Curry Powder

To start use better meat, wild game such as venison a little sweet basil should help For a start, if the curry is bitter why do you eat it? It generally shouldn't be bitter, unless it is delibrately cook with bitter items (Ie, Bitter Melon, wild game liver) Candy can help with bitter after taste too.

yes

Simple fish curry:

Fry curry paste in oil (yellow curry paste goes well with fish).

Add coconut cream and cook until oil appears on the surface of the sauce.

Add cubes of fish to sauce, preferably a firm textured fish. It should only take a few minutes to cook.

Put cooked rice on plate and add fish and sauce. Serve.

Other things you can add:

Cilantro(coriander leaves) chopped.

Thai fish sauce.

Lime leaves.

Other seafood.

lime juice, lemon juice.

Vegetables (I add kumara, a kind of sweet potato)

Garlic

Ginger or galanga.

Extra chilli to taste.

A bit of fish or chicken stock.

Peanuts or peanut butter.(peanut butter will thicken it if youv'e added extra liquid such as stock).

Using the mass/calorie and volume/calorie densities for saffron given at fatsecret.com, we find that 100g saffron = 310 calories, and 1 tbsp = 7 calories. We can therefore convert these energy densities into mass/vol densities: (100 g/310 calories) * (7 calories / 1 tbsp) = 2.258065 g/1 tbsp (calorie units cancel out). So mathematically it's about 2.25 g/tbsp (we simply ignore the 0.008065 since realistically it is too small to measure) , which sounds about right because dried lavender buds, which are also very small and very light in weight, weighs about 3g/tbsp.

If there's a way to "get some of it out" before it's stirred in, do so. Usually one doesn't find out about the overage until the stirring is done, though. Then it's time to dilute or cover the taste. It might be possible (if there is time) to put a couple of thickly sliced potatoes in the curry and let them cook there and absorb some of the seasoning. If not, find a way to dilute the mixture, perhaps with instant potato mix and water. Certainly you'll want to do this a bit at at time. The theory is that you can always add more, but it's kinda hard to get out that which is mixed in. Oh, sorry. You already knew that. A bit of brown sugar will sweeten and deepen the flavor, if you can get away with it in the recipe.

Bon appétit!

You can always add a bit of plain yoghurt or if you don't have that a bit of sour cream will do the job just a s well

Takamo Added:

There are so many answers that incorporate a potato as a remedy to over "something".

In the question of salt, yes, a potato will pull the salt out of just about anything, but nothing else.

As with curry or pepper, this is not a "potato remedy". To understand curry, you first have to know that curry, by definition, is not a spice, rather a mixture of spices that make curry. The true Indian curry is much spicier in "heat" than curry found in your local grocery store. Americans, as a whole couldn't palate the true curry.

Now, if your curry dish is as Chicken Curry, or Shrimp Curry, then this would mean that your main content is a sauce, usually a cream sauce made with milk, Half & Half or heavy cream. In this case, add additional cream and reduce it until you obtain the consistency you desire. Thickening can also be achieved with cornstarch or a simple water/flour roux. This will effectively reduce the curry flavor. I have used a pinch or two of nutmeg as well to pull off the curry flavor when my hand got "curry heavy". It adds a great flavor and effectively reduces the over powering curry.

If your dish is not of a cream nature, then adding a cup of water, off of the heat source, is a good remedy. Here's how. Remove your pan off of the stove. Let it sit for a minute or two, and add a cup of tap water. Stir it in and let it sit for another minute. Then, next to the sink, tilt the pan to allow the water to collect in a pool. Using a large table spoon or ladle, pull the water off until you get most of it. (the oil or fat used will have most of the spices used in it and the water causes it to rise to the top). Return the pan to the head and reduce the mixture until the water evaporates. Only the Meat, or fish or what ever will have the flavor and you can reconstitute the sauce, as it were, to taste.

2-3 in normal, 1-1/2 week for freeze.

Thai Curry uses a lot of fresh herbs as oppose to Indian Curry that uses more spices.

I prefer Thai Curry as it's more aromatic and less pungent than Indian Curry.

Indian Curry though is like giving a punch of flavor in your mouth. Both are equally good.

You are free to spice your food as you wish. Some people just like to use salt and black pepper. I have sometimes used a mixture of ketchup, mustard, and mayonnaise, which works very nicely for some dishes. You can use barbecue sauce (which comes in many different varieties) if you like. Experiment with seasoning and find out what tastes good to you.

Curry powder is a mixture of spices of widely varying composition based on South Asian cuisine.

Curry is an Indian cuisine. You can really chose what flavor you want, so not all curry's have to be spicy. Most of them are savoy flavored more tan than sweet.

Turmeric is an individual herb/spice/root which is one of the most essential ingredients in curry powder (which is a general name for spice blends which may have a wide variety of ingredients).

The can on my shelf lists as ingredients: Coriander, Turmeric, Chillies, Salt, Cumin, Fennel seed, black pepper, garlic, ginger, fenugreek, cinnamon, cloves, anise, and mustard.

I don't quite know what you mean by "a pure substance", but if you mean whether or not curry powder is made by mixing multiple ingredients, then the answer is yes. Curry powder is made by mixing a few ingredients together

yes yes and no....the red ones tend to be spicer than the green ones....like WAY spicer!

add coconut cream to it or something creamy

There are many suggestions on how to take away that awful heat.

Here are some of my top options that work, Milk, Cold Water, Cream, Ice Cream. Basically anything with dairy as this could be a problem to lactos intolrance.

There are a couple of easy ways to fix curry sauce that has turned out too spicy. One is by adding some coconut milk. Add a bit at a time and taste it to check. The other way is to add some fresh lime or lemon juice.

It originates in India. It is believed by some to derive from the word karai or karhai meaning a sort of frying pan something like the Chinese wok. Karhais of various sizes are used today. British colonists may have misheard the word or misapplied it to various spiced dishes which became known to the British as curries. Certainly to people from South Asia all the dishes we, the British, call curry have their own individual names.

There are 120 calories in the Curry Sauce.

Curry has been made for thousands of years. The word 'curry' means 'stew' in an Indian language.

I think Indi made curry first, then the dish spread to other Asian countries where they modified it and made it their own way.

India through or in the middle east

1

our eyes water if we have hot curry or anything hot or spicy as there are glands or pours in our tongue which react quickly and give the information to the brain that something very hot is in the mouth.the brain in return give back a reaction which is water in the eyes.Every thing we do with our body there is always a reaction of it like when we run,to control our body temperature sweat occurs.like when we push anything our brain alert our muscles to push that thing with required energy.It is a kind of natural process of our body.

Curry in water can be considered a mixture rather than a true solution. In a solution, the solute (like salt or sugar) is completely dissolved in the solvent (water), forming a homogeneous mixture. In curry, spices, and other components may not fully dissolve, leading to a heterogeneous mixture with visible particles. Thus, while water is the solvent, the overall mixture does not meet the criteria for a true solution.