Help Me save My Curry!

Mayflower10cat

elsien wrote: »

Another curry question - sorry OP, hope you don't mind.
Whenever I use yoghurt in a curry and the recipe says to simmer after adding the yoghurt, however careful I am it always separates. Is there any way to avoid this happening?

Wheneve I add low fat yoghurt to a curry sauce it always splits - then I was given a tip to only use full fat or greek style yoghurt and it makes all the difference. Yes, heating it too much doesn't help either!

absolutebounder

Coconut milk works better or goats yoghurt.

zippychick

How did it go? Ive merged this with a previous save my curry thread

Zip

olliesmummy06

Got a surprise party for my friend's 30th this evening and made a large pot of veggie curry....but i think it tatses odd. I used some tandoori paste and passata (had no tinned toms) and plenty of water, i've tried adding a little salt and sugar but it's no getting any better.

It tastes grainy which i think is down to the paste but also a little bitter....any ideas on how i can rescue it? I've a good supply of spices,herbs etc of needed.

Oh and i've already added some cream as it was bloody hot.

Thanks in advance.xx

lizzyb1812

Cook an apple, puree it and add a bit at a time to see if it helps? I quite often have chunks of apple in curries, but pureeing it would mean it would make the curry smoother as well as sweeter.

olliesmummy06

Oh fab, thank you. i'll get pureeing now....takes me back to weaning the little ones.xx

zippychick

I wish i had seen this thread at the time. Did you salvage it ok? I hope so

ive merged this with our save my curry thread

Zip

olliesmummy06

Yes, i popped some coconut it and it went down a treat. Thank you.

zippychick

Job done!!!!:j:j:j:j:j

If you have Jamie OS ministry cookbook, lookup the leftover curry biryani recipe, its delicious !