Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Why can i never cook a curry?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Why can i never cook a curry?),it will help you,my kids.
the way its done in take aways or restaurants, any tips on how would be most appreciated
Answer:
I think that the facts they are trained chefs is the reason that the food is like it is
You must not be following the recipe .....that's pretty important !!
Try again and good luck !!
follow a recipe
Chose your fresh spices carefully from an Asian market, supermarket or specialist store. They don't cost very much, last a long time if stored properly and make all the differenceto the final taste!
I have just the same problem as you.
I'm quite a good cook, but I can never reproduce the "true taste of the takeaway"
They obviously have some secrets that the recipes just don't give away.
I'll watch for answers to this one.
Some possible reasons:
1. Are you using the correct ratio of spices and how they were prepared (raw or roasted) and not generic brands of curry powder.
2. Many restaurants char the food to give it a smoky flavor. Have you tried liquid smoke?
3. Restaurants use way more fat than most recipes call for
Can you specify WHAT curry this is? Veggie, beans or meat?
Maybe you are trying to hard to make your curry like the ones that you get at restaurants and as a take away. I make curries and I can never get mine exactly like they do but I try the following and they do come out well.
Prawn curry
Ingredients
For the yellow pepper
1 yellow pepper, cut in half and seeded
2 tbsp olive oil
For the prawn curry
1 tbsp olive oil
3 spring onions, chopped
2 prawns, peeled and chopped
pinch of turmeric
pinch of medium curry powder
pinch of cumin seeds
85ml/3fl oz double cream
55g/2oz basmati rice
Method
1. Pre-heat the oven to 220C/425F/Gas 7.
2. Place the pepper halves on a non-stick baking tray and drizzle with the olive oil.
3. Bake in the oven for 8-10 minutes, or until soft.
4. Bring a large pan of water to the boil and cook the rice in the water for 10-12 minutes, or according to packet instructions.
5. To make the curry, heat the oil in a pan and fry the spring onion for 2-3 minutes over a medium heat until soft.
6. Add the prawns to the pan and fry for one minute.
7. Stir in the turmeric, curry powder and cumin seeds and fry for a further minute.
8. Add the cream, reduce the heat and simmer for 2-3 minutes.
9. Pour the prawn curry into one of the yellow pepper halves.
10. Drain the rice, and spoon into the remaining pepper half. Serve together.
OR Thai house green chicken curry
Ingredients
For the green curry paste:
10 large green chillies
2 tbsp chopped lemongrass
1 tsp chopped coriander roots
1 tbsp chopped shallot
1 tbsp chopped garlic
1 tsp galangal (kha)
1 tsp pounded coriander seed
1 tsp caraway seeds (yirah)
2.5g/? tsp white pepper
1 tsp salt
1 tsp kapi (shrimp paste)
For the green chicken curry:
225g/?lb sliced chicken breast
2 tins of coconut milk
15g/2 tbsp green curry paste
225g/?lb pea aubergines (makurd poong)
1 round aubergine (makurd ploud) cut into quarters
1 green and 1 red chilli (cut length ways)
2 tbsp fish sauce
2 tbsp vegetable oil
1 tsp sugar
For the garnish:
1 twig of sweet basil (holapa) and 1 finger of galingale (kachai)
Method
First make your paste:
In a saucepan, dry stir-fry all the ingredients (except the kapi/shrimp paste) until brown. Put all the stir-fried ingredients and the kapi/shrimp paste in a mortar or in a blender. Pound or blend until it becomes a smooth paste, adding a little water if necessary.
To make the chicken curry:
preheat the vegetable oil in a wok over a medium heat, stir-fry the green curry paste for about 1 minute. Add two spoonfuls of coconut milk, then add the chicken and the fish sauce. When the chicken is cooked, add the rest of the coconut milk and bring to the boil. Add the sugar, the pea aubergines, and the round aubergine. Lower the heat to simmer for a couple of minutes. Add more fish sauce and sugar according to taste
OR Red Thai chicken curry with jasmine rice
For the Thai red curry paste
1 tbsp water
? tsp lemongrass inner white finely chopped
? onion finely sliced
3 garlic cloves
? tsp cumin seeds
? tsp ground ginger
? tsp chilli flakes
? tsp coriander seeds
For the chicken curry
2 tbsp olive oil
75g/2?oz chicken cut into bite-sized pieces
salt and freshly ground black pepper
150ml/5fl oz soya milk
25g/1oz sesame paste
For the jasmine rice
100g/3?oz cooked seasoned jasmine rice
To serve
coriander leaf
? lime
Method
1. To make the paste, place all of the Thai red curry paste ingredients into a mini hand blender. Blend to a smooth paste.
