what are some "secrets" to making really great curry?

Question

mine always comes out tasting weak and too watery. I try recipes online all the time and always taste limp and weak

Answer 1

1.) sweat the vegetables in a pan to get rid of some of the moisture first.

2.) do not use vegetables with high water contents - tomatoes for instance. Tomato paste would be a better alternative to avoid watery results

3.) use plenty of vegetables that soak up moisture - potato, eggplant, mushrooms...

4.) use coconut milk and REAL butter to increase the richness

5.) don't be afraid of curry powder and curry paste - ad more if it tastes weak.

6.) remember cumin, coriander and turmeric - those are the big ingredients in curry powders though there can be a huge range of others - you can always add more to increase the flavor intensity.

7.) don't forget garlic and cilantro - they are aromatics that are vital (in my opinion anyway)

8.) peppers, peppers, peppers. Try a little tiny sliver of the hot peppers you are going to add - the same variety of peppers can vary a lot in heat. The coconut milk will smooth out the heat but you have to have enough to give it kick without having so much to make it unbearable.

Numbers 1-4 are the big ones to handle the watery problem and numbers 5-8 are the big ones to handle the weakness problem.

Last but not least...

9.) Experiment. Practice makes perfect.

Answer 2

good info here:
http://www.bbc.co.uk/food/recipes/mostof_indianessentials1.shtml
good cooking