've been told countless times that the key to a rich, flavorful curry is to sauteed the onions down into a paste. This video seems to go against everything I've learned about curry.

How much does British Indian curry differ from other places of heavy indian diaspora, such as in New Jersey?

[Anonymous No.14707129]

>>14700996
This
Literally eating home made BIR curry atm, it tastes like restaurant curry except with better cooked meat.
I've been making curries for a decade, followed indian curry recipes, western curry recipes and it only tasted the same once I started using a base gravy.

[Anonymous No.14707133]

>>14696432
Fat. Lots and lots of fat.

[Anonymous No.14707291]

>>14700996
Man, I ate curry for 3 days straight because I made a lot. My skin was stinking like the stuff. Do you brits smell like indians?

[Anonymous No.14707386]

>>14707066
I've simmered onions for hours before when making pasta genovese, and they came out pretty caramelized, even though I never fried them. It takes a bit longer than what that guy's doing, though, I wouldn't say simmer-caramelization really sets in until the 2-2.5 hour mark.

[Anonymous No.14707413]

>>14705458
Why not ask him retard?

[Anonymous No.14707471]

>>14701373
judging from that photo it looks good, but your pan was too hot when cooking the roti, thats why it looks dark on the bubbles, but doughy everywhere else. would also explain why it didnt "puff up". those air bubbles are exactly what youre looking for tho, not a bad attempt

[Anonymous No.14707983]

>>14696432
I use fruit like apples, pineapple and banana, coconut milk, lemon leaves and lemongrass

As close as I've managed to get it, desu I like it more that way because there is no horrible msg chemical taste

[Anonymous No.14708838]

>>14707983
gross

[Anonymous No.14708968]

You need to poo in it

[Anonymous No.14708993]

>>14708968
It wasn't funny the first 12 times you posted it.

[Anonymous No.14709001]

>>14706900
no i did not. the recipe i followed just said "whole wheat flour". i did a test run the night before with some whole grain flour i had and it came out good but it was more of a tortilla. the next day i just used apf
>>14703471
thanks homie
>>14707471
thanks brother i'll keep your tips in mind for next time. i need a lot of practicing in the rolling phase though that part is very tricky

[Anonymous No.14709017]

>>14696432
Ghee and the freshest raw spices possible. Fresh ginger and garlic are crucial. If calls for powder, toast the seeds and grind in a mortar and pestle. Yes ghee is important but no need to drown anything in it.

[Anonymous No.14709020]

>>14708993
Butthurt , u mad son? U mad bro

[Anonymous No.14709025]

[Anonymous No.14709028]

>>14709025
Phoneposters should be permanently blocked from posting images. You can't change my mind.

[Anonymous No.14709029]

>>14709028
that's nice. it answers OP's question, though.

[Anonymous No.14709037]

>>14696631
>>14696653
This. The restaurant in my hotel wins awards every year. Their secret is literally just putting half a stick of butter in everything

[Anonymous No.14709041]

>>14709029
No it doesn't.

[Anonymous No.14709598]

>>14706170
Mexico is in North America though

[Anonymous No.14709717]

>>14700996
>carrot
>white onion
>powdered spices
stopped watching

[Anonymous No.14709741]

Indian is a whole cuisine, there aren't magic tricks.
I spend 9 months in India and can provide some insight.
1. as always there is little room for substituting ingredients, you get mut food every single time and there is no way of avoiding this.
2. Quality ingredients are essential and the worst offender is stale powdered spices. Spices are sold by quality and the "use by" is just lies.
3. Don't mix up Indian food from different regions, even Indian nationals themselves do it.
4. Learn to love your mortar and pestle/spice blender, typically you make a paste with aromatics and spice then fry it off.
5. stop using tinned beans, they are already mush before you cook them- buy dried beans.
6. Indians cook from fresh, if you don't enjoy your pig food. Make larger batches to lessen the workload and carry over prepped ingredients

[Anonymous No.14709756]

>>14696432
I can’t be arsed to read the other posts but I used coconut milk for the first time the other day and that shit made all the difference.

[Anonymous No.14709766]

>>14706170
In America people refer to all the diverse mongoloid ethnicities as Asian so long as they have slit eyes and yellow skin. The concept that Indians and middle eastern people are also Asian baffles them to the point of total stupefaction.

In America primary Asian minority are east Asians hence why they use the word synonymously.

In UK and parts of Europe the primary Asian minority are South Asians hence why they they use the word Asian there.

How is this hard to understand.

[Anonymous No.14710682]

Stop calling sand niggers asians, lmao.

[Anonymous No.14710683]

>>14709766
because ahmed's coming for your wife and children. have a good life

[Anonymous No.14710686]

>>14696432
What restaurants? I've only had thai because I'm afraid of the high fecal content at an indian restaurant. If you're making thai curry it's pretty fucking easy.

