Curry Talk and Tips!!

Dear friends,

Thank you for your response to my brand of spice blends "Curry on your Table". I am delighted that you are interested in them and that you intend to make a curry. It can be quite daunting to make a curry! Different spices in specific proportions for different curries need to be ground and blended.

I aim to share with you, our family blends that eliminates that tedious step so that you can dive headlong into the pleasure of making a good curry. These time-tested blends have been passed on from generation to generation and are curated with care. The combination of "The Mohan Curry Blend" or "The Mohan Vindaloo Blend" with "The Mohan Chile Blend" gives you the control of the heat level in your curry making it perfect every time you make one!

Curry Tips:

  • Onions and Tomatoes are the backbone of the gravy/sauce. They decide the amount of gravy in a curry. If you feel the gravy is not enough, add an extra onion.
  • Coarsely ground onion will result in a textured gravy/sauce and smoothly ground onions result in a smooth gravy/sauce. You get to decide!!
  • The more golden-brown the onions are sauteed, the richer the gravy/sauce. It takes a while to brown the onions but it's worth it!
  • If you like a thinner gravy/sauce, simmer less. To get a thick gravy/sauce, simmer till you see the oil glisten at the edges.
  • Tomatoes decide the richness and color of the curry. Too much of it, however, will hide the flavors.
  • If you need more flavor in your curry, go ahead and add an extra spoon of the Mohan Curry/Vindaloo Blends.
  • If you want more heat in the curry, add 1/2 or 1 teaspoon of the Mohan Chile Blend.
  • Adjust the water added for cooking being mindful of the water content in the meat. You might have to simmer a lot to get the required thickness for your gravy and end up shredding the meat. Add less water to cook, stirring occasionally to prevent the bottom from getting burnt and reduce the heat once the meat begins to weep.
  • Curries freeze well. You can always make a double batch and freeze one for later use. Garnish only after thawed and heated.
  • Fresh Cilantro works just as well as fresh coriander leaves.