How To Thicken Curry that’s Watery and Runny?

Watery and runny curries are a part of each Indian prepare dinner’s cooking journey. There isn't any method you possibly can escape them. 

Watery curries are roadblocks that almost all skilled and seasoned cooks have confronted themselves and resolved a number of occasions.

Don't allow them to disappoint or overwhelm you as we've got some fast and simple options on this put up for you.

Listed below are among the tried and examined methods that we've got learnt and used over time to rescue watery curries.

In case you are on the lookout for the explanation why your curry turned out to be runny you possibly can test these out right here.

Have divided these into Three categories-

  • Methods to thicken the curry within the preliminary steps whereas making it
  • Methods to repair it that contain little or no cooking – simmering for 5-10 minutes on the finish
  • Fixes you possibly can carry out after the curry has been cooked and doesn't require any cooking

WAYS TO THICKEN CURRY IN THE INITIAL STAGES WHILE YOU ARE COOKING IT:-

1. ADD TOMATO PUREE 

Most curries use loads of tomatoes as you possibly can inform from their colour. In such curries, the tomato has been used to type the curry base.

The tomatoes are cooked in scorching oil till they take up the flavors of spices, lose extra moisture and type a paste-like consistency.

If the correct quantity of tomatoes has not been used or they haven't been cooked properly to lose all the surplus moisture then they make the curry runny.

We are able to repair such curries by including tomato paste to them.

Tomatoes add extra taste to the curry and the puree makes the feel thicker.

Additionally, the tomatoes make the curries tangy so be sure that is the flavour profile you're going for as you attempt to thicken the curry.

Please be aware that the tomatoes have to be cooked within the curry so you possibly can solely do that if you are nonetheless cooking the curry. If the curry has been cooked already then please strive the opposite choices listed beneath.

2. COOK THE CURRY BASE I.E. ONION, TOMATO, GINGER, GARLIC VERY WELL IN HOT OIL.

These have to be cooked collectively in spices till all of them get mushy and cooked actually. 

It is best to be capable of see the oil separating from this combine. If you don't carry out this sauté step properly and add water earlier than all these elements are cooked properly collectively the curry will end up watery.

The rationale we are saying that these have to be cooked properly till the oil separates is as a result of then the curry base shall be very thick and mushy.

We have to be sure that all of the water evaporates from the aromatics and browning occurs.

If there may be nonetheless moisture left and the curry base consistency isn't like that of a paste then including extra water to it later within the cooking course of will solely make it watery.

3. ACCOUNT FOR WATER CONTENT OF THE VEGETABLES USED

Not all veggies have the identical water content material, whereas some like zucchini and gourd have loads of water in them. Alternatively, potatoes have little or no water in them.

Whereas cooking excessive water content material greens we can not add the identical quantity of water as we add to potatoes.

So when unsure at all times add much less water and add extra as you go.

It’s extremely probably that if you're cooking a excessive water content material vegetable like zucchini and bell pepper they'll prepare dinner of their liquid and won't want water to be added on high.

Nevertheless, within the case of low water content material elements like potatoes, you'll have to add extra water.

For those who add water to an already excessive water content material vegetable then it should make the curry runny. Preserve that in thoughts once you add water to the curry.

4. LESS IS MORE WHEN IT COMES TO ADDING WATER

At any time when including water it’s at all times higher so as to add much less after which add extra as you go. As it's a lot simpler to regulate the water added than to take away it from the curry as soon as added.

So when unsure begin small after which combine it properly, let it prepare dinner, after which see the way you go. If the curry nonetheless appears dry or the consistency isn't what you need it to be, then add extra water.

This fashion you'd by no means find yourself with watery or runny curry.

5. KNOW IF YOU WANT TO COOK WITH THE LID OPEN OR CLOSED

Once we prepare dinner with the lid closed we don't enable the new steam to flee. The moisture launched from the cooking stays trapped inside and precipitates again into the dish. This trapped steam turning into moisture additionally influences the water content material of a dish.

At any time when cooking a dish just remember to know if you wish to prepare dinner with the lid open or closed.

If we preserve the lid closed whereas cooking the new steam doesn't escape and will get trapped.  It then precipitates again into the meals being cooked as water. If we would like the curry to be dry then we have to prepare dinner it and not using a lid, which can enable the moisture to flee. 

Curries cooked and not using a lid have a decrease water content material than those cooked with a lid.

6. USE THE RIGHT AMOUNT OF OIL

For those who use very much less oil the aromatics won't prepare dinner properly and launch their moisture, as an alternative they'll burn and follow the bottom.

