Lately, I’ve been obsessed with getting curry right. I make curry so often, I am almost to the point where I think…”Not curry again!”, but I can’t help myself.
Just when I’ve got the spices right, and I have purchased the correct yoghurt, the dang yoghurt separates!
My cooking expert explains this is because my pan is too hot. AHHH!
So one more time around, and I should be the curry queen of the world (ok, maybe not so much).
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Another reason why you may be having problems with the yogurt curdling/separating is that:
1. you’re using low- or non-fat yogurt. The higher the fat content, the less likely it is to curdle. I don’t know where you’re located, but if you live where there’s a Trader Joe’s, Mediterranean Cheese-Style Yogurt has a goodly high fat content.
2. Your curry sauce has too high of an acid content. Tomatoes in particular are a likely culprit.
So, turn down the heat, turn up the fat, and/or raise the pH, and you’ll have a creamy curry sauce and not a granulated one.
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