Got a Cooking Question?!
Help! My curry is:
- Too hot - Serve alongside some natural yoghurt or a yoghurt dip to help neutralise the chilli. We would almost always serve a yoghurt dip alongside a curry anyway, as the contrast of flavours is delicious. You can also add more ingredients into your curry to dilute the heat (such as an extra tin of tomatoes or coconut milk). If you haven’t added the full 1kg of ingredients this will also make the curry hotter than you thought, so be sure to add the right amount.
- Too mild - We suggest eating a strong pickle alongside your curry to add some heat, we like Geeta’s Chilli Pickle or Priya’s Lime Pickle. You can add some fresh chilli or chilli powder to your curry, but we recommend cooking it for at least another 15 - 20 minutes to distribute the flavour and heat evenly. Of course, if you’re feeling brave, garnish with thinly sliced raw chilli for added heat.
- Too wet - Take the lid off the pan to help the sauce reduce.
- Too dry - This is down to personal preference. Some of our curries, such as the Bhuna, are traditionally served dry. However, if you would like more sauce, be sure to cook the curry with a lid on. You can also add a splash of water or some more tomatoes until you reach your preferred consistency.
When should I start cooking?
We always recommend cooking the night before, and reheating the next day for maximum flavour, but this takes willpower (and planning ahead)! Basically, the longer you cook it for the better; if you only have half an hour, so long as your meat is cooked through, then you’re fine. A few hours is even better - you can do this on the hob, or chuck it in a casserole dish in the oven. If you have a slow cooker, then add slightly less liquid and cook on low all day (click here for more slow cooker tips). If you're using fish, cook the sauce alone before adding the fish in 10 minutes or so before serving. Check out our blog post for more information on cooking fish curries.
What should I put in my curry?
If using veg, we suggest a maximum of three varieties so the flavours don’t get too confused. You can add veg raw into the sauce, although sometimes roasting your veg first can add a delicious texture and flavour. If using meat, cheaper cuts are much better for slow-cooking, and as mentioned above, slow-cooking is the best! We would always avoid chicken breast and use thighs instead, which is much less likely to dry out. Always add meat raw into the sauce, allowing the flavours to really be absorbed. You could also add pan-fried paneer, fish or seafood. Or combinations of meat and veg, or fish and veg. It is down to what you and your family like to eat! If you come up with any particularly delicious combinations, let us know on Facebook.
I'm feeding less than 4-6 people, what do I do?
You can split the sauce before you put the main ingredients in then freeze half to use with other ingredients at a later date, as we've suggested here for the Dhansak Curry Pack. Alternatively, you can make up the entire pack with 1kg of ingredients and either keep the leftovers in the fridge (they'll last a couple of days) or freeze what you don’t eat. The freezing process doesn't make the curry lose flavour, it'll still taste great!
How would you recommend eating a curry?
We would never just eat a plain meat curry with rice. We'd always serve our main curry with:
- A selection of pickles and chutneys, or some yoghurt (plain yoghurt can be a bit dull so try our spiced Tarka Yoghurt for something a bit different).
- A veggie side or two. Our favourites include a Dhal and some Simple Fried Greens.
- A salad (try our crunchy Kachoombar) or some breads.
- Garnishes for your curry are also important, and an easy way of adjusting flavours to suit individual palates.
There is very little extra time involved, as these extras can be as simple as opening a jar! Everyone can make their plate up exactly how they like it, with a great variety of flavours, textures and colours.