Topic: Golden Syrup in curries?

[Paul1980]

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?

[Malc.]

I quite often add honey to varying recipes but haven't so far, to a curry.

[Domi]

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.

[peterandjen]

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.

[Razor]

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

[Malc.]

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.

[Razor]

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

[Malc.]

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.

[Curry Barking Mad]

For me, using jaggery goor and mango chutney in a pathia works far better than granulated sugar,
Not tried honey yet though...
Mick

[JerryM]

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.