Cooking Tips

1) Condiments and Toppings for Curry

Arranging a variety of condiments on the table and adding an attractive topping to rice enhances food visually, adds pleasure, and whet your appetite. Condiments may be sweet, hot, sour, crunchy like nuts or something flavorful. Condiments can not only change the flavor of a curry as desired, but also serve as side dishes.

A variety of condiments and toppings should be arranged on the table so that guests can choose what they like and enjoy curry created to suit their own taste. The type of condiments and colorfully arranging them are important. Hardboiled eggs and fruits especially add nice color to your table.

Sweet Corn Pineapple
Kiwi Fruit Cheese
Tomato Plain Yogurt
Sliced Almonds Ham
Boiled Eggs Raisins
Strawberries Sausages

2) Why You Should Turn Off the Heat Before Adding a Roux When Preparing a Curry or Stew?

Temporarily turning off the heat lowers the temperature in the pot, making it easier to dissolve the roux. When a roux is added to a simmering pot, the flour contained in the roux forms a film, which makes it difficult to dissolve. Turning off the heat immediately lowers the temperature in the pot to about 195°F, which is an ideal temperature for the roux to dissolve easily.

3) You Added a Roux, but It Just Won't Thicken

The thickness (viscosity) of a curry comes about by the action of starch when the flour contained in the roux is heated. A curry will apparently not thicken if there is not enough heat after adding a roux to the pot. Factors which impede thickening include using too little roux, adding too much water, and using vegetables with a high water content.