2. To make the curry, heat half the oil in a frying pan and fry the chicken and season with salt and freshly ground black pepper.
3. Drain the juice off the chicken and set aside.
4. Heat the rest of the oil in a clean frying pan and fry the curry paste for two minutes.
5. Add the soya milk and sesame paste and bring to simmer.
6. Add the chicken and heat through for three minutes.
7. To serve, oil a small bowl and fill tight with the cooked jasmine rice, turn out in the corner of a large warm plate.
8. Spoon the curry to the side of the rice and garnish with the lime and coriander leaf.
this is just what youre looking for i do hope that it will help you.
it even supplies step by step pictures to help you along the way. goodluck.
http://www.cs.utk.edu/~plank/plank/recs/...
try this link, it's a site devoted to getting that take away flavour
http://www.cr0.co.uk/curry/index.php...
good luck
Cooking curry is not easy... it can take a while for anyon to learn it, Indians an Pakistanies can tell if a curry is made by a novice, sometimes on sight alone (believe me... haha)
It depends on the exact problem you are having.
The spices don't taste right?
Many spices that curry power is made from won't gain the correct flavor until the powder itself is toasted, however, don't do it dry with just the curry powder, it's like a smoke bomb (choking and tears)... instead, make a paste of the curry powder by adding water, 1 tablespoon at a time to make a curry paste, then toast that very well, well browned, near black.
THe texture isn't what you hope for?
If you know a particular recipe's result is too thin, try it again with more curry powder then a spoonful or two of non flavored yogurt... it'll thicken the curry, but it will lightthen it significantly, so compensate accordingly
If the results are too thin, add stock, but compensate for the salt
The secret is: Monosodium Glutamate.
Put 1 teaspoon inside your curry, and cook it for minimum half an hour.
It doesn't matter if you use 'ready-to-use curry pasta' or you use fresh ingredients, but most of the curry recipes always use monosodium glutamate.
And if you wanna have better taste, let it stay over night, and eat it the next day. The curry sauce will absorb the taste of the meat and veggies that you put inside, the meat and the veggies will absorb the taste of the curry sauce.
You just need to warm it before you eat.
Just let me know if you have another question.
Good luck and happy cooking! ^o^
Hi, I read all the others and have heart, cooking is easy if you follow simple instructions, I have a husband and 2 sons, I am used to SIMPLE. OK. Prawn curry
frozen prawns, thaw them out
tin tesco chopped tomatoes
onion chopped
turmeric
chilli powder
garlic
coriander
cumin
salt
water
oil
put some oil in pan, fry chopped onions, add chopped garlic, add 2 teaspoons of turmeric, coriander, cumin.
add 1 teaspoon of salt and red chilli powder, stir until coated, add tin chopped tomatoes, stir, add defrosted prawns, stir, add salt to taste, stir. If you need more sauce, add more water. cook for 10 mins and serve with rice. Do you need to know how to cook the rice?
good recipe, good luck!!
Indian curry?
There is a basic recipe that goes in most curries
Heat some oil
put some cumin
add chopped onions (i use alot of that. red onions give curry a darker colour, white ones give it a lighter colour). Add tomatoes that have been blended (more tomatoes means more red curry). add crushed ginger, chillies, and garlic. (extra garlic always does the trick). add turmeric powder. sometimes ppl add tomato puree just to add colour.
i add alot of a ready spice that contains cumin and corriander seeds. oh yeah, dont forget to add salt to taste.
experiment with these to get the measurements that you like there is no right or wrong!
