The No-Recipe Curry — Green Kitchen Stories (2024)

FAQs

Does mayonnaise cool down a curry? ›

You can add yoghurt, but unsure if Greek yoghurt would be ok, I usually use plain yoghurt. I once used mayo in a similar tight spot (guests for a meal - off the scale heat on the curry because I misread a quantity! - no other options for a fix). It worked.

A squeeze of lemon, a splash of vinegar, or a pinch of salt (for coconut-based and other curries, such as this goat curry) may also help balance out the flavour and provide a nice citric balance to your dish.

If you're okay with thinning the curry, pour 1 US tbsp (15 ml) of milk into the pot that has the curry sauce in it, and mix it in to reduce the heat. You could also add abouy 1 US tbsp (15 ml) of coconut milk to the curry sauce to cool it down if it matches the flavor or if the curry already has a coconut base.

You can use it in place of dahi, but it can make the curry too sour. However, you can add a bit more sugar or spice to balance out the flavors if you want to use Greek yogurt. How is It Added to Curry? Typically, it is added to curry near the end of cooking.

You can make a curry less spicy by adding coconut milk, cream, yoghurt, or sour cream to your curry dish while cooking. These cooling ingredients aim to reduce the heat of your curry by spreading out the spice.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

Add more spices: Store-bought curry sauces often lack the depth of flavour that homemade sauces have. To remedy this, you can add more spices like cumin, turmeric, coriander, and garam masala. Use fresh ginger and garlic: Fresh ginger and garlic add a lot of flavour to curries.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

When to add coconut milk to curry? ›

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

The type of yoghurt that is typically used in Indian cooking is called dahi. Dahi is a type of yoghurt that is made from curdled milk. It is thicker and more sour than yoghurt, making it the perfect addition to curries and other savoury dishes.

What can be used in place of yogurt? Often you can substitute cream, sour cream or even milk or milk powder. In some situations even mayonnaise may be used.

Butter, ghee, mayonnaise, cow's milk, plain yogurt, cheese – particularly a soft, fresh cheese with a high fat content – and sour cream will all help to ease intense spiciness. Take note that this will also make your sauce creamier, if you are choosing to directly whisk in one of these products!

Commercial and mayonnaise-type dressings are prepared under strict quality controls (e.g. using pasteurized eggs) and the addition of acidic ingredients such as vinegar and lemon juice leads to an even more unfavorable environment for bacterial growth. This makes commercial mayonnaise safe, even in the microwave.

In many cultures, especially in tropical climates, spicy food is sought out for its ability to make the eater sweat. As it evaporates, the sweat cools down the body.