Yes, I know what ingredients make up a curry. But when you try and do it at home, it's never the same!?

Answer 1

if you want to cook something like from a restaurant then here`s the book for you:
the curry secret by kris dhillon
ISBN 0-7160-2054-8

SPOT ON

Answer 2

What my mother does is marinate the meat in the garlic, curry, onions, etc for a night or a few hours. Then she fries it until the chicken is almost done. Then she adds the broth and coconut milk, and drops in a stalk of lemongrass. A bit later, she adds chopped potato and carrot. She adds seasoning to taste, and lets it simmer for a while, until the veggies are ready.

Well...keep in mind, I've never had traditional Indian curry before (My family is Vietnamese). However, our family's style of curry might be just as delicious. Maybe better. ;)

Maybe you just need to find some good coconut milk. We use the kind in blue cans called Chef's Choice. If you don't have coconut milk and you're in a squeeze, you can substitute normal whole milk. The flavor difference is barely noticeable. It's just that good coconut milk brings the curry to a new level. You can also try finding a better curry. Experiment with different brands and colors. In our recipe, the lemongrass is really important. Keep it whole, because lemon grass is not really edible as a stalk. The flavor is important though, adding some depth to the curry flavor profile.

When serving, we always squirt lemon juice and sprinkle saly over our curry. The combination really amplifies the curry flavors.

Good luck!

Answer 3

There are over a 100 different brands of curry powder to make
into the sauce mix. If you do not use exactly the same brand
and in the exact same ratio, then the taste will be different.
Just try experimenting with the different types till you find a
combination that you like the taste of.
I use a combination of spicy and sweet Japanese curry sauces
to achieve a flavor I really like.

Answer 4

If you mean it is never the same as the restaurant curries???

There is a standard method used by most restaurants for most of their dishes. It is called the puree method.

All they do is make a puree that forms the basis for most of their sauces. You puree together your onions, fresh ginger, garlic cloves and chilli's. This then needs to be gently fried for at least 30 minutes. You can then add your masala (your spices). If you use powdered spices, fry them gently for about 30 seconds to release the oils, then add them to the puree. You can also add some other spice such as whole cardamom or cloves.

Then you add whatever meat or vegetables you are using and cook until either the veg is softish, or until the meat is cooked through. If you like your lamb or beef really tender...simmer it in boiling water for an hour before adding it.

To add that restaurant touch...ten minutes before serving, add chopped fresh coriander leaves and if you want it a little richer...fresh cream is good! Put it in a little silver dish and add a couple of additional coriander leaves and your friends will think you've started a take-away!!

Good luck!

Answer 5

People don't take the time to "prepare" the ingredients that go into any dish. I say "any" because throwing ingredients from a cookbook together is only half the end results, so you end up with half the flavor and taste you thought you where going to get. You have to get all the ingredients to their peak flavor potential. Pan flash roasting spices, sauteing veggies to get the sugars going, some ingredients reach the flavor threshold at room temp. Look at "any recipe and you can figure out what needs to be "prepared" before you throw things together

Answer 6

Several thoughts:

Make your own blend of curry powder.

Use fresh ingredients, buy small amounts

When you do that be sure to toast the seeds in a iron skillet

Grind it all in an electric coffee grinder.

Your own blend will be good for several months, keeping in a dark and cool cupboard.

Answer 7

I know what you mean.It 's never the same as the takeaway curry you buy.

It must be down to the way it's getting cooked.If it's an indian Curry they use that Gee which gives a lot of the taste.

Answer 8

there's some shirty people out there - i know what you mean.

my father in law is big into his curry and found these spice blends on the net called "secrets of the indian restaurants". he bought us some, i've tried them and they are really close to the restaurant food.

they take a bit more prep than a normal curry sauce, but the results are worth it.

i've just grabbed a pack out the kitchen - the only manufacturer details are below, i'm afraid i don't know where he got them.

Answer 9

"curry" is an English invention, and an English word. (It probably comes from a corruption of the Indian word 'kari', which is the name of a leaf used to make some Southern Indian dishes)

To make a dish correctly at home, you need to identify what "curry" it is you are trying to make, get a recipe for it, and follow the recipe! It really is that easy.

Answer 10

Yes, but do you have exactly the same ingredients? For example, fresh herbs and not dried ones. Are you using ghee not oil? Are you using an authentic recipe or a western version?

Answer 11

I much prefer the indian dishes I cook at home to the takeaway ones available. I find those very fatty because of the amount of ghee used. Also, roasting and grinding my own spices gives a brilliant result.