When i cook a curry from fresh why does it never taste like my local take aways ??? any budding chefs willing to give there secrets away ?
2006-11-25 10:06:25 · 17 answers · asked by emspen92 2 in Food & Drink ➔ Ethnic Cuisine
It may be that you have older spices, the take aways use freshly-ground spices in their curry. Try buying new spices about every month.
2006-11-25 10:10:05 · answer #1 · answered by Someone who cares 4 · 2⤊ 0⤋
Make friends with South Asian Neighbours and see how they cook, failing that look up Curry cooking on the internet or with cable/satellite TV. Buy a book or enroll on a cookery course at college or just spend some time in one of those open plan take aways or all day buffets where you can watch the staff at work.
Go to India and taste really, really fresh food and watch it prepared, I can recommend some friends.
2006-11-26 17:54:51 · answer #2 · answered by kenjinuk 5 · 0⤊ 0⤋
Definitely grind the spices yourself in a pestle and mortar. Don't forget key ingredients like fresh ginger, garlic and chilli to add depth. I think the key to curry is longevity, so invest your time early in the day (or day before with proper refrigeration) preparing and simmering your sauce. If your meat is lamb or beef, cook it slowly within the sauce to enhance the flavour. With chicken or seafood, spend time on your sauce and drop the protein in for the last 10-15 mins to keep the moisture and succulence. Add thickness with yoghurt, coconut, or spinach depending on curry. Always fry onions until brown, adding salt and sugar at the start to give a caramelised quality . Enjoy!
2006-11-25 19:07:49 · answer #3 · answered by Fluffy Faye 2 · 1⤊ 0⤋
It depends what kind of curry powder they are using. I use Thai curry. I have to drive 90 miles to get it but it lasts a year as it is in a big container and preserved with bay leaves. I used to like Sharwood Hot English kind but it is no longer strong enough for me. Forget the McCormicks stuff, it is not even close. Shop Rite has some West Indian Jamician brand but I have not tried it yet...but I will. Meanwhile just keep at it...you'll get it right eventually.
2006-11-25 19:31:09 · answer #4 · answered by Anonymous · 0⤊ 1⤋
A lot of restraunts won't reveal the secrets of their recipes.
Your best bet would be to visit your local Indian spice shop and check out some of the spices available.
2006-11-26 04:45:04 · answer #5 · answered by lesliegibbon 4 · 0⤊ 0⤋
Because you'll use fresh ingredients and your vessels probably won't be as 'seasoned' as those from a (good) takeaway.
Plus, their recipes will differ from yours, nothing drastic but enough to give a different taste and consistency.
Yours will probably be healthier mind you...
2006-11-27 10:12:15 · answer #6 · answered by PvteFrazer 3 · 0⤊ 0⤋
I always find that adding creamed coconut adds body and texture to a home-made curry. Buy it in sachets (which you melt in a bowl of hot water) rather than tins of coconut milk as they are a bit watery. (You can always add more water later if you need to.)
2006-11-25 18:20:05 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Try roasting your spices before cooking and use ghee instead of oil, it'll block your arteries and your cholesterol will rise at a phenomenal rate, but it will taste great.
2006-11-25 18:16:51 · answer #8 · answered by Hendo 5 · 1⤊ 0⤋
Make friends with the staff and look round the kitchens. I find the Chinese use more ingredients in their food maybe you should look at the first answer to your question!
2006-11-26 11:17:45 · answer #9 · answered by bwadsp 5 · 0⤊ 0⤋
what spice do u use and there a varietys of how to cook curry!!! so which curry u want to cook anyway...
2006-11-26 02:02:37 · answer #10 · answered by blacktulip_raine 4 · 0⤊ 0⤋