Everyone loves a delicious plate of curry, especially for an amazing Sunday lunch. With its immaculate flavours curry always brings a wholesome and comforting vibe. But sometimes cooking this dish can be challenging especially if it always seems to curdle when adding some cream. But do not let the fear of curdling prevent you from learning to prepare one of your favourite dishes.
We provide tips on how to prevent curdling your curry mixtures.
Why do curries curdle once cream has been added?
The simple answer to this is due to acidity. Adding a milk product to a spicy or acidic mixture can often result in curdling if you’re cooking at a temperature that is too high or you have not stirred the combined mixture enough.
Tips to prevent curdling in curry:
- Make sure to simmer the curry on low heat: Stirring your curry mixture is an important aspect of avoiding curdling. Whilst the curry mixture is simmering in the pot turn down the heat. Once the curry has simmered on low heat add your cream and stir, stir, stir till well blended together.
- Mix separately: Prepare your curry mixture and cream separately. Add a bit of the curry mixture to your cream bowl and whisk together before adding it to the curry pot. This helps with the temperature. If you add the cream to the hot curry mixture often you will find that it curdles due to the two different heat components.
- Adding a stablising agent: Try adding a stablising agent to your curries if you often struggle with curdling. Agents like cornstarch can be added to your curry mixture before the cream to help with thickness and prevent curdling.
- Always make sure that you are tempering the cream: Temper your cream before adding it to your curry. This will help with the prevention of curdling and will make the whisking or blending of the curry and cream easier.
ALSO SEE: How to prevent curdling when making white sauce or custard
How to prevent curdling when making white sauce or custard
Feature image: Pexels
