Actually why need to add milk/santan/yoghurt into curry?

Has anyone cook without any of them?

Can. Japanese curry no need all those.
Those are to thicken the liquid.

Without santan or evaporated milk it'll taste like the roti canai curry. Plain and boring.

hope ph ban this

Yes you can just cook without covering to let the water evaporate and it’ll thicken. My maid does that all the time

I recommend you Uncle Wah Curry Paste. Very easy to cook and taste good also

it's called curry O'

I am lazy so.......





This post has been edited by Phoenix_KL: Dec 23 2020, 07:50 PM

yes, oldies like me called it kari k_ling

best to be eaten with roti bangali

u forgot curry leaves

Gila u tot yogurt cheap at mal? India cheap cheap la but not here

What is good to thicken sauce? Potato starch?

Coconut milk is creamy, you like creamy?

Curry leaves, I also use, very fragrant.

Coconut milk leaves the curry with some oil?

Only Indians use yoghurt here, right?

I feel that without milk/santan/yoghurt, the curry can last longer

replace the cooking oil with this



for every 400 ml water, u can add 50 ml of yogurt+ 50ml of milk

confirmed sleepy after the meal lol

Where do you eat this?

Adds richness and mouthfeel.

As someone earlier mentioned, can substitute via starches like corn starch, potatoes in the curry, etc, although it definitely won't be the same.

so far.

my delicious kari only need small amount of santan.

i think japanese curry also add milk la..

Kari kepala ikan aku makan sedap. No santan also. Urgh. 🤤

Vermont or golden curry recipe no add milk.
You can, but you don't need too.