You would possibly add extra water to them to get them off the bottom and that defeats the aim right here.

Add sufficient oil that it might probably coat all of the aromatics properly and prepare dinner them throughout at excessive temperatures.

The new oil helps in eliminating the moisture current in onion and tomatoes.

When cooked at excessive temperature within the oil, they slowly lose the moisture and help make the curry thick.

7. ADD SALT AT THE RIGHT TIME

Once we add salt to our greens and aromatics they launch all of the moisture in them and might make the curry texture a bit watery.

If you do not need this launched moisture then add salt when you find yourself sautéing the greens. This may be certain that all the surplus moisture is launched as you're sautéing them.

As we're nonetheless cooking the moisture launched will get evaporated lowering the curry’s water content material.

WAYS TO FIX IT THAT INVOLVE VERY LITTLE COOKING I.E. SIMMERING FOR 5-10 MINS AT THE END

8. ADD A THICKENING FLOUR LIKE CORN FLOUR, RICE FLOUR, COCONUT FLOUR

There are loads of flours like corn flour, rice flour , and coconut flour that can be utilized as thickening brokers for the curry. We have to make a slurry out of those flours after which add them to the curry. 

Take an equal quantity of flour and water after which combine them properly collectively. You can begin by including about 1 tbsp. flour after which the identical quantity of water and blend it properly. 

Be sure that there are not any lumps, whisk it properly. If there are lumps then they will spoil the curry when added to it.

Add this water and flour combine or slurry to the curry and let it simmer for 5-10 minutes.

Please don't add these thickening brokers on to your curry. It’s necessary to combine the flour in some water first as a result of when you add it on to your scorching curry then lumps shall be fashioned.

Since we're solely mixing raw flour with water we should simmer the curry for 5-10 minutes to let the slurry prepare dinner and blend properly with the curry.

If you do not need to do any simmering in any respect then we should always make a roux and that has been proven later within the put up.

9. LET THE CURRY SIMMER FOR SOME MORE TIME

In case you are not pleased with the consistency of the curry and need it to be thicker, you possibly can prepare dinner the curry a bit longer.

When cooked longer extra moisture shall be misplaced to evaporation and can make the curry thicker. Guarantee that the curry isn't coated when simmering as this won't let the water evaporate from the curry base.

You might need to put aside the meat, fish or greens within the dish in order that it doesn't get overcooked.

Let the curry base prepare dinner for some extra time. Regulate it and preserve stirring in order that it’s equally heated and doesn't burn on the backside.

When you're pleased with the consistency you possibly can put the meat , or greens again when you had taken them out.

I don't take the veggies out normally and simply prepare dinner the curry as is to get the best texture.

10. TAKE OUT THE EXCESS WATER 

It is a advisable answer in case your curry is just too runny that it's virtually like flavored water.

 For those who assume that it can't be thickened sufficient, simmering sufficient simmering it should take ceaselessly to cut back, then it makes extra sense to simply take away the surplus water. 

Because it’s so runny although you take away the water not a lot taste shall be misplaced as there wasn’t a lot ,to start with.

No matter has been misplaced could be made up by including a bit bit extra salt and spices to compensate for the surplus water eliminated.

When you have boiled greens within the extra water you possibly can drink it or use it in making flavored rice so the vitamins aren't wasted.

For eradicating the surplus water you possibly can tilt the dish to at least one facet after which scoop it out. You may as well use a ladle and slowly dip it within the curry till it has been crammed with water after which take away it.

11. ADD YOGURT

Dairy merchandise are used usually in curries to make them wealthy and creamy. Yogurt is often used to attain that. Nevertheless, not all curries work properly with yogurt.

This may be performed to solely curries which have a tangy style to them. For those who add yogurt to a creamy curry with barely candy style to it (normally known as Makhni curry) it might probably spoil the style.

So be certain that you add yogurt provided that the curry has a tangy style profile.

Guarantee that the curd you utilize doesn't have a lot water in it and that you simply beat the curd properly. 

Take away the pan from the warmth briefly when including it. For those who add it unbeaten at a excessive cooking temperature, the fats in yogurt can separate making the curry even runnier.

Additionally, be sure that the yogurt is at room temperature , and higher to make use of Greek yogurt as it's thicker than common yogurt.

12. ADD CASHEW PASTE

Nuts are additionally generally utilized in curries for making them creamy and scrumptious. Among the generally used nuts are cashews and almonds. 

The cashew paste makes the curry thicker and creamier. It's a excellent thickener for creamy wealthy curries which have a candy taste profile. You'll be able to soak and grind some cashews, add this thick cashew paste to your curry and let it simmer for 5-10 minutes.