[Anonymous No.14710691]

>>14709766
That's because the PC police told us to stop saying oriental.

[Anonymous No.14711955]

based

[Anonymous No.14711991]

>>14704836
Just buy coconut cream you retard.

[Anonymous No.14713407]

>>14696453
make me

[Anonymous No.14713428]

What is the point of yeast in naan dough? It seems like it's too flat, and cooked too quickly, for the yeast to actually rise during cooking.

[Anonymous No.14713441]

>>14713428
You don't cook it straight away, you give it time to rise. Those gases trapped inside expand as they're heated. There probably is time for a little bloom, as well.

[Anonymous No.14713454]

>>14713441
Right, you give it time to rise. But then you roll it flat before throwing it into the pan. Whatever proto-crumb you developed during the rise is squished. Then, you don't have it on the heat for long enough to get a new crumb. Sure, bubbles develop, but you get that with tortillas as well, and those don't have yeast in them.

[Anonymous No.14713565]

>>14713428
yeast adds flavour, that's why you leave the dough overnight.

[Anonymous No.14714404]

>>14709766
'South Asians' exist within their own subcontinent, separated from the rest of Asia by vast mountain ranges. They share a deeper ethnic, linguistic, and historical connection to the caucasian peoples of Europe, North Africa, and the Middle East than they do the rest of the heavily Chinese-influenced Asia. Geographically they are located in Asia, yes. Nobody is disputing this. But language evolves, and to most people today, continental denonyms are deeply associated with their corresponding racial groups. It is disingenuous to act as if you cannot understand why someone would then take issue with calling a group Asian who has not descended from or been otherwise influenced by the ancient Chinese civilization.

[Anonymous No.14714423]

fenugreek

[Anonymous No.14714432]

>>14696432
There are 3 levels of curry making :
1- you find the store bought curry pastes
2- you realize each dish is it's own mix of spices
3- you realize that Indian cooking has its own way of doing things

So your next step is to throw away your curry pastes, buy your spices, find a few good desi recipes and get to work.

Here's a good start :
https://www.hookedonheat.com/

[Anonymous No.14714449]

>>14714404
While factually correct on some points, your conclusion is wrong. Maybe you should try to stop thinking of everything in racial terms. I've heard and read many Indians refer to themselves as Asian.

[Anonymous No.14714482]

>>14714449
I do not choose for these connotations to exist. I am simply pointing them out. My argument lies less in racial makeup and more in the shared cultural and linguistic ties. Referring to Desi populations as Asians in modern language is misleading and frankly not very useful when trying to discuss broader sociogical/demographic groups and trends. We by and large do not consider the Arab populations of North Africa 'African' colloquially, so why should we not follow the same with South Asians?

[Anonymous No.14714500]

>>14714482
You are kind of proving my point.

Pic related, it's 2 Africans.

[Anonymous No.14714703]

So many responses and no real advice for op question.

The secret is in curry base/gravy. Onions and tomatoes simmered together with spices. This is the secret to restaurant flavour.

Example

https://glebekitchen.com/indian-restaurant-curry-base/

[Anonymous No.14714879]

>>14706170
>do you call mexicans "central americans"? no. case closed.
Is this the height of burger education? Mexico is in North America, retard.

[Anonymous No.14715743]

>>14714482
Connotations are irrelevant. Indians are from the continent of Asia, they are Asian. Simple as. Anyone sperging out over this, to any extent, is a faggot

[Anonymous No.14715752]

>>14715743
The sperg is the one unable to recognize that this is not the standard understanding in common English.

[Anonymous No.14715791]

>>14698022

Garam Masala is fine to use, it's mostly spices you'd grind anyway. Fresh Coriander is godlike though, dried simply doesn't compare.

Also, don't use sugar, use mango puree.

[Anonymous No.14715848]

>>14714500
Again, you're being disingenuous, because nobody in common parlance would ever refer to those two as 'African' outside of the notion that it subverts what one would expect to be labeled an 'African'. I did not choose for racial identities to be conflated with geographic locations. They simply exist and work well enough in language that everyone knows what they're talking about.

>>14715743
Connotations are not irrelevant, they're the very basis of language. You are the one sperging out.

[Anonymous No.14715910]

Gibe decent curry spice mix recipe
Tried a few different recipes I found online, all of them smelled and tasted like shit.

[Anonymous No.14716016]

>>14696606

based

[Anonymous No.14716642]

>>14696446
Fpbp

[Anonymous No.14716654]

>>14711991
the point is that you want full fat coconut milk, coconut cream has even more, so yeah that's fine too. aroy-d is the defacto brand for a famous thai restaurant in LA and if its good enough for them its good enough for me. also your the retard.

[Anonymous No.14716702]

Restaurant quality butter chicken is incredibly easy to make.

Base: Ghee or butter, saute a ratio of 1:1 red onions and tomatoes, couple cloves of garlic, thumb-sized piece of ginger. Add some water or chicken stock if it starts getting dry.

