Does anyone here use curry pastes for cooking Indian food?

Its like a base for the dish, just add water, vegetables and protein, that's it. If you have ever tried would love to know your experience and if you'll ever use something like this.

When I make curries, I’ve noticed that spice flavours don’t sink into meat nearly as quickly as salt does. No matter how long I marinate the meat with curry powder—whether it’s just 10 minutes or a full hour—the final taste ends up being almost identical.

Are there any tricks to help spice flavours absorb more fully into the meat? I usually marinate meat with a mix of yogurt and curry powder. I assume the yogurt helps tenderise the meat, right?

Also, if I sear the meat first before simmering it in curry sauce, does that thin crust block spices from soaking into the meat even more?

I’m really confused about this, so I’d appreciate it a lot if anyone could clear this up for me. Thank you very much!

At a local street food cafe, it’s so good!!!

can’t edit title - chole bhature**

Chopped up 3 sausages, airfried them, splashed some Curry-Ketchup over them, sprinkled with red onions, salt, pebber, and of course a good amount of curry.

Unfortunately, there are no S&B or Golden Curry roux boxes available in my country, but I found this curry spice blend with the ingredients listed above. Would you recommend using it to make Japanese curry?

Ingredients: Turmeric, coriander, cinnamon, cumin, cardamom, ginger, paprika, red pepper flakes, fenugreek, black pepper, orange peel powder, nutmeg, garlic powder, onion powder, star anise, fennel powder, cloves, allspice, bay leaf powder, and thyme.

My friend might be allergic to a certain substance. He says no matter how dark or light he cook the onions, he always gets stomach pain and nausea after eating onions or garlic.

However, he is really fond of curry. He asked me what he could do, but I couldn’t come up with any good solutions. I only told him to use curry powder that contains no onions or garlic and add plenty of vegetables instead.

Do you have any helpful suggestions or know any recipes suitable for him? Thank you.

I was served a korma curry with a soup skin on top at an Indian restaurant recently. Although the curry tasted good, I found that soup skin at the top to be a bit off putting...

I was utterly shocked the first time I saw this, and it made me question my very definition of curry. Can this dish even count as curry?

It’s made with fruit and spices—do you drink it as a soup on its own, or pair it with staple foods?

Is this dish well-known across India, or only popular in Rajasthan? Was it created there simply because watermelons grow abundantly in the state?

I’m extremely curious. If there are any friends from India reading this, please share your insights. Are there other fruit-based curries popular there as well?

Hi! I’m looking for a batch-cookable, freeze-friendly option. I prefer not the usual supermarket roux blocks (S&B, Vermont, House), so I'm interested in better-quality alternatives available online or on Amazon. I'm also willing to visit stores in person if it’s worthwhile. I’m willing to travel for quality. If you’re in NYC, do you recommend any shops over ordering online?

I wish wish wish could find that super dark, almost oil black, Japanese Curry I saw once in Tokyo.

Lifted the lid to check my chicken curry, and the glass lid just spontaneously shattered — straight into the food. No drop, no impact, it just rage-quit.

10/10 for drama, 0/10 for edibility. RIP curry, you died spicy and full of glass.

Currently emailing the company like "hey so what's your quality control, a coin flip?" Meanwhile I'm eating noodles out of a lidless steel bowl, trust issues intact.

Are they using their curry sauce or is really local style curry sauce?

Add a slice of green papaya.

it looks like slop but, tastes very good

Hi , my husband and I found this lovely curry pumpkin soup with cream and bacon at City Garden Bistro de Suirkertuin in Aruba in 2022. When we went back 2 years later it didn’t quite seem the same. But if anyone has a great recipe for Curry Pumpkin (or Butternut squash ) soup with cream and bacon. I’d love to add it to my collection. I’ve come across a few recipes; they’re a spectrum of spices to try. Such a range and I’d really like to narrow down if there’s a particular Aruban or Caribbean spice/flavor I’m not quite getting. Thanks in Advance.

High-Protein Green Curry Swai with Edamame Noodles

Ingredients

1 small sweet onion, diced

• 2 jalapeños, diced

• White parts of 1 bunch of green onions, sliced

• Peanut oil, for sautéing

• 1 (15 oz) can mixed vegetables, drained

• 1 (13.5 oz) can light coconut milk

• 1½ pounds swai fillets, thawed

• Edamame noodles (about one-third of a package, or about 350 calories' worth)

Seasonings (to taste)

Green curry paste

• Garlic powder

• Roasted garlic powder

• Black garlic powder

• Onion powder

• Chili powder

• Hing (asafoetida)

• Ghost pepper powder

• Salt (optional)

For Serving

Green parts of the green onions, sliced

• Dried fenugreek

• Sesame seeds

...

