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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...

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...