Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Sverige on April 29, 2015, 08:45 PM
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I'm not one for putting sugar in every curry I cook, as if this is is needed I think It's a sign that you've not cooked your base right. However, there are certain curries which I think benefit from some sweetness, chicken tikka masala being one.
Question... When you add sugar at the beginning of a curry, while frying the spices, does the sweetening effect of the sugar reduce the longer you fry it? I mean is it like making a roux where the longer you fry the flour the less thickening power it has?
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Well, as you know sugars are complex molecules and undergo all sorts of transformations depending on what you do to them. ;D I've done some wonderful things with some types of sugar, particularly the ones that come from malt and corn, and with some help from very friendly and cooperative yeast strains.
I'm about to do CTM and the recipe calls for some to be added so I will. But, having said that I wont be putting in anywhere near as much as stated as I'm more a savoury person. I'm not a huge fan of overly sweet curry.
BTW Sverige, I finally got to finish my Lamb Madras, inspired by yours, and I must say it's bloody good. It will be magic later tonight.
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I'm not one for putting sugar in every curry I cook, as if this is is needed I think It's a sign that you've not cooked your base right. However, there are certain curries which I think benefit from some sweetness, chicken tikka masala being one.
Question... When you add sugar at the beginning of a curry, while frying the spices, does the sweetening effect of the sugar reduce the longer you fry it? I mean is it like making a roux where the longer you fry the flour the less thickening power it has?
a little sugar can help with acidity also :):)
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I'd use jaggery (think that's how you spell it!) as it seems to lend itself to curries nicely. A different kind of sweetness (a bit more subtle) and dissolves a lot more easily without any "granulation". A block of it lasts ages, as you only grate off a little bit at a time.
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I'd use jaggery (think that's how you spell it!) as it seems to lend itself to curries nicely. A different kind of sweetness (a bit more subtle) and dissolves a lot more easily without any "granulation". A block of it lasts ages, as you only grate off a little bit at a time.
yes that is what i use also :D :D should habe mentioned that bit oops ;D ;D