Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: rasseru on June 29, 2017, 01:09 PM
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Hi there, long time lurker and curry practitioner. Trying to be more involved now.
I am almost there with my curries! They are nice but still lacking something (this might be method), while also always having something - which is the point of this post.
I have a sour taste in my finished curries, and i dont know where its coming from.
My method is this:
onions
1 red pepper
1 carrot
ginger/garlic
cumin
turmeric
little salt
coriander stalks
some oil
water to cover - then boil all these for a couple of hours and then blend till smooth.
add water to get it to a thinner consistency prior to adding later.
then fry in oil:
chopped onion
garlic / ginger
tomato puree (from chopped tomatoes)
mix powder (small amount mixed with water to avoid burning)
add some base
precooked chicken
add browned garlic + some of its oil
add rest of base & cook till oil separates and consistency is good. add water if necessary
fresh coriander
this is my basic curry. It is pretty good. But every one I have done recently with this method has had a sour taste & i dont know where its coming from! its almost like lemon but I havent even added any.
Anyone have any idea what it might be?
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I don't know what is causing it, but what I would do if I were you would be to remove one non-essential ingredient at a time until the sour flavour goes. For example, in your base, you need water and onions -- all of the other ingredients are optional. In the main course, you need the oil, base, the chicken and the mix(ed) powder -- again, nothing else. If eliminating each in these does not identify the culprit, then you will need to repeat by eliminating one ingredient from your mix(ed) powder at a time ...
** Phil.
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Yeah, i am of the same thinking. Next time i make base i'll only use onions - it might be because i've been getting better after adding the carrots and peppers that i'm now overdoing it a bit.
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The base needs to taste sweet as that counteracts some of the sourness that might be encountered elsewhere, from blended tomatoes for example. The mix powder is then a likely culprit. Are you using a generic curry powder in it? If so try another brand. Also try tomato puree as that has a much more mellow flavour than most tinned toms. Also don't undercook the curry, have enough water in your base that it takes a good time to cook down at constant high heat. That should ensure any "rawness" is cooked out. Otherwise, what Phil said.
Oh, and I notice you're adding water to the mix powder to avoid burning. You could do worse than try my "bung it all in method" where this issue is not an issue! Just add all ingredients to the pot, stir to get it all mixed, and boil at maximum heat until done (good oil separation). Stir seldomly, once or twice maximum throughout the cook.
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The base needs to taste sweet as that counteracts some of the sourness that might be encountered elsewhere, from blended tomatoes for example. The mix powder is then a likely culprit. Are you using a generic curry powder in it? If so try another brand. Also try tomato puree as that has a much more mellow flavour than most tinned toms. Also don't undercook the curry, have enough water in your base that it takes a good time to cook down at constant high heat. That should ensure any "rawness" is cooked out. Otherwise, what Phil said.
Oh, and I notice you're adding water to the mix powder to avoid burning. You could do worse than try my "bung it all in method" where this issue is not an issue! Just add all ingredients to the pot, stir to get it all mixed, and boil at maximum heat until done (good oil separation). Stir seldomly, once or twice maximum throughout the cook.
Happens the same with puree. And I do add sugar as well, forgot to put that.
I generally like TRS spices as I can get big packs of them. Not sure another brand to try?
Curry is defo not undercooked :)
with stirring seldomly, does anything get burnt? is it burnt around the edges of the pan at all?
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with stirring seldomly, does anything get burnt? is it burnt around the edges of the pan at all?
Many believe that "burnt around the edge of the pan" is essential; they would term it "caramelisation", and tell you that it must be scraped off and stirred back in.
** Phil.
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I think you have to use a bit of good ol' common sense. If the edges of the pan look like they're going to burn then scrape around to avoid that. But, in general, use minimum stirrring of the bulk.
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I agree that the whole 'not stirring' thing is fundamental. To the extent that, becasue we're on electric and can't hit the good temperatures as the gas, with a thinnish base, ,I cover the pan for a few minutes, so as to let the condensation return to the sauce, further liquidize it, before eventually taking the lid off as it starts sticking. Bingo.
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It only takes one rogue ingredient to ruin a curry, had this with some ktc lemon juice, made my curries taste like a sweet and sour.
Are you using fresh garlic and ginger or is it a jarred one?
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Nazirs curry paste always has a sour / tinny taste to it - tasty though all the same - but not many places stock it.
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Interesting, I have this problem with probably half the curries I make. I tried the undercover base last weekend and wondered if it was that, but now I'm thinking maybe it's something else I'm doing
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I had a sour after taste and then realized it wasn't the curry but fags and cider to blame....
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I had this problem at the beginning too. You can try the sweeter spanish onions, or, what I do is to spoon off the surface froth/layer duting the boiling stage.
I think many of the bitter chemicals are in that area. It helps anyway. Try not to stir that layer back in.
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To the OP - what quantity of onions are you using? You listed all your ingredients but just "onions" so its impossible to judge whether the recipe is anywhere close to the right balance of ingredients. Too few onions in proportion to your other veg could give you a wrong flavour.
My other suggestion which you could try - see if discarding more of the root end of the onion helps with improving your results. The bitter flavour compounds are concentrated in the tough area towards the root end of the onion and although I would think they should get converted in the cooking process, maybe this is where your errant flavour is coming from.