LinkBack URL
About LinkBacksCornflour or starch is okay, but i have also tried putting in mash potato flakes when I ran out of these. Makes the curry quite a bit heavier though!
Cornflour or starch is okay, but i have also tried putting in mash potato flakes when I ran out of these. Makes the curry quite a bit heavier though!
That's what I do, have been for years, good call.Originally Posted by Zak33
Lentils is best for added bulk too.
Cooking for longer to reduce the stock works as described.
BUT,,., for emergency thickening
Mix 1oz of plain flour with 1oz of butter in a little bowl, or a mug, or whatever you've got handy, using a metal spoon.. one it's being stirred, the cold butter will soften for the flour to blend with it...
then add small amounts of that to your curry/sauce/soup or whatever, stir and watch it thicken... judge it after 2 minutes, once the flour has absorbed the liquiid.. and add more if needed
It's a cheats version of a roux, but going backwards. Brilliant in soups.
It also gives the dish a really nice texture.
regular plain flower works to used it for thickening some soup once.
I add potatoes to my curries to thinken them a bit, plus the potatoes add to the flavour. works well with malasian curries. Then again I also add them to Thai curries that are suppose to be thin, but it thickens them right up.
I use carrots in my Chilli to thicken it... might work on Curry too?
revival time.
i use onions.
just put the amount you need into a food processor with a good drizzle of oil or water, and blend into a paste.
then use this at start of recipe.
as other posts, if its too watery, remove lid and let the sauce reduce, this will thicken it
or with some currys (especially west indian) you can used diced floury potatoes.
pop into sauce and let them cook until it disolves.
Sorry, just spotted this thread.
The professional way is to dice a potato into tiny cubes (less than 1cm) and add it to the sauce when you put the liquid in. Cook for 15 to 20 minutes and the potato will disappear, thickening the sauce as it goes.
None of the gooey sliminess you get with cornflour, and a splendid authentic consistency.
A good curry should be cooked left to cool and then cooked again this also helps thicken. coconut milk is good base.
The texture looks really good.Either a bit of cornflower (1-2 teaspoons, very important not to add too much otherwise it will be too thick) or some greek yoghurt or maybe some desiccated coconut, what I do for my creamy curry's.
Mmmh, just right.
What I normally do is add plain natural yoghurt and keep the lid off when simmering, It doesn't evaporate as much I still have quite a thick sauce. If it's more of a watery curry - I just use less water at the beginning, but make sure I stir it more often so it doesn't stick to the pan
Strange this thread was revived, i actually made a curry today and it was pretty good. Thickened it just with a bit of regular flour. It was a bit too spicy though so i neutralised it with a bit of yoghurt (i could have handled it but my flatmate... not so much). I also served it with some natural yoghurt and wow does that stuff go well with samosas and what not!
Personally i like brown rice... with anything. Prefer the texture and the fact it doesnt get really starchy.
One day i will make a curry properly and make the sauce the night before and freeze it, aswell as marinading the meat...
i use flour to thicken everything bourginon curry stew the whole lot. thats how i was taught by my first head chef.
sadly i cant eat curry anymore for health reasons it sucks used to love a nice curry.
I wont pretend i know what the health issue is but there must be some form of healthy curry using alternative ingredients you could have?
I find that it helps if you start off by making a decent base sauce first, for curries of a British Indian Restaurant style. I usually make a batch of the stuff beforehand and freeze what I don't need. I fry several onions and a pepper with whole star anise, cinnamon and green cardamom pods for several minutes. Then I cover the lot in milk and water and add some carrot, garlic cloves and ginger and a little turmeric, and bring to the boil and then simmer for an hour. Remove whole spices and blend the lot. Some finely chopped coriander stalks are a good addition too.
Best is coconut milk or just potatoes with curry
Drats, if only you'd told me that a year ago!
There are currently 1 users browsing this thread. (0 members and 1 guests)
Posting Permissions
Reply With Quote
