Frequently Asked Questions
We have been making curries for many years and our kits are based on our interpretation of these curries.
Old spices can be stale or odourless and result in a curry that is disappointing and tasteless. We only use the freshest spices in our curry kits. Our kits contain several separate bags of spices that are added at the appropriate stage of cooking in the recipe to recreate a traditional way of cooking a curry.
There are no artificial preservatives or additives that you might find in commercial curry sauces so you know exactly what goes into your curry.
The recipes have been designed to maximise the flavours within the spices and produce a flavoursome curry.
For diced onions, try and dice it finely. This will help create the base of your curry and will also help combine the flavours in your spices. The degree to which you fry your onion will affect the taste. They should be cooked quite slowly and at the very least it must get to the translucent and soft stage. Adding a little salt while you are frying your onions will help prevent burning.
Dry powders are very prone to burning so to avoid this, add a little water to the pan when frying your spice mixture or mix with a little water in before adding them to the pan. This slight re-hydration and extra moisture can help prevent your spices from burning.
There are several different methods depending on personal preference and the type of curry you are making. Here are a few options.
Add some natural (unsweetened) yogurt. A couple of tablespoons should do the trick. Keep your curry on a very low heat if you use yogurt so that it does not split. Do not cook for too long after you add the yogurt, just a few minutes should be enough.
Drain out some of the liquid into another pot and reduce that separately on moderate heat. Add the reduced liquid back into the main pot.
Tomato puree is another good thickening agent – if you are already using tomatoes in your curry then this might be a better option than yogurt. Add sparingly though as you do not want it to dominate the taste and remember to allow the curry to cook for a further 10 to 15 minutes after you add the tomato so that the puree cooks out.
If you are making a coconut based curry, you can add more coconut cream or some coconut cream powder to thicken your curry further or you could grind some desiccated coconut to a fine powder and add that in.
Spices need to be cooked. The aroma of the spices will change and let you know when they are cooked. Don’t be afraid of cooking your spices well, you can’t do it too much but it will be very obvious if you don’t do it enough. Be careful not to burn them! If you feel like your spice mix is looking dry and starting to burn, you can add more oil or a little water. If you are adding water just keep cooking and stirring until the water evaporates. Add the water a tablespoon at a time as you are trying to fry, not boil your spices.
Adding sliced chilli will add pockets of heat whereas mincing the chilli and stirring it through will heat the whole curry. Sliced chilli over the finished dish when serving is a good way to add extra heat. If you like a hotter curry, choose a chilli that has a higher heat rating.
Salt helps bring out and enhance existing flavours. This is true for everyone but different people have different sensitivities and want different amounts but the effect is the same. We use as little salt as possible in our kits to bring out the flavour. Where the salt comes separately in the kit, you can add as much or as little as you want.
The best approach is to use whole-milk (high fat) yogurt. It is also important to minimize the thermal shock to yogurt when adding to curry being cooked. First lower the heat and start with the yoghurt at room temperature and not directly from the refrigerator. Raise yogurt temperature gradually by mixing hot curry sauce little bit at a time to the yogurt. After the yoghurt temperature has risen sufficiently, add it to the curry. Turn on heat to finish making curry.
When adding yoghurt, gently fold it in by stirring in one direction until the yogurt is well blended.
If you want to use low fat yoghurt, use half the recommended amount and for the other half of the amount use sour cream and combine before adding to the curry.
Sometimes, it is possible to fix the yogurt after it has separated. Turn off the heat and make a paste by mixing one teaspoon of corn starch with ½ tablespoon of cold water. Stir the paste into the separated mixture and gently heat the curry to let it thicken and recombine the yogurt. Repeat if necessary.
Our kits should give you a delicate balance of flavours but if you feel that the curry is a little sweet, it needs rebalancing by adding a souring agent which can be done through adding a little salt or some lemon or lime juice.
Our curry kits are designed to be flexible. Although the cooking process is important, the main ingredient can easily be substituted. If you want to use fish instead of meat, simply add towards the end of the cooking process. Alternatively, you could create a vegetarian dish instead of the meat or fish, simply adjust the cooking time by adding to the curry so the vegetables are just cooked through.
Extra ingredients such as peppers and potatoes for example can also be added to suit your taste.
Postage and packing is free for orders over £10. We aim to post your kits fist class the next working day with Royal Mail.
Yes, we have customers in many European states who order our curry kits. Sending outside of Europe is more difficult due to the individual countries import/export regulation rules.