Flavour rescue: 4 easy ways to save your curry

Mutton curry

Being a hostess can be stressful.

Let’s set the scene. You’ve agreed to host a get-together and before you know it, your guests are less than an hour away. You still need to set the table and get ready. And in all of this, you realise that the curry you made did not turn out they way you wanted it to!

You have no choice but to save it in record time. Here’s how:

It’s too hot

Problem: Curry is meant to be spicy and flavourful. But when everyone is grabbing tissues to dry their eyes and wipe away sweat, they may not be able to enjoy the meal you’ve just prepared.

 Solution: Add dairy products, like a tablespoon of yoghurt or cream, when dishing up to create a cooling effect. Do not add this while cooking, though, as it may curdle on high heat.

It’s too watery

Problem: Just as flavour is important, so is presentation. And if your curry is too watery, it may not look as appetising as you would like.

Solution: Combine a teaspoon of cornflour with two tablespoons of water or the exact amount you need to form a paste. Add this paste to the food and allow to simmer on low to medium heat until the sauce has thickened.

It tastes bitter

Problem: Your curry can taste bitter if the garlic is overcooked or if you’ve added too much fenugreek to the dish.  You see, the secret to cooking a delicious curry recipe is to allow the spices to roast for a minute or so before adding your meat. Doing this will bring out its flavour

Solution: While roasting your curry spices, add a pinch of salt to bring out their natural sweetness. Alternatively, add a teaspoon of sugar and stir well before tasting. If you’ve added too much sugar, add a few drops of lemon juice.

It’s burnt

Problem: You may get distracted and forget about the pot on the stove. And we’re not judging  you for being engrossed in that book or captivated by the series you’re watching. But, if you’ve burnt the food, don’t panic!

Solution: First things first: remove the pot from the stove. Then change the pot the food was cooked in, making sure not to scrape the burnt bits at the bottom. Cut up a potato or two and add it to the food. Simmer on a low to medium heat for about 45 minutes. The potatoes will absorb the flavours and smells, which will take the burnt taste away. Or you can add a teaspoon of peanut butter to the pot to mask the burnt flavour.

Don’t let anything come between your family and a delicious plate of curry. These tips will help you quickly transform your meal from a potential failure to a masterpiece!

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