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There is one simple thing you can do that will help that I haven't seen mentioned anywhere except in Barbara Tropp's first book. It's called something like..... "tempering" the meat (that's not the correct term). But anyway, you can do it in oil, or in water. I think oil may be more...

Thanks for the link. They look just like the Morrocan dry-cured olive, although they say that type is too bitter for snacking. The French "Nyons" olive is similar. It's salt-cured. It did occur to me that salting the olives might make the flesh firmer, but the ones I buy don't taste too...

I frequently make a dish of marinated olives using drained black olives, chopped garlic, olive oil, flavored vinegar, salt, and a little sprinkle of Italian herbs. But I'd like to make something like those wrinkled black marinated olives you can get at speciality stores. I don't know what...

Rob is correct in that salt is the only thing really needed. I use 1/4 cup salt (and 1/4 to 1/2 cup sugar) per quart of water. You need to brine for about 2 hours, and no more than 4-6 hours, or the meat will get too salty. Even if you can only do it for 1 hour that will make a difference...

Thanks, everyone, for the suggestions. I'll try them next time I make a curry and see what happens.

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...