Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Paul1980 on May 25, 2010, 01:24 PM
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I have been adding Golden Syrup to my Pathia curries lately rather than adding sugar. Doing so I have been making my best Pathia's using this as an alternative ingredient to sugar. I did add a tsp full to a CA Madras the other night and it did taste better than the standard one with sugar in.
Has anyone else used this or honey in their curries?
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I quite often add honey to varying recipes but haven't so far, to a curry.
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I've used golden syrup in other dishes in place of honey but never in an Indian...I actually prefer it for chinese sticky ribs over honey as it seems to give a better depth of sweetness and a far better stickiness :)
I'm a pathia lover though so I might give it a go though I prefer to use mango chutney for sweetening a bit and using minimal sugaring to counter the tamarind sourness.
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When i went to watch the local chef's knocking up a curry they had a tin full of melted ghee with honey mixed in Which they paint on naans before shoving em in the tandoor.
Also Pat chapman uses honey in his recipe for do-piaza p112. Curry Club Balti Curry Cookbook.
Ive also seen quite a few uses of honey in a lot of indian recipes when trawling the internet.
I might try it on my naans, i know the ghee adds a lovely sweetness.
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Hi Paul,
I went through a phase of using honey in place of sugar in my curries. I did believe at the time that it was a marked improvement for me. Then I realised that I was getting a thicker consistency than I desired so I left it out. And as sure as eggs are eggs, I thought that, that, improved my curries lol.
I now try to get my sweetness into the base by slowly frying the onions off for about 30 mins before I put the rest of the ingredients into the pot, this now seems to work well for me.
Hope this helps Paul,
Ray :)
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If you want to add sweetness to the base, try adding the lemon as I did in my test base. I was surprised how much it imparted to the base after being blended it's rind.
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Hi Axe,
Did you actually blend the cooked lemon then, rind included? I would of thought that the pith would give it a bitter note?
Well, you live and learn. I might give this a go on the Razor base next time :)
Ray :)
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The only thing I was careful to remove were the pips, which I hadn't given much thought to when I simply lobbed the lemon in. Next time, I will remove them before putting it in. But yes, I simmered the base with the lemon intact with it's rind and blended it at the end.
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For me, using jaggery goor and mango chutney in a pathia works far better than granulated sugar,
Not tried honey yet though...
Mick
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the only dish i use honey is for butter chicken and feel it works real good. i think golden syrup could probably work the same although i've never tried it in curry.
has anyone tried black syrup - what u use for bonfire toffee - i have it on my mind to try out.
ps mango chutney (ashoka recipe) in pathia for me too.
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Jerry,
has anyone tried black syrup - what u use for bonfire toffee - i have it on my mind to try out.
You are without doubt, the Heston Blumenthal of cr0 mate lol, ;D ;D ;D
Ray ;D
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Razor,
no not really although i do like the guy and gel well with the show.
as us know that difference between the good and the best BIR is well worth striving for (and of course eating real good curry along the journey beats most things)
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I?ve tried this and worked out ok for me.