Curry - missing ingredient

banja

banja

banja

Soldato
Joined
4 Aug 2006
Posts
2,580
I like to cook my own curries. I'm not very good really though. The one book I have used which I think is quite good is The Curry Secret - Kris Dillon. Other than that I just make it up as I go along.

However, when I have restaurant or take-away curry often there is a taste / ingredient which I can't place. It's a slight tangy, sharp taste, very moreish which makes the dish super tasty. It isn't in every curry, or even used at every restaurant, but when it is used it really adds to the flavour, but I have no idea what it is. I know what isn't:

It isnt:

Cumin
Turmeric
Garam Masala
Chilli (powder)
Coriander leaf
Paprika
Garlic / Ginger

It might be a combination of things, or just a method. Any one have any idea? Sorry it's a bit vague.
 
I always stick a spoon of mango chutney in my indian style curries, when i do a Thai / Penang / Massaman, i always use lime leaf and lemon grass. In a Rogan josh, plenty of cloves and crushed green cardomom pods.

What yo're using in your list is essentially a basic curry mix, maybe you're not using enough to give you the bite you're after, add more coriander, ginger and chilli and taste, add more then taste etc.
 
Tamararind closely matches the description I guess.

Fenugreek also makes a huge difference to curries and even a small amount can make or break a good curry imo.
 
Last time I made a big batch of curry I found adding a bit of chicken stock added a bit more depth of flavour and better mouthfeel. Try that?
 
Nasty smelling stuff though :) Even fenugreek lingers in my house for days after. It does add something you can't really replicate though.
 
Enough oil. A lot of spice flavours are only brought out with enough oil.
Also find ghee makes a much better curry.

As said taming has a fruity sour taste.

And always find the base then cook method gives better results. Even if it's just a quick base, in blender then back in the pan.
 
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Ta, will seek out Tamarind.

It's not cardamom, although I am a fan.

I usually use oil, so I might give ghee a go as well.
 
Fenugreek most like, also cothes, cardamon and Fenugreek all find their way into various curries. Also tomatoes can add a sweet-sour tanginess. For your standard tika masala lemon juice goes a long way in rounding out the flavour and combating the richness

As mentioned above, you need plenty of fat/oil to get the best aroma out of many spices.


For thai curries fish sauce is paramount, even although it is absolutely vile stuff in its pure form and even when in the curry the aroma is not great IMO, but the taste it adds is incredible and needed.
 
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