This is the way I make Curried Chicken:
3tbsp. butter
1/4 cup minced onion
1 1/2 tsp curry powder
3 tbsp. flour
3/4 tsp salt
3/4 tsp sugar
1/8 tsp ground ginger (optional)
1 cup chicken broth or 1 chicken bouillon cube dissolved
1 cup milk
2 cups cooked chicken diced
1/2 tsp lemon juice
melt butter over low heat in medium to large saucepan
saute` onion and curry in the butter
blend in flour and seasonings
cook over low heat until the mixture is smooth and bubbly
remove from heat and stir in milk and broth.
place back on heat and let this come to a boil now while stirring constantly
add chicken and lemon juice
Serve this over cooked white rice.
If you try this recipe let me know how it turns out. My email is oceandreams19@yahoo.com
If you follow the recipe but still cannot....
you have to put an effort to the spice you use...
If you live in Singapore or Malaysia,you can find some special India shop which sell variety kind of spices needed for cook curry....
if you don't know how to choose,ask the shopkeeper to help you....
Tell them what kind of meat you wants to use,, they will match and grill the spices for you....
Everything will be ok....
first i need to know what kind of curry you have in mind. indian? pakistan? malaysian? japanese? they are all different in some way, although all of them are called curry.
one the secrets of making curry is fresh ingredients, which is not easy (and also expensive) in the western world. use more than mentioned in recipe, especially if your cookbook is published for America/Canada/European countries. use thick coconut milk. cook in low heat for a loooong time. and as someone has mentioned earlier, eat it the next day.
oh, and I think MSG can be substituted with ground shallots. it's also taste enhancer.
Make two base gravies.
1) Boil two large onions with 4/5 garlic flakes and half inch ginger in two cups of water and reduce it to one cup. Grind to paste and use in all the recipes that call for cashew nuts, cream, poppy seeds, green chilies, melon seeds etc.(Mainly white to green curries)
2) Boil same as above with four tomatoes and make paste to be used in all other kind of curries. Mostly recipes calling for red chilli powder (Brown to red curries)
Top all curries with chopped coriander and you are home.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Why can i never cook a curry?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Why can i never cook a curry?),it will help you,my kids.
the way its done in take aways or restaurants, any tips on how would be most appreciated
Answer:
I think that the facts they are trained chefs is the reason that the food is like it is
You must not be following the recipe .....that's pretty important !!
Try again and good luck !!
follow a recipe
Chose your fresh spices carefully from an Asian market, supermarket or specialist store. They don't cost very much, last a long time if stored properly and make all the differenceto the final taste!
I have just the same problem as you.
I'm quite a good cook, but I can never reproduce the "true taste of the takeaway"
They obviously have some secrets that the recipes just don't give away.
I'll watch for answers to this one.
Some possible reasons:
1. Are you using the correct ratio of spices and how they were prepared (raw or roasted) and not generic brands of curry powder.
2. Many restaurants char the food to give it a smoky flavor. Have you tried liquid smoke?
3. Restaurants use way more fat than most recipes call for
Can you specify WHAT curry this is? Veggie, beans or meat?
Maybe you are trying to hard to make your curry like the ones that you get at restaurants and as a take away. I make curries and I can never get mine exactly like they do but I try the following and they do come out well.
Prawn curry
Ingredients
For the yellow pepper
1 yellow pepper, cut in half and seeded
2 tbsp olive oil
For the prawn curry
1 tbsp olive oil
3 spring onions, chopped
2 prawns, peeled and chopped
pinch of turmeric
pinch of medium curry powder
pinch of cumin seeds
85ml/3fl oz double cream
55g/2oz basmati rice
Method
1. Pre-heat the oven to 220C/425F/Gas 7.
2. Place the pepper halves on a non-stick baking tray and drizzle with the olive oil.
3. Bake in the oven for 8-10 minutes, or until soft.
4. Bring a large pan of water to the boil and cook the rice in the water for 10-12 minutes, or according to packet instructions.
