Kitchen Cheats: Make The Best Curry Of Your Life

by Edwan S. Photography FriedChillies on Fri, December 05, 2014

Curry is virtually a staple of almost any Malaysian household. It's easy to see why: they're often spicy and creamy, just right for the Malaysian palate. Here are tips to make restaurant quality curry at home.

Big, bold curries make Malaysians happy!

Curry, or gulais in our local parlance, are a staple of the Malaysian table. I think there’s a version in every culture we have: Malay, Chinese and of course Indian. In fact the term curry can mean any number of different dishes! Well whatever the curry variety, you can bet that there are loads of delicious versions using a myriad of ingredients. Here are our tips on cooking the best curries of your life.

Roast & Grind Your Own Spices
Curry powders are totally fine but to make a curry that all curries aspire to be, it’s time to break out the grinder. All curries start off as a mixture of different spices anyway so why not make your own? The best thing is that by roasting or toasting your spices fresh, it ensures the flavours are all super intense and delicious. Plus you get to control exactly how your curry will taste like.

Spices are always ground fresh in the curry capital of the world, India

Fry Your Meat First
This is a technique stolen, er, I mean, borrowed from Western cookery. Searing your meats allow them to take on colour and more importantly flavour. Once the meats go into the pot, that flavour will enhance the broth and make it even tastier. Just fry off the meat in a bit of oil before adding it to the broth. Trust me, it’ll make a world of difference.

A well made curry is one of the great foods of the world.

Cook Low & Slow
Like a lot of good things, curry shouldn’t be rushed. Boiling away a whole pot of spices, veggies and meat will only cause the curry to lose a lot of its flavours (through evaporation) but will also either make the meat dry and tough, the veggies to lose all its nutrition and the resulting kuah will taste flat. Boiling should just be used to bring the temperature up, but then bring the fire down and simmer slowly. It’ll make the curry much better in terms of depth of flavour i.e. YUMMIER CURRY.

Creamy, flavourful and packing a punch: no wonder Malaysians love curry.

Use The Cream Sparingly
Coconut cream or evaporated milk is often used to lend body and thickness to a curry but it can be a bit overbearing. Yes, we know the creaminess of a good curry is one of the best things in life, but dousing the whole pot with cream will actually make it less appealing. Instead, take your time and cook it low and slow until the broth has reduced by half… and then put in some cream! Not only will a reduced curry liquid yield intense flavours but by adding the cream at the end, it’ll also make the curry more balanced and the cream is less likely to split too!