The cashew will give the curry a wealthy taste and make the curry rather more wealthy and candy.

Soak and Grind Cashews to make a paste

This may also assist if the curry may be very spicy to decrease down the spice quotient.

Nevertheless, as we're including uncooked nuts into the curry base they have to be cooked together with the curry for not less than 10 minutes or so. 

This may assist the paste combine properly with the curry base and likewise take away the uncooked taste of the nuts.

13. ADD GRATED / SHREDDED COCONUT

Numerous Indian curries, principally from South India even have coconut base to them.

For such curries which have a coconut base, you can even add coconut to them and it should make the curry thicker. 

Please be aware that the coconut wouldn't go properly with all of the curries, particularly north Indian ones.

Nevertheless, you possibly can positively use it to make the south Indian curries thicker. 

So earlier than including the coconut please be sure to test the curry base flavors. If it's a tomato-based gravy then this answer won't work for it.

As soon as you realize that coconut can be utilized for the curry base as a thickener, you possibly can grind recent coconut pulp right into a thick paste after which add that to the curry. When you have desiccated coconut then it may be used as properly.

14. ADD RICE TO IT

If the curry is just too watery and also you have been going to eat it with rice then you possibly can merely add rice to the watery curry.

The rice will get cooked with the curry and likewise soak in all of the flavors current within the extra curry water. The outcome shall be extra like a curry pulao or pilaf that may be wealthy with flavors and would have additionally taken care of the runny curry.

It‘s a win-win the place no flavors and vitamins are misplaced or no further elements are wanted.

You'd have already got rice available after which cooking it in the identical gravy will make it a one-pot dish. It could be nice for flavors and cleansing as properly.

WAYS TO FIX THE CURRY AFTER IT HAS BEEN COMPLETELY COOKED –

15. ADD BOILED POTATOES 

Potatoes go properly with most greens. 

You'll be able to add boiled, peeled , and mashed potatoes to the curry. Nevertheless, if the curry may be very wealthy and creamy then the potatoes wouldn't be a superb repair.

Please use roux or cream as an alternative, each of those choices have been talked about later.

For non-creamy curries, it’s higher so as to add mushy boiled potatoes to the curry. These will mix with the watery curry base and can make them thicker.

The starch in potatoes will combine properly with the curry base and make it thicker.

When you have the time then prepare dinner the potatoes in curry for round 5 minutes so the flavors get infused within the potatoes as properly however it’s not necessary.

16. ADD CREAM

As talked about earlier, for wealthy curries potatoes may not be a superb answer then you can even add some extra cream to it.

You'll be able to add cream to the curry, which can make the curry thicker, decrease the spice quotient , and also will give a wealthy taste to your curry.

Like yogurt please just remember to add it solely at a low cooking temperature else the fats within the cream could separate whereas cooking.

Additionally, extra cream could make your curry too candy. Add as you go and add a bit at a time and blend it properly to see when you just like the consistency and flavors.

17. BLEND THE INGREDIENTS

The curry is watery if the elements haven't been cooked and combined properly with the curry base. To be able to repair this, you possibly can take a part of the curry and run it in a blender. Add this blended paste to the remainder of the curry.

This may change the feel of the curry base and can make it thicker.

This mixing will work with all varieties of curry bases and is the best answer as a result of it doesn't require any further cooking or elements.

For those who assume that mixing will make the curry too mushy then you possibly can merely press the elements with the ladle. Mash them properly to make them semi-solid that blend properly with the curry base.

I do that on a regular basis once we make curries like kidney beans(rajma) or chickpeas(chole).

18. MAKE A ROUX

Roux is often used for thickening totally different curry bases. It's made by cooking equal quantities of fats and flour. The new oil cooks the flour properly after which makes a thick paste or emulsion with it. 

The flour within the roux is properly cooked and doesn't have a uncooked taste to it. On the identical time, the flour shouldn't be overcooked as it might probably develop into too toasty for the dish. 

Please be sure that the oil used for making it's a impartial taste oil or it might probably overpower the flavors.

We don't need the roux so as to add any flavors to the dish however solely its creamy thickness to the curry.

Because the roux has been cooked or roasted already, there isn't any must prepare dinner it when added. You'll be able to merely add it after which combine it into the curry.

Hope this put up helped you discover some ways in which work to your curry and the elements you've gotten available.

My favourite answer is at all times to mash the elements right into a semi-solid slurry type of consistency. It at all times works and is the least effort and elements technique of all. You don’t want something new or any equipment for it. 

Do let me know which one in every of the following tips did you utilize to thicken curry? Please share it within the feedback beneath.

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