5. To make the curry, heat the oil in a pan and fry the spring onion for 2-3 minutes over a medium heat until soft.
6. Add the prawns to the pan and fry for one minute.
7. Stir in the turmeric, curry powder and cumin seeds and fry for a further minute.
8. Add the cream, reduce the heat and simmer for 2-3 minutes.
9. Pour the prawn curry into one of the yellow pepper halves.
10. Drain the rice, and spoon into the remaining pepper half. Serve together.
OR Thai house green chicken curry
Ingredients
For the green curry paste:
10 large green chillies
2 tbsp chopped lemongrass
1 tsp chopped coriander roots
1 tbsp chopped shallot
1 tbsp chopped garlic
1 tsp galangal (kha)
1 tsp pounded coriander seed
1 tsp caraway seeds (yirah)
2.5g/? tsp white pepper
1 tsp salt
1 tsp kapi (shrimp paste)
For the green chicken curry:
225g/?lb sliced chicken breast
2 tins of coconut milk
15g/2 tbsp green curry paste
225g/?lb pea aubergines (makurd poong)
1 round aubergine (makurd ploud) cut into quarters
1 green and 1 red chilli (cut length ways)
2 tbsp fish sauce
2 tbsp vegetable oil
1 tsp sugar
For the garnish:
1 twig of sweet basil (holapa) and 1 finger of galingale (kachai)
Method
First make your paste:
In a saucepan, dry stir-fry all the ingredients (except the kapi/shrimp paste) until brown. Put all the stir-fried ingredients and the kapi/shrimp paste in a mortar or in a blender. Pound or blend until it becomes a smooth paste, adding a little water if necessary.
To make the chicken curry:
preheat the vegetable oil in a wok over a medium heat, stir-fry the green curry paste for about 1 minute. Add two spoonfuls of coconut milk, then add the chicken and the fish sauce. When the chicken is cooked, add the rest of the coconut milk and bring to the boil. Add the sugar, the pea aubergines, and the round aubergine. Lower the heat to simmer for a couple of minutes. Add more fish sauce and sugar according to taste
OR Red Thai chicken curry with jasmine rice
For the Thai red curry paste
1 tbsp water
? tsp lemongrass inner white finely chopped
? onion finely sliced
3 garlic cloves
? tsp cumin seeds
? tsp ground ginger
? tsp chilli flakes
? tsp coriander seeds
For the chicken curry
2 tbsp olive oil
75g/2?oz chicken cut into bite-sized pieces
salt and freshly ground black pepper
150ml/5fl oz soya milk
25g/1oz sesame paste
For the jasmine rice
100g/3?oz cooked seasoned jasmine rice
To serve
coriander leaf
? lime
Method
1. To make the paste, place all of the Thai red curry paste ingredients into a mini hand blender. Blend to a smooth paste.
2. To make the curry, heat half the oil in a frying pan and fry the chicken and season with salt and freshly ground black pepper.
3. Drain the juice off the chicken and set aside.
4. Heat the rest of the oil in a clean frying pan and fry the curry paste for two minutes.
5. Add the soya milk and sesame paste and bring to simmer.
6. Add the chicken and heat through for three minutes.
7. To serve, oil a small bowl and fill tight with the cooked jasmine rice, turn out in the corner of a large warm plate.
8. Spoon the curry to the side of the rice and garnish with the lime and coriander leaf.
this is just what youre looking for i do hope that it will help you.
it even supplies step by step pictures to help you along the way. goodluck.
http://www.cs.utk.edu/~plank/plank/recs/...
try this link, it's a site devoted to getting that take away flavour
http://www.cr0.co.uk/curry/index.php...
good luck
Cooking curry is not easy... it can take a while for anyon to learn it, Indians an Pakistanies can tell if a curry is made by a novice, sometimes on sight alone (believe me... haha)
It depends on the exact problem you are having.
The spices don't taste right?
Many spices that curry power is made from won't gain the correct flavor until the powder itself is toasted, however, don't do it dry with just the curry powder, it's like a smoke bomb (choking and tears)... instead, make a paste of the curry powder by adding water, 1 tablespoon at a time to make a curry paste, then toast that very well, well browned, near black.
THe texture isn't what you hope for?
