Hawaiian Hamburger Curry Recipe [quick & easy] (2024)

FAQs

How to make meat more tender in curry? ›

A high internal temperature results in dry, gray meat (especially for lean cuts that also have very little fat to keep them moist). To keep these cuts tender you need to stop cooking them when they reach (at most) a medium doneness, which corresponds to a core temperature of around 60°C.

Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

I normally go for single or double cream. On this occasion, out of cream, I went for greek yoghurt which was not bad. Pretty tasty in fact, but I still wish I had cream. I think you can just about get away with a full-fat natural or greek yoghurt in a Korma.

A curry can be sweetened by adding honey, syrup, or sugar. These ingredients add flavour and balance to a sour or bitter curry. Add around one tablespoon of either ingredient to your curry while cooking and taste. Continue to slowly add syrup, honey, or sugar to the dish until a sweet flavour is achieved.

The curry-making process begins by chopping the vegetables and meat, followed by sautéing them in oil and butter. The meat will brown and the onions will soften. As soon as this occurs, add water and bring to a boil. Simmer over low heat for about twenty minutes, or longer if more tender meat is desired.

Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ – 2 hrs or until the meat is tender and falling apart.

Some curries or Indian dishes call for heavy cream as a thickener, so this is another choice that works well. Heavy cream adds a richness that's perfect with curry and soups. Use it as a 1:1 substitute for coconut milk.

It is thicker, has a higher fat content and is scoop-able throughout. Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.

A Yes, you can use cream or crème fraîche in your curries. What you will get is the same delicious creamy quality to the curry as if you had used yogurt, but it will simply be a little sweeter and milder in taste. You should spice your curry with this in mind.

Do you put cream or yogurt in curry? ›

Why is Yogurt Best for Curry? Yoghurt is one of the best ingredients you can use for curry because it helps bring out all of the other flavours in the dish. The acidity of yoghurt also helps to balance out the spices in curry, making it more palatable for Western audiences.

So, instead of cream, I use yogurt and butter (cream's close cousin) to get that rich and velvety tomato gravy for my Chicken Tikka Masala. If you are one of those people who love cream in their Chicken Tikka, then swap out the yogurt and add it. It's all good.

Build a deep flavour

The three core ingredients of almost any Indian curry are garlic, onion and ginger. There are a few styles of curries that don't use garlic to ensure subtle flavour isn't overwhelmed, but it's a good rule of thumb that those three ingredients are likely to be included.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

The higher the cooking temperature, the tougher the muscle fibers become. When you cook meat for a long time the muscle tissue actually gets dry.

Cooking tough chewy meat fast at a high temp gives you tough chewy meat. That might not be bad in very thin slices or small pieces. To tenderize tough meat cook it ta a slow simmer to melt the connective tissue without driving off all the moisture.

For example, lemon juice, tomato sauce, or wine all have the ability to tenderize meat. A good tip for cooking stew meat is to brown it well. The meat should be browned well and cooked on low heat. This way, it will be tender and rich in flavor.