Home curries
- Thread starter jomo1972
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The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Steve Kroll
Wine Guy
Never noticed that, and not having seen your recipe(s) I couldn't begin to guess why. Maybe you could post one?
Andy M.
Certified Pretend Chef
If your curries look watery, do the last part of the cooking with the lid off so some of the water will evaporate.
Steve Kroll
Wine Guy
The recipe you posted is prepared in a slow cooker. That might be part of the problem. As it cooks, any juice or fat that is released from the meat will contribute to the overall liquid in the dish, rather than evaporating as it would in a stove top skillet/pan.
Typically when I make a curry and the consistency is thin, I'll remove the cover and let it reduce a bit. That isn't an option with a slow cooker because that isn't the way they are designed to work.
For the specific recipe you posted, I would suggest using a leaner cut of meat. You might also want to drain the tomatoes, as well as use Greek style yogurt, which has a thicker consistency.
Or you could always eliminate the slow cooker and try a more traditionally prepared recipe. Perhaps something like this one:
http://www.bbc.co.uk/food/recipes/aromatic_beef_curry_90850
Typically when I make a curry and the consistency is thin, I'll remove the cover and let it reduce a bit. That isn't an option with a slow cooker because that isn't the way they are designed to work.
For the specific recipe you posted, I would suggest using a leaner cut of meat. You might also want to drain the tomatoes, as well as use Greek style yogurt, which has a thicker consistency.
Or you could always eliminate the slow cooker and try a more traditionally prepared recipe. Perhaps something like this one:
http://www.bbc.co.uk/food/recipes/aromatic_beef_curry_90850
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Thanks.
I have tried home made curries otherwise than in a slow cooker but I still don't get the consistency you get in a restaurant.
Can you cook in Greek yogurt for long?
I was really hoping to find slow cooker recipes though.
I have tried home made curries otherwise than in a slow cooker but I still don't get the consistency you get in a restaurant.
Can you cook in Greek yogurt for long?
I was really hoping to find slow cooker recipes though.
Mad Cook
Master Chef
Most slow cooker books suggest using less liquid that you would in any other cooking method because you don't get the same evaporation.
Some "curry" dishes are supposed to have runnier sauce but it shouldn't taste watery. I'd suggest you use less water than your recipe says but be prepared to add more as you go along..
As for cooking with yoghourt - it's inclined to split so better added at the end unless you stabilise it with flour or corn starch - useful article here
http://www.foodrepublic.com/2012/09/18/dos-and-donts-cooking-greek-yogurt
Lentils are used in some curry recipes both for protein and for thickening. Likewise coconut and ground almonds. You might have had these in Indian restaurants
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Mad Cook
Master Chef
Point 4 of this recipe tells you to press the ingredients down so they are covered by the liquid which suggests there isn't a lot of liquid.
buckytom
Chef Extraordinaire
the best way i've found to keep lids just slightly up on any cooking device to allow reducing or thickening is to put a chopstick or a thin skewer under 1 end of the lid across the cooking vessel.
it keeps the lid fairly balanced to retain heat while giving enough space for the moisture to escape.
it keeps the lid fairly balanced to retain heat while giving enough space for the moisture to escape.
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