If you know a particular recipe's result is too thin, try it again with more curry powder then a spoonful or two of non flavored yogurt... it'll thicken the curry, but it will lightthen it significantly, so compensate accordingly
If the results are too thin, add stock, but compensate for the salt
The secret is: Monosodium Glutamate.
Put 1 teaspoon inside your curry, and cook it for minimum half an hour.
It doesn't matter if you use 'ready-to-use curry pasta' or you use fresh ingredients, but most of the curry recipes always use monosodium glutamate.
And if you wanna have better taste, let it stay over night, and eat it the next day. The curry sauce will absorb the taste of the meat and veggies that you put inside, the meat and the veggies will absorb the taste of the curry sauce.
You just need to warm it before you eat.
Just let me know if you have another question.
Good luck and happy cooking! ^o^
Hi, I read all the others and have heart, cooking is easy if you follow simple instructions, I have a husband and 2 sons, I am used to SIMPLE. OK. Prawn curry
frozen prawns, thaw them out
tin tesco chopped tomatoes
onion chopped
turmeric
chilli powder
garlic
coriander
cumin
salt
water
oil
put some oil in pan, fry chopped onions, add chopped garlic, add 2 teaspoons of turmeric, coriander, cumin.
add 1 teaspoon of salt and red chilli powder, stir until coated, add tin chopped tomatoes, stir, add defrosted prawns, stir, add salt to taste, stir. If you need more sauce, add more water. cook for 10 mins and serve with rice. Do you need to know how to cook the rice?
good recipe, good luck!!
Indian curry?
There is a basic recipe that goes in most curries
Heat some oil
put some cumin
add chopped onions (i use alot of that. red onions give curry a darker colour, white ones give it a lighter colour). Add tomatoes that have been blended (more tomatoes means more red curry). add crushed ginger, chillies, and garlic. (extra garlic always does the trick). add turmeric powder. sometimes ppl add tomato puree just to add colour.
i add alot of a ready spice that contains cumin and corriander seeds. oh yeah, dont forget to add salt to taste.
experiment with these to get the measurements that you like there is no right or wrong!
This is the way I make Curried Chicken:
3tbsp. butter
1/4 cup minced onion
1 1/2 tsp curry powder
3 tbsp. flour
3/4 tsp salt
3/4 tsp sugar
1/8 tsp ground ginger (optional)
1 cup chicken broth or 1 chicken bouillon cube dissolved
1 cup milk
2 cups cooked chicken diced
1/2 tsp lemon juice
melt butter over low heat in medium to large saucepan
saute` onion and curry in the butter
blend in flour and seasonings
cook over low heat until the mixture is smooth and bubbly
remove from heat and stir in milk and broth.
place back on heat and let this come to a boil now while stirring constantly
add chicken and lemon juice
Serve this over cooked white rice.
If you try this recipe let me know how it turns out. My email is oceandreams19@yahoo.com
If you follow the recipe but still cannot....
you have to put an effort to the spice you use...
If you live in Singapore or Malaysia,you can find some special India shop which sell variety kind of spices needed for cook curry....
if you don't know how to choose,ask the shopkeeper to help you....
Tell them what kind of meat you wants to use,, they will match and grill the spices for you....
Everything will be ok....
first i need to know what kind of curry you have in mind. indian? pakistan? malaysian? japanese? they are all different in some way, although all of them are called curry.
one the secrets of making curry is fresh ingredients, which is not easy (and also expensive) in the western world. use more than mentioned in recipe, especially if your cookbook is published for America/Canada/European countries. use thick coconut milk. cook in low heat for a loooong time. and as someone has mentioned earlier, eat it the next day.
oh, and I think MSG can be substituted with ground shallots. it's also taste enhancer.
Make two base gravies.
1) Boil two large onions with 4/5 garlic flakes and half inch ginger in two cups of water and reduce it to one cup. Grind to paste and use in all the recipes that call for cashew nuts, cream, poppy seeds, green chilies, melon seeds etc.(Mainly white to green curries)
2) Boil same as above with four tomatoes and make paste to be used in all other kind of curries. Mostly recipes calling for red chilli powder (Brown to red curries)
Top all curries with chopped coriander and you are home.
correctness,It's Non-profit and only for informational purposes.
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