when i add cream to the curry it curdles. why is it so?

Question

this pertains to indian cooking.

Answer 1

If dairy goes above a certain temperature it curdles. The temperature where this happens varies - cream curdles faster than skim milk for instance.

I would try using coconut milk rather than cream. Same effect (thickens and makes it richer in flavor) but has a great flavor of its own that cream lacks.

Better yet, use coconut cream which is thicker in the same way dairy cream is thicker than dairy milk.

Answer 2

Normally indians use coconut milk or plain water for curries. Since u use cream, just before u add the cream, can i suggest that u switch the fire to low, once cream is added, keep on stirring (to avoid curdling) and once u see its beginning to boil, immediately turn off the fire. This is because, u will only need to add it in the pot as the last ingredient (once ur fish/chicken/meat is cooked). By the way, if u want to thicken your curry and get a bit of that sourish taste (especially for fish curry) add bit of plain yoghurt (2 tbsp) and tomato paste(2tbsp).

Answer 3

my best guess at this is that there is too much heat.. best way to solve this is to take some of the curry sauce into a bowl OFF HEAT.. blend in the cream into the bowl with mixing it so that it doesn't curdle. Then, add a little bit of the curry-cream mixture back into the pan you are cooking in so that the heat gradually rises for the cream and hopefully it won't curdle..
Best of Luck!!

Answer 4

Add it the end, when your curry has cooled (or is at room temp) & simmer on low for 5 minutes just before serving.

High heat separates the cream & causes it too curdle. For a variation, try coconut milk instead.

Answer 5

I think the curry sauce is too hot when you add the cream?

Perhaps put the cream in a bowl and add a little of the sauce to it, mix, and return to main pot?

Or... you could try using a plain yogurt instead of cream?

Sorry I have a question mark after each "answer" but not sure if my suggestions will work for you... they do for me....

(I sometimes use tinned coconut milk instead of cream)

good luck

Answer 6

It's because you boil it. You should never bring to a boil you sour cream. And if you use regular cream, then it shouldn't curdle unless your dish contains some acidic ingredient like lemon juice or vinegar. Acid cause mild or dairy to curdle, so that's why you get your supper all messed up.

Answer 7

Do you temper the cream before you add it to the rest of the mixture?