How to fix the taste of bland curries in 5 interesting ways | The Times of India (2024)

FAQs

How to fix the taste of bland curries in 5 interesting ways | The Times of India? ›

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.

Adding a pinch of sugar can reduce heat levels – just be sure to taste each time before adding too much. If your curry has a tomato base, adding extra tomatoes is a great way of cooling down a hot curry. The choice of using tinned tomatoes, passata, fresh tomatoes or even ketchup is up to you.

Acidic ingredients like lemon juice or vinegar can cut through the spiciness and provide a tangy flavor. Yogurt or sour cream can help cool down the heat and add a creamy texture to the curry. By using starchy foods like potatoes or rice, you can counteract the spiciness and mellow out the flavors.

You need to have a combination of masalas/spices to bring out the curry flavour. Say if you are cooking chicken curry - the dry ingredients I use is chilli powder/coriander powder/cumin powder/curry powder and a dash of garam masala.

Curries can be bland if you haven't used enough of the base aromatics of garlic, ginger, and onion. The onion should be caramelized in oil until well browned and flavorful. Spices should not be old enough to lose potency and preferably should be toasted and ground yourself.

Add 1-2 spoons of lemon juice to any dish prepared with vegetables and cook it for a few minutes on low flame and it will bring down the hot spicy taste of garam masala. Cashew or almond paste can also be used to balance the taste of garam masala in both vegetarian and non-vegetarian dishes.

How to make curry more delicious? ›

Citrus-scented cleaners and deodorizers work well to neutralize curry odor, as the acidity present in lemon counteracts the vaporized cooking oils. So, when you can, reach for citrus-based cleaners and lemon essential oil to improve results.

Let it cook for as long as possible. Simmering a curry allows time for the flavours to infuse; a long, slow simmering time generally produces the best curry. Flavours will continue to infuse even when the curry is taken off the heat, so do allow time for the curry to “rest” and cool down before serving.

Use fresh ginger and garlic: Fresh ginger and garlic add a lot of flavour to curries. You can add them to the sauce while it's cooking. Add a touch of sweetness: Some store-bought curry sauces can be quite sour.

If you want to bring a bit of heat to the curry, try adding some chili powder or cayenne pepper. If you want to add a bit of smokiness, try adding some smoked paprika or cumin. You can also add fresh herbs such as cilantro or mint to bring freshness and flavor.

Add Sugar

Sugar is one of the most effective ingredients when it comes to adjusting flavours in a dish. This is also true for reducing sourness from curries. Add half teaspoon of sugar to your curry and give it a nice mix. You can add more sugar if you feel the curry is still sour.