Making some curry right now, just need to let it simmer. It

Instant Dashi and a small amount of sugar. Or Bovil and a small amount of sugar.

Ginger

>>8169948
>Making some curry right now, just need to let it simmer.
Great!
Great news OP

Hope it all works out for you.

>>8169964
This actually worked, thanks anon!

>>8169948
Probably needs more onion and dry spices (coriander, cumin, fenugreek, chili). A fresh diced tomato never hurts.

>>8169948
don't forget the coconut milk.

File: 1.jpg (148KB, 567x425px) Image search: [Google]

148KB, 567x425px

Picrelated is a game-changer when it comes to curry.

fucking putting sugar in a savoury dish again. how long before you sugar your fries. fucking amerifat tards

>>8170128
>fucking putting sugar in a savoury dish again. how long before you sugar your fries. fucking amerifat tards
palm sugar is a common addition to counter some of the bitterness of tumeric, and other spices in curry. It rounds out the flavor. It's needed when no sweet coconut milkfat is in there

OP, I'd say you're missing an herb like cilantro or basil. Or maybe a bit of lime zest. Did you use enough curry?

>>8170143
he added coconut milk. stop trying to defend your use of sugar to bastardize other countries cuisine

No cumin, cinnamon, clove, or cayenne?

>>8170223
>Curry spice

It's all in there

>>8170035
A mortar and pestle is great for wet spices like ginger and garlic, but a coffee grinder is way easier for dry spices.

Question about curries: i hear that letting the curry simmer for as long as possible is ideal, but is there a limit for how long to cook it?

>>8170455
I've had one simmering for the past ten years. Gonna be bomb when it's ready.

>>8169948
>a whole chicken
>nothing wasted
Those natives would be proud

ginger and cardamon