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Author Topic: Bitter curry problem  (read 22,945 times)

AI Summary
The discussion addresses the issue of creating a bitter curry sauce, with several contributors suggesting potential causes and solutions. One user points out that pureeing onions before cooking can lead to bitterness, recommending boiling them first to enhance sweetness. Others mention that using aluminum pans may cause chemical reactions that contribute to bitterness, and emphasize the importance of properly frying spices to avoid burning. Overall, the community consensus suggests that both ingredient preparation and cooking methods are crucial to preventing bitterness in curry sauces.

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Offline Chil

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Bitter curry problem
« on: November 23, 2005, 10:35 PM »
Hope you can help; I am, occasionally, creating an unwanted, bitter curry sauce. Can you tell me why, how to avoid it and, if possible, how to recover the sauce, please?

To create a curry sauce I often use pureed garlic, onion, ginger and a little water as a base. This is fried gently for 10-15 minutes until it starts to take on some colour, but not too much. I then add a can of tomatoes with curry powder, cumin, salt, pepper, etc. Sometimes the sauce turns out bitter/sour. Adding sugar does not help.

So far as I know, I am not burning the garlic/onion/ginger - no burnt smell or colour. All ingredients are fresh.

I think it is something to do with the onion/garlic/ginger mix, because this can smell odd when cooking - very soapy smell, I would say.

This sounds daft, but could it be some sort of chemical reaction between the base ingredients?
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Offline pete

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Re: Bitter curry problem
« Reply #1 on: November 23, 2005, 10:38 PM »
If you puree onions, before cooking, you will always get a bitter horrid taste.
You need to boil them, in a little water, for at least half an hour.
Puree them then and they will have a sweet taste
Check out the curry sauces section
https://curry-recipes.co.uk/curry/index.php?board=2.0
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Offline Chil

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Re: Bitter curry problem
« Reply #2 on: November 24, 2005, 09:53 AM »
Thanks, Pete.
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Offline DARTHPHALL

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Re: Bitter curry problem
« Reply #3 on: November 24, 2005, 06:11 PM »
Also are you cooking in Aluminium Pans ?
As we have had new members asking about bitter tastes in their Curries before, sometimes it is caused by the ingredients reacting with the soft metal of their Pots & Pans etc..
Hope this is of some help.
DARTHPHALL..... 8).....
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Offline raygraham

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Re: Bitter curry problem
« Reply #4 on: November 24, 2005, 07:45 PM »
Hi,

The pans may be the problem in the bitter taste.
I bought a very large 14" Wok which is heavy cast iron and made by "Bodem". It comes with a glass lid.
It is the best kitchen tool I have ever bought. It has a very thick heavy base and it gets mega hot, doesn't stick and nothing burns in it at all.
It is also almost big enough to take the full contents of Darths 30 Onion base! Although it cost ?40 I don't think you can beat it for curry making.

Regards

Ray
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Offline Mark J

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Re: Bitter curry problem
« Reply #5 on: November 25, 2005, 12:55 AM »
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Offline raygraham

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Re: Bitter curry problem
« Reply #6 on: November 25, 2005, 09:41 AM »
Hi Mark,

Yes, that's exactly the one! I got mine in Fenwick's in London but it is good value on the site you found and postage is pretty good seeing as it weighs a ton. Like the description say's it holds heat and has a very even heat distribution too.
It's just a bit tricky to wash as it is a bit big for my sink!
A cracking piece of kit though!

Ray
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Offline Ashes

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Re: Bitter curry problem
« Reply #7 on: November 25, 2005, 06:17 PM »
Burnt spices also make curries bitter, make sure they dont stick to the bottom.
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Offline Curry King

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Re: Bitter curry problem
« Reply #8 on: November 25, 2005, 07:53 PM »
I agree with ashes, if the spices turn too dark its game over your better of binning it and starting again.? You need to fry them enough so the curry is not powdery but overcook and its bad, i've done it enough times.? Im sure half the "taste" comes from frying the spices just right.
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