Topic: Yoghurt for your curry

[Bobby Bhuna]

I tried adding a tbsp of yoghurt to my curry yesterday near the end of the cooking stage. I used natural live yoghurt of the Pakeeza brand, from my local Indian type store. The guy said that's what you used in curry. Well it curdled a little and tasted too strong. The end result was that the curry tasted crap. Does anyone have any advice on the subject? Thanks, BB.

[Curry King]

I used to put a mix of pataks and yogurt into every curry after a recommendation, at the time I thought it added a certain extra to it but soon gave up using it.  This was a while ago pre cr0 days on in2curry, don't know if anyone else remembers but this guy had been shown it in a demo?

[parker21]

hi bb
KD says in her book add a little tandoori marinade to lift/enhance the dish near the end of the cooking time.hope this helps
regards
gary

[Bobby Bhuna]

My question is more why did the yoghurt I used curdle? Was it because it was set live yoghurt? Should I be using something else? Did I add it at the wrong stage?

[Tamala]

Try adding it (frying it) at the beginning of the cooking stage just after youve fried the spices and youve added the meat.  Any run of the mill plain (or greek) youghurt will do

Why are you adding yoghurt anyway?  What sort of curry are you supposed to be trying to make?

[Bobby Bhuna]

I know this sounds ridiculous, but I was trying a tbsp in my Madras. The Madras from my local is less transparant and orange coloured than mine. It's more of a dull brown. I can taste a very subtle hint of coconut and a strong taste of green chillis that I can't seem to replicate.

To be honest I'm just lost at the quality of it compared to what I can make. I've had a lot of s**t take aways ut this one really is excellent no frills BIR style and it blows me away. I'm a little depressed that despite all this progress, the BIR a short walk from my flat can knock up a curry in 10 minutes that is miles better than the best curry I've ever made.

[SnS]

Despite not being able to replicate their Madras Bobby, I really do not think adding yoghurt is the answer.

I have a new base (modified Saffron base) if you want to test it? I havn't posted it yet as I'm still proving to myself that it works okay (on the third batch at the moment).

SnS 

[Bobby Bhuna]

Despite not being able to replicate their Madras Bobby, I really do not think adding yoghurt is the answer.

I have a new base (modified Saffron base) if you want to test it? I havn't posted it yet as I'm still proving to myself that it works okay (on the third batch at the moment).

SnS 

You know I'm always up for a good testing sesh but I just made 6 litres of Safron on Saturday, and I have a really tiny freezer. To be honest though I'm likely to just chuck a lot of it as I feel like I'm getting nowhere with it. I do like the base but I think the Coriander and Cumin are too much. All my curries smell, taste and look like the base and I'm really not enjoying them.

I think it's really time for me to take a step back and re-evaluate my curry cooking because these recent BIR Madras of mine have really given me perspective... My curries aren't even close to a really good take away and a bit less of this and that in my base will not change that. I really don't know where to go - I've made 4 curries this weekend trying to get it right but I'm nowhere near...

[SnS]

Bobby

Just because this new place produces a Madras that you like better than your own doesn't mean that the one's you've been producing are no good. You've already said that yours is better than all other Curry takaways in your area so they can't be that bad.

This new place may have a different method of producing it and although it may taste better to you, you just need to find out what method and ingredients they use.

I cannot believe the base gravy will make that much difference anyway, so it's something they're putting into the curry that you really like but cannot identify. Stick with it matey.

SnS 

[Bobby Bhuna]

Thanks mate, you're right enough. I just need to learn what they're doing. It just seems that noone wants to give away their secrets! I would pay a fairly substantial sum for their base / madras recipe.