Question by !: Besides Yogurt, Tomatoes, Coconut cream, & “Spices”,,which OTHER things can use to give SUBSTANCES for Curries?
also, have heard about the “Curry paste”..and was told that this is mainly Vinegar and spices mixed up already sold in a tube or something ? (is this correct?)…so how can make your own “paste” or base” for giving SUBSTANCE to thicken a “Curry” ?
some have said many indians use , besides just tomatoes,,,they use spinach or boiled lentils which contain after boiling plenty of “moisture” along with the lentils to give a thick SUBSTANCE for a curry to add other things…as well as many say YOGURT or COCONUT CREAM is often used too (even if just a little) to give it a thick “Base” for the creaminess of the Curry sauce?
what are OTHER things? please list all you can….how about pineapples ? does the juice from Lemons or oranges even give nice “SUBSTANCE ” for an interesting Curry flavour as well?
please explain why so many too wish to just get the “Curry paste” and not make their own?
thanks fo ryour answers!
ONE FINAL QUESTION..CAN JUST MAKE ALL OF THIS MIXED UP IN A FOOD STEAMER TASTE JUST AS NICE AS USING A WOK OR SAUCE PAN?
PLEASE EXPLAIN TOO IF YOU HAVE TRIED BOTH. (AS ONE I THINK IS MUCH EASIER AND FASTER)
Best answer:
Answer by Jane
Cooking is about content,but also about method. For example, onion and garlic are important as a base for many cuisines in terms of gaining depth of flavour and thickness to a sauce, but simply steaming them would not give you the results you seek- onions give different flavour if you fry them quickly over a high heat until crispy, or cook them slowly until the sugars are released.
Have you taken the time to look at classic Indian recipes on the net, easily available? These recipes have been developed over centuries, containing specific spice mixtures and cooking methods that have been proven to work. A good quality curry paste is often used as all the work of choosing and grinding an array of spices is already done for you- but choose a quality brand or like anything cheap it will contain inferior ingredients.
I tend to compromise and go for frying onion, garlic, fresh ginger and chilli, then add whole cardamon pods and a few cloves. Fry slowly until the onion is a golden brown, then add yoghurt and simmer until thick. You can then add a can of tomatoes, or stock, some recipes call for coconut, cream, ground almonds etc to add a sweeter rich note. Lentils and other pulses will thicken the sauce, but look at recipes as just throwing everything together will result in a gloopy mix where the fresh flavours will be lost. Taste then maybe use a ready made mix such as garam masala to taste, and fresh herbs especially coriander ( cilantro).
There is no such thing as ‘ a curry’- each dish is distinct, so enjoy finding out more about this vast continent of cuisines, and discover the food you like the best.
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