why don't my home made curries have that delicious juice floating on top like a propper asian cooked curry?

Question

i even cook with ghee but the best bit is always missing and i could drink the stuff by the pint, everything else is fine but no lovely juice. someone please tell me where i'm going wrong. i need the juice so bad. yummy curry juice.

i usualy make enough to last a few days, either fresh or left to settle, still no juice, no change in the recipe, used to get juice but not anymore, i don't understand it.

Answer 1

I never add water to my curries, the juice comes from the tinned tomatoes, the meat and/or coconut milk.

I fry my onions in peanut oil and Anchor butter, when they are soft, I add my spices and let them cook very slowly and never let it burn otherwise it turns bitter. If it looks dry, I add more butter and a bit more oil. Then I add the tomatoes then the meat. If I want coconut in it, I normally add it last. I cook my curries until the oil floats at the top, then I know my curry is ready. Maybe you need to cook your curry longer and add tinned toms or coconut milk.

You are not saying how you do your curry for anyone to suggest what you could add. Hope I have helped in some way though

Answer 2

Don't cook with ghee use peanut oil instead and they use alot when u brown your onions etc, u have to cook it until the oild separates the only two reasons are these

Answer 3

I wonder the same thing. I love curry but it never comes out at well as when my mother makes it or when we go to Indian restaurants

Answer 4

Do you serve it immediately or allow it to rest before serving? I cooked curry last night and had the delish bit on top, but left it to 'rest' for 5 minutes before serving, allows it to rise to the top

Answer 5

dats not delicious juice floating on the top of ur curry, its what runs down the side of ur toilet diluted and flavoring added

Answer 6

Do you use coconut milk in the curries? That's what makes all the difference.

Answer 7

it's not the ghee dear. when you first put your spices in the oil, fry them until the oil rises to the top. also, after you've put the chicken or meat in, fry again until the oil rises and THEN put the water in to your requirement. always wait until the oil rises to top.

Answer 8

do you drain the oil from the meat after you have browned it... well dont keep the oil in and you will see the juice... if not i dont know what you are doing wrong.

Answer 9

you need more vegetable oil

its the fat that raises to the top after cooking and you need more of it. if you saw how much was put in at the restaurant you'd be disgusted.

Answer 10

wen put all ur meat into the pan or wateva make sure u put water in it....