Pages1 2

Author Topic: Golden Syrup in curries?  (read 10,038 times)

AI Summary
The discussion centers around the use of Golden Syrup and honey as alternatives to sugar in curries, particularly Pathia and Madras recipes. Several participants share their experiences, with some expressing positive results from using honey or Golden Syrup, while others prefer different sweetening methods, such as frying onions longer or using mango chutney. Overall, there is a consensus that experimenting with these alternatives can enhance the flavor of curries, though preferences vary among individuals.

0 Members and 1 Guest are viewing this topic

Offline Paul1980

  • Senior Chef
  • **
  • Posts: 80
Golden Syrup in curries?
« on: May 25, 2010, 01:24 PM »
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?
Logged

Offline Malc.

  • Jedi Curry Master
  • *********
  • Posts: 2,224
Re: Golden Syrup in curries?
« Reply #1 on: May 25, 2010, 02:28 PM »
I quite often add honey to varying recipes but haven't so far, to a curry.
Logged

Offline Domi

  • Curry Spice Master
  • ******
  • Posts: 878
    • xx_Dominatrix_xx@hotmail.com
  • Location: Yorkshire
Re: Golden Syrup in curries?
« Reply #2 on: May 25, 2010, 02:31 PM »
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.
Logged

Offline peterandjen

  • Indian Master Chef
  • ****
  • Posts: 309
Re: Golden Syrup in curries?
« Reply #3 on: May 25, 2010, 04:25 PM »
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.
Logged

Offline Razor

  • Jedi Curry Master
  • *********
  • Posts: 2,531
    • rayob@live.co.uk
  • Location: Manchester, England
Re: Golden Syrup in curries?
« Reply #4 on: May 25, 2010, 05:16 PM »
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 :)
Logged

Offline Malc.

  • Jedi Curry Master
  • *********
  • Posts: 2,224
Re: Golden Syrup in curries?
« Reply #5 on: May 25, 2010, 05:46 PM »
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.
Logged

Offline Razor

  • Jedi Curry Master
  • *********
  • Posts: 2,531
    • rayob@live.co.uk
  • Location: Manchester, England
Re: Golden Syrup in curries?
« Reply #6 on: May 25, 2010, 06:00 PM »
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 :)
Logged

Offline Malc.

  • Jedi Curry Master
  • *********
  • Posts: 2,224
Re: Golden Syrup in curries?
« Reply #7 on: May 25, 2010, 06:05 PM »
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.
Logged

Offline Curry Barking Mad

  • Spice Master Chef
  • *****
  • Posts: 512
  • Location: March, In the Fens.
Re: Golden Syrup in curries?
« Reply #8 on: May 25, 2010, 07:54 PM »
For me, using jaggery goor and mango chutney in a pathia works far better than granulated sugar,
Not tried honey yet though...
Mick
Logged

Offline JerryM

  • Genius Curry Master
  • **********
  • Posts: 4,585
  • Location: warrington
Re: Golden Syrup in curries?
« Reply #9 on: May 25, 2010, 08:13 PM »
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.
Logged
Pages1 2