What Can be Used to Thicken Curry Sauce? - proper way of hand wash dishes in a restaurant

When you have a lot of guests coming over, it is not only a delicious idea to choose to make curry, but it is also easy to make and very economical.
But what you don't want to serve your guests is a gentle runny nose curry!
When such a curry crisis hits, here are some ways to thicken your curry sauce.
The word "curry" is an English version of the Tamil word "Kari" translated into sauce.
The combination of fresh herbs and dried spices can indeed stimulate your senses.
Add some delicious vegetables and a little tangyuan of tomatoes and you can't help but eat a spoonful.
If it's not good enough, imagine some juicy meat cooked with this delicious sauce and the spice of the curry.
The gravy is intertwined to create a divine mixture!
Would you like a bowl of rice and curry?
There are different versions of curry all over Southeast Asia.
Only in the Indian subcontinent, you will find Curry, from the very delicate taste to the curry filled with curry leaves and coconut, while some are very spicy depending on the region.
There is no Indian curry at all.
No matter what Curry you make, the basics of making curry are the same.
So if you have guests on the road and your curry seems to have a runny nose as always, here are some ways to help you thicken.
In order to thicken the curry sauce, we first suggest the simplest way to do it.
Let your curry cook for a few minutes and let the Heat do all the work for you!
Cooking without a lid can cause more water to evaporate and turn into a thicker curry without adding anything else.
Therefore, it is correct to keep the texture and taste of the curry!
Add one or two tablespoons of red lentils to make Indian curry a little thicker.
Lentils usually expand and break down in curry, which adds some volume.
Another benefit of adding lentils to your dishes is that it is a great source of protein and is ideal for vegetarians.
There are two benefits to adding a little ground coconut or coconut milk.
First of all, it can thicken the sauce, and secondly, it tastes more mild with a large amount of coconut fragrance.
So, if you think your curry is too spicy and don't like it, a few scoops of coconut milk will give it a softer taste and a thicker and smoother texture.
When the curry is brewing, a few scoops of yogurt can help it thicken and give it a bit of soup.
Almost everything is added with these main thickening agents and Curry is no exception.
About a tablespoon of corn flour or Logan per cup of liquid will work.
Once the curry is frozen, using arrowroot will give it a better quality of preservation.
You can add a little bit of rice noodles to make it more authentic and make it an all-Asian treat!
Adding mashed or softened boiled potatoes to the Curry helps to thicken and add some volume.
This also helps to mellow the spices.
If you add too much salt to the curry, a few spoonfuls of well
Mashed potatoes can save it!
You can also peel some eggplants, bake them and stir them in a blender so your curry will become more creamy and smooth.
The addition of ground nuts such as peanuts, almonds or cashew nuts also helps to thicken the curry sauce.
Cashew nuts and almonds are part of some of India's signature recipes and dishes, such as butter chicken.
The addition of these nuts adds a thicker and creamy texture to the curry.
Peanuts are usually the standard addition for many southern dishes
East Asian and Chinese cuisine;
Adding peanuts to your curry can give you an oriental feel.
This ingredient may be all.
French, but you will be surprised that it may be used with your curry.
This thickening agent will make any dish more creamy.
Although roux is made of wheat flour cooked in butter, we recommend replacing it with bacon or vegetable oil.
Make roux first and add it to the curry.
You can add pur©Onions and tomatoes are replaced by chopped ones, which in essence provides a thicker base for the curry.