Author: Justin Shelton

None of these is categorically true. Adding it early or late will give different flavor, adding it at the very end of cooking will usually leave you with an unpleasant raw spice taste unless it is a roasted variety of curry powder. Can you add more curry powder after cooking? If added at the end […]

Yellow curry is the mildest and often made with coriander, cumin, lemongrass ginger, garlic, and yellow or red chili. In addition to coconut milk, this curry has a rich taste with sweet and mild flavors. Which is the mildest curry? Originating in Northern India and Pakistan, the Korma is traditionally made up of yoghurt, coconut […]

Our simple homemade curry powder is an easy way to have instant access to curry powder, using spices that you probably already have in your pantry. (We have found that 2 Tbsp (6 tsp) of curry powder is typically enough to season one recipe of curry for 4 people.) How much curry powder should I […]

Thai Red Curry, like most Asian curries, has a great depth of flavour. The sauce flavour is complex, it has many layers from all the ingredients in the paste that is then simmered with broth and coconut milk. It’s sweet and savoury, and it is quite rich. Which Thai curry is sweet? Massaman curry: Masaman […]

Its ingredients are not exactly fixed. The curry is not necessarily sweeter than other Thai curries but, although the spiciness varies, it tends to be more pungent than the milder red curries. Is Thai green curry meant to be sweet? Thai Green Curry is…. It has a less “in your face” flavour compared to Thai […]

Spence says that, if you leave a curry in the fridge overnight, “flavours disperse more evenly. Though a curry may have as many as 20 or 30 different spices, the idea is they should meld together so that no singular element is identifiable in the mix.” Why does curry taste better overnight? A report from […]

“Dishes that taste better on reheating are moist (so avoiding the dangers of drying out or going soggy), and they often incorporate a complex range of ingredients. “In a curry, for example, when it’s left overnight in the fridge, flavours disperse more evenly. Why does leftover curry taste better? Spence says that, if you leave […]

Indian Curry: It is typically served with Naan in some regions and the naan is used as a scoop for the curry. It is also served with rice only on some occasions, at which point the rice is placed into the curry, mixed with rice and placed into the mouth using a hand. What goes […]

You should be able to cook it all now and reheat with no problems. I’ve never had yoghurt split on reheating, only iof I add to much on a high heat while cooking. Don’t boil once yoghurt in – makes it go grainy. Just gentle reheat. Can you reheat soup with yogurt in it? To […]

Go with basil, oregano, Italian seasoning, chili powder, cayenne pepper, curry powder, cumin and ginger as well as crushed red pepper, chives, parsley and marjoram. Experiment with dillweed, chervil, parsley, oregano or ginger. For soups, try fennel seeds, saffron or white pepper. What herbs go well with curry? Turmeric, cumin, chilies (red or green) and […]

You can heat oil and then add ginger/garlic paste in addition to a variety of spices (garam masala, cumin, coriander, etc) and then incorporate it into your dish once fragrant. This will massively elevate the flavor if it’s lacking. How do you add flavour to curry after cooking? Add yogurt or lemon juice If you […]

In its simplest form, curry is an Indian gravy or sauce that is used in tandem with meat, tofu, or vegetables. It’s served rice, most popularly Basmati rice, and contains many different kinds of spices. Is curry supposed to come with rice? No, rice is separate. What do you serve curry with? From naan bread […]