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# The yoghurt actually helps the spices penetrate into the meat when marinating.
This has been proven by Science.

Without that and the tomatoes (which melt and disappear as it simmers) you don't really get a proper sauce. Not a saucey sauce anyway. It ends up being more of a spicy broth - which is okay I guess.
(, Mon 12 Oct 2009, 20:35, archived)
# i know
but i really don't like yoghurt in curry. mine was more of a garage curry quick fix anyway. i'm actually a very good cook, i didn't get this fat by accident! :D
(, Mon 12 Oct 2009, 20:37, archived)
# Use creamed coconut instead.
Maybe not for the marinade though.
(, Mon 12 Oct 2009, 20:39, archived)
# i shall give it a go
next time i have guests. not much point when it's just for me, i can only eat a tiny amount.
(, Mon 12 Oct 2009, 20:46, archived)
# That's good for the sauce, but you need the fat content to get the spices to go into the meat.
I don't really understand all the Science of it, but I heard a scientist say it once on television and he had a beard and a white coat and everything.
(, Mon 12 Oct 2009, 20:47, archived)
# If you're after fat content, coconut has much more than yoghurt.
I think it's the acid in the yoghurt that helps, but I may be wrong.
(, Mon 12 Oct 2009, 20:54, archived)
# Yeah I recognise that mine doesn't really help PointlessCamel in his current predicament.

I tend to make a big ol' batch of it once a month and freeze it in individual portions.
(, Mon 12 Oct 2009, 20:40, archived)
# i do that with soup
(, Mon 12 Oct 2009, 20:47, archived)
# thanks Smash/Dr
great advice
(, Mon 12 Oct 2009, 20:40, archived)
# you're welcome
enjoy your curry :)
(, Mon 12 Oct 2009, 20:45, archived)
# Yes
enjoy your horrible yoghurtless curry. :D
(, Mon 12 Oct 2009, 20:48, archived)