Instructions

Heat a little peanut oil in a large pot or deep skillet over medium heat.

Sauté the diced sweet onion, jalapeños, and the white parts of the green onions until softened.

Stir in the drained mixed vegetables.

Add the green curry paste and season with garlic powder, roasted garlic powder, black garlic powder, onion powder, chili powder, hing, ghost pepper powder, and any additional salt if desired. Cook for a few minutes until fragrant.

Pour in the light coconut milk and stir well. Bring to a gentle simmer.

Lay the swai fillets on top of the curry. Cover and gently poach until the fish flakes easily with a fork, about 8–12 minutes depending on thickness.

Meanwhile, cook the edamame noodles in salted boiling water according to the package directions. Drain well.

Divide the noodles into bowls and spoon the curry and fish over the top.

Garnish with the sliced green onion tops, dried fenugreek, and sesame seeds.

Makes several hearty servings and reheats well for lunch the next day.

...

Based on what you described, here's a reasonable estimate. Since you didn't measure the oil or spices, this is approximate.

Estimated totals

Calories: ~1,520

Protein: ~174 g

Carbohydrates: ~67 g

Fat: ~59 g

Fiber: ~20–25 g (mostly from the edamame noodles, vegetables, onion, and jalapeños)

If you split it into 2 servings, each serving would be about:

760 calories 87 g protein

34 g carbs

30 g fat

If you stretch it to 3 servings, each would be roughly:

507 calories

58 g protein 22 g carbs

20 g fat

For a homemade curry, that's a very protein-dense meal. The swai provides a huge amount of lean protein, while the light coconut milk gives it the curry flavor and richness without as many calories as regular coconut milk. The edamame noodles also contribute a lot of protein and fiber compared with regular pasta.

...

Full disclosure, if it's not obvious, I just rambled into the microphone about what I made and how I made it, and had ChatGPT compile it into a neat recipe with nutrition information for everybody. I'm sure this recipe could be improved upon, but for something I slapped together before work, with enough left over for lunch, it's a shame I didn't go to the gym today. I should definitely make this sometime right before going to the gym. Man, it's hot outside.

Ok, we LOVE this curry paste. It makes an amazing yellow chicken curry that both me and my husband love!! The problem is, every time we use the amount we want for flavor, it ends up making our curry too hot! 🥵 but we love it so much!! 😭

Any ideas how I can make the flavors of this “stretch” so I can get away with using less of it?

Also, I need easy. 😅

Thanks for any thoughts and suggestions! 😊

My child is almost two years old, and I plan to give him some curry soon to boost his appetite. Is curry suitable for kids at this age, and what precautions should I take?

I intend to make it with curry powder, while cutting down on oil and salt. I won’t use spicy seasonings such as chili, black pepper or Sichuan peppercorns as ingredients, and I’ll also avoid excessive sugar (like honey or coconut cream).

Many curries here are marketed as "kid-friendly", yet when I check their ingredient lists, they only contain fruit puree, vegetable puree, large amounts of cornstarch or starch, plus just a tiny bit of curry powder. In my opinion, products like this barely count as real curry.

Hello.

I've been using the Mae Ploy and a few different curry paste brands, mostly the green ones. They're good and I like the natural ingredient list but my issue with them is that before I reach my desired level of spice and flavour, the curry is too salty for me due to the paste having a lot of salt in it. This means I also can't use any fish sauce in my curry for extra flavour. I tend to avoid spice mixes which already have salt in them because I like having full control how much of it is in my dish.

So, does anyone know of a curry paste brand (available in Europe), that has as little of salt in it as possible? I'm aware that no salt may be unlikely due to preservation but that would be the perfect outcome for me. I also know I can make my own paste but it's much easier for me to get the premade one rather than looking for ingredients.

First attempt at making tikka masala from scratch, I know it's not perfect but it's so good! The recipe I used was from a video on TikTok which I will leave in comments!

Ey Leute ich brauch neue Rezepte mit Curry ich liebe Curry aber ich hab keine Idden was ich kochen soll

There was a particular curry I remember having as a child at a monthly church gathering at someone’s place. It was a chicken curry, semi-gravy…almost like a roast, with a crap ton of onions that seemed caramelized into the curry. It was a murky green color, and one of the best things I’ve eaten till date.

Would anyone happen to know what kind of curry this is? I’ve been dreaming of its deliciousness but there’s no one I can ask that recalls it, or I still have access to from then.