Pro Tips
Tips for a Perfect, Balanced Curry Every Time
Simple chef-approved tips to help you control heat, texture, spice, and flavour—so your curry turns out rich, smooth, and just right, whether you’re cooking for one or many.
Please dissolve the curry powder thoroughly at the start and ensure the lamb, prawn or chicken is fully covered before closing the lid.
Please use the TABLE that’s provided if you are cooking for more than one.
When cooking for more than one, the measurements are NOT linear.
Always use fresh ingredients, and avoid frozen items, as they can affect the final thickness of the curry.
LOW FLAME, always please (less haste) – Dial in 2 or 3 if your cooker dial runs from 1 to 10.
If the curry is ‘too thick’, it’s probably due to a higher heat setting; use single cream to thin it down.
If the curry is ‘too spicy’ for your palate, please add yoghurt (before the curry has a chance to cool down).
SALT is unique to each person, and we have settled for a happy medium – please use extra if needed.
Boiled water, fresh from the kettle — it makes a difference.
THE TRUTH
- Authentic Indian curries are not always RED and RARELY taste sweet or have sugar in them.
- Milk and dairy are not typically used in Indian curries, except for a few unique dishes.
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What Goes Well With The Curry?
Rice, of course, goes well with the prawn curry.
Naan and parotta-type breads pair well with the lamb curry.
Other types of soft bread & rice go well with the chicken curry.
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Emphasising convenience. No compromise. Precise instructions.
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Jonathan Doe
ABC Architect
Authentic curry that’s bold, rich, smooth and unbelievably easy.
Note
MEASUREMENTS ARE NEVER LINEAR WHEN COOKING FOR MORE THAN ONE – FOLLOW THE EASY-TO-USE TABLE FOR EVERY DISH.