Spices: Salt, little sugar to balance the tomatoes, ground coriander and cumin, turmeric, chili(not american chili powder but Indian deggi mirch or kashimri chili powder, cayenne is ok), indian bay leaves, indian fresh curry leaves, green and black cardamom (sparingly on the black cardamom), and THE MOST IMPORTANT SPICE WITHOUT IT, THE FLAVOR WILL NOT BE THE SAME --- Dried Fenugreek Leaves known as Kasoori Methi (put a shit ton of this at the beginning and end), also some MDH butter chicken masala spice doesn't hurt but isn't a must.

Richness: Heavy cream Or ground unroasted cashews. Add this after the sauce above has been blended and strained.


Protein: Marinade in yogurt&lemon for one day and above spices. All the spices must be ground. Make sure you put enough salt. Best if grilled, but pan-fried or baked will work.


Blend the sauce as much as possible, strain through fine mesh, add your richness, add your protein, check for seasoning - some more fresh curry leaves, spices, salt&sugar can be added at this point.

[Anonymous No.14716744]

>>14716702
Forgot to add. If you can't grill your chicken, then a trick is get a nice char on the onions to add the same flavor. Just put a whole onion, skin and all, wash it first, on the burner until black all over. Then peel it, and saute with the tomatoes.

Tomatoes can also be charred the same way.

[Anonymous No.14717538]

>>14704659
This is the answer.
Every "muh garam masala" poster is a line cook at best.

[Anonymous No.14717550]

most based thread ever

[Anonymous No.14717788]

>>14714879
mexico is in central america soy sipping cucklord

[Anonymous No.14717791]

>>14696432
fenugreek

[Anonymous No.14717980]

>>14696446
>>14696453
this right here
also make your own ghee, that shit is like 10$ for a small jar at the store for some reason. You basically get half the yield from solid butter, way cheaper.

[Anonymous No.14717990]

>>14696653
this, all sauces / gravies, remove from heat, let sit 1 min, melt butter into it, serve. its french salt basically and the french pretty much set the standards for sauces

[Anonymous No.14718003]

>>14698022
dont forget ginger. I find dry ginger works better in a curry, whereas almost every other use id opt for fresh ginger. especially asian food / sauces. it comes from the land of dried spices afterall

[Anonymous No.14718013]

>>14701140
wtf are you talking about? they drizzle yogurt thinned with a few drops of water on everything. its like a condiment

[Anonymous No.14718026]

>>14703882
what kind of chilis do you use

[Anonymous No.14718147]

>>14717538
Someone understands.

[Anonymous No.14718158]

>>14696453
spbp

[Anonymous No.14718167]

>>14717980
Make your own butter for starters.
>>14718003
I've been drying my own ginger lately, just pulled a bunch of rhizomes out of some salt as a test, let them sit for about 6 months buried in the kosher. Delicious and slightly fermented.

[Anonymous No.14718323]

>>14700996
Holy fuck, this finally cracked the code. Thank you to whoever posted this. I actually used his second curry base recipe, not the one linked, and made his chicken korma with it. I'd probably cut back on the sugar/honey next time, but holy fuck it tasted just like it came from a restaurant. Absolutely delicious.

[Anonymous No.14718324]

Do you want a western curry or do you want a North Indian curry?
To make northern style curries better (and more authentic, afaik) there's quite a few things that aren't always told. Use plenty of ghee as your fat. Cook your (red) onions for a long time on low heat, almost as if for onion soup. Use cuts of meat that add more flavour to the curry i.e lamb/mutton suitable for stew or chicken thigh rather than breast. Don't go overboard with the tumeric. Use greek yogurt rather than cream. Reduce the sauce/gravy. Add dried fenugreek at the end or some coriander. Don't be afraid to add salt.

A lot of the curries we eat these days were formerly only accessible to the rich or nobility so being extravagant with the meat/fat/salt/flavour is okay. Most people ate pulses, vegetables and roti/rice depending on where they lived. In the villages many people still eat like that.

[Anonymous No.14718365]

the fuck is the obsession with curry? it's not that good

[Anonymous No.14718480]

>>14718365
then why are you posting in a thread about it, faggot?

[Anonymous No.14718700]

>>14696591
Or just reduce the coconut milk in a hot pan if you can't find cream. Literally the same stuff, just different water content

[Anonymous No.14718712]

>>14717788
central america isn't a continent you smoothbrain

[Anonymous No.14718719]

>>14696432
They fart on it.

[Anonymous No.14718720]

MSG, asafoetida and kasuri methi

[Anonymous No.14718723]

>>14718700
I'll reduce YOU

[Anonymous No.14718826]

>>14718723
I'm already reduced to my barest form anon, why do you think I'm here

[Anonymous No.14719342]

>>14709741
Thank you for the insight