Can someone tell me how to prevent yogurt from curdling when I add it to a curry?
Generally, I fry the spices or the curry paste, and add the meat, vegetables, etc, and fry them. Then I add yogurt to thicken the sauce.
But no matter how I do it, I haven't been able to stop the yogurt from curdling!
Any suggestions?
Generally, I fry the spices or the curry paste, and add the meat, vegetables, etc, and fry them. Then I add yogurt to thicken the sauce.
But no matter how I do it, I haven't been able to stop the yogurt from curdling!
Any suggestions?