MALAYSIAN-STYLE BEEF CURRY RECIPE - TOM KERRIDGE (2024)

FAQs

Can you add milk to a curry? ›

Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

A curry can be sweetened by adding honey, syrup, or sugar. These ingredients add flavour and balance to a sour or bitter curry. Add around one tablespoon of either ingredient to your curry while cooking and taste. Continue to slowly add syrup, honey, or sugar to the dish until a sweet flavour is achieved.

I normally go for single or double cream. On this occasion, out of cream, I went for greek yoghurt which was not bad. Pretty tasty in fact, but I still wish I had cream. I think you can just about get away with a full-fat natural or greek yoghurt in a Korma.

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Some curries or Indian dishes call for heavy cream as a thickener, so this is another choice that works well. Heavy cream adds a richness that's perfect with curry and soups. Use it as a 1:1 substitute for coconut milk.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

The type of yoghurt that is typically used in Indian cooking is called dahi. Dahi is a type of yoghurt that is made from curdled milk. It is thicker and more sour than yoghurt, making it the perfect addition to curries and other savoury dishes.

Is it better to put yogurt or cream in curry? ›

A Yes, you can use cream or crème fraîche in your curries. What you will get is the same delicious creamy quality to the curry as if you had used yogurt, but it will simply be a little sweeter and milder in taste. You should spice your curry with this in mind.

So, instead of cream, I use yogurt and butter (cream's close cousin) to get that rich and velvety tomato gravy for my Chicken Tikka Masala. If you are one of those people who love cream in their Chicken Tikka, then swap out the yogurt and add it. It's all good.

First off, cooking meat causes it to lose moisture and the tissues shrink, making it tougher. Braising (cooking meat in a liquid) allows the meat to reabsorb moisture and breaks down the tough tissues. This lead to a more tender piece of meat.

The secret to this dish is slow cooking for that tear-apart tender texture. Uncover and cook for a further 1 hour 30 minutes over a low- medium heat. By now the beef will yield under a little pressure (see tip). Scatter with coriander, squeeze over lime juice and serve with chapatis, if you like.

Chuck Steak

Chuck is juicy, flavourful, and versatile with the fatty juices providing a rich, delicious curry. Plus, the chuck steak is easy to cut into small pieces, so it cooks quickly and evenly.

Coconut milk as a curry sauce base makes the dish creamy, sweet and give it a thicker consistency. The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild. Water on the other hand dilutes the dish and makes it a bit runny.

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Add dairy.

Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce.

Yes, but it depends on the dish. In case of Indian curry dishes: Most North indian curry dishes do not use coconut milk; but cow/buffalo milk, or even better, Yogurt or Curd.