Yogurt in curry's

[Japes]

Thanks foodnfoto. I'll give the flour a go first then. As for the yogurt I guess I'll use up the full-fat I have, but next time I'll look for whole milk yogurt. (I thought full-fat was made from whole milk).
"her-in-doors" says I need to gain weight so I'll still hang it up.
Doesn't sour-cream change the taste of the curry?
How much flour do you suggest for a cup of yogurt?

JP

[foodnfoto]

You'll probably only need 2 teaspoons or so.

[iskenderuna]

I actually made a curry with yoghurt 2 days ago and used for the greek yoghurt (10% fat content) - as opposed to full cream yoghurt (which has about 3.6%)for the first time. I think what has generally been written here sums everything up. The important factors are:
1. Use med. heat, add and
2. stir in little by little (this is clearly stated in many of my indian recipes that call for adding yoghurt).
3. Dont use anything less than 3%. If using the greek type (10%) use a little less than is called for in the recipe as the stuff is pretty concentrated - but the result is really superb.
I am not sure where the readers are situated, but here in Germany our sour cream also has various fat levels. The thinner variation has 10% and will also curdle when added at cooking stage. Here we mostly use that type for cold dishes. The next fat level is 20%, which basically resembles creme fraiche and is perfect for cooking. The fat content of creme fraiche is at about 32%.
So much for some German yoghurt and cream fat-levels statistics!

[chefpeter]

Some of you have suggested that my solution to only stir the curry or yoghurt one way as being foolish. Clearly those who suggest this have not tried the method; ask any arab or asian cook of any repute and they will tell you the same.

[chefpeter]

Originally Posted by phatch

You have a published source for that theory? That's most "surprising rubbish solution and advice" I've heard.

Now, your other bit about the cheat method was pretty sound.

Phil

but have you tried it