Expert Tips For Making The Perfect Curry, From when to add the spices to using natural thickeners, three experts advise on making tasty curries. Expert tips for making the perfect curry, An estimated 23 million of us tuck into a curry at least once a month. And if you're a curry fan, you don't need to rely on pre-packed jars and ready-meals. To mark National Curry Week (8-14th October), we asked three experts to reveal their secrets for making the perfect curry at home.
Stir in garam masala towards the end of cooking While some spices are best added to the pan at the start of cooking, there are benefits to stirring garam masala in at the end. We asked The Ambrette's Michelin-rated chef Dev Biswal. "Generally, it's better to add garam masala at the end of the cooking process, as it works on an aromatic level, raising the whole nature of the dish," he told us. Stir a little into your dish just before you serve it to release all those fresh, vibrant aromas.
Use natural thickeners for a silky texture Sometimes, a home-made curry doesn't have the thick, silky sauce you often get in restaurants. Indian chef and food writer Maunika Gowardhan suggests stirring in natural thickeners to give your dish the right texture. "Tomato purée, coconut milk/cream and yoghurt all work as perfect thickening agents for a curry", she told us. Some recipes also call for ground nuts, such as almonds or peanuts which thicken the sauce and add sweetness.
Stir in garam masala towards the end of cooking While some spices are best added to the pan at the start of cooking, there are benefits to stirring garam masala in at the end. We asked The Ambrette's Michelin-rated chef Dev Biswal. "Generally, it's better to add garam masala at the end of the cooking process, as it works on an aromatic level, raising the whole nature of the dish," he told us. Stir a little into your dish just before you serve it to release all those fresh, vibrant aromas.
Use natural thickeners for a silky texture Sometimes, a home-made curry doesn't have the thick, silky sauce you often get in restaurants. Indian chef and food writer Maunika Gowardhan suggests stirring in natural thickeners to give your dish the right texture. "Tomato purée, coconut milk/cream and yoghurt all work as perfect thickening agents for a curry", she told us. Some recipes also call for ground nuts, such as almonds or peanuts which thicken the sauce and add sweetness.
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