What is used to thicken indian stews/soups?
What is traditionally used to thicken indian stews and soups? I bought some indian spices and want to make curry but the recipes I’ve found all seem runny, I want to make a thick curry.
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The tradition way is with a Slurry… That is Cornstarch and water or Arrowroot and water… Professional Chefs use Arrowroot, but it is expensive. I use Cornstarch…
Make sure you add it in slowly keep stirring and only a little bit at a time… The mixture should be a creamy paste and be able to pour….
Good luck ( love the smell of curry