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Nov 17, 2010 12:27 PM

Need Help Balancing a Bitter Tasting Curry

Brought a mild Moroccan curry home from Marrakech and used it today to make an eggplant, zucchini, tomato curry. I toasted the curry before adding the rest of the ingredients. After simmering for a while I tasted it and it left a bitter after taste. I did not burn the curry. I understand that cheap curries use lots of fenugreek as a filler which can be bitter if too much is used. There are no other ingredients in this curry that I think can cause a bitter after taste.

So, is there any way to balance out the bitterness? I tried adding more cumin, tumeric and coriander and even a little sugar to balance the tomato but it didn't help. I hate to throw it out. Thanks for any help.

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  1. It could be the eggplant - the later in the season, the more bitter it is. Personally, I find cumin bitter. Salt brings out the natural sweetness in foods so try adding some (if you can safely do so). Also caramelized onion, which is the bacon of vegetables - it makes everything better!

    1. If lots of fenugreek is in it, it will also have a strong maple-y smell.

      1 Reply
      1. re: gordeaux

        Oh, thanks for that information. Can't say I got the strong maple-y-smell. You could be right ....the smell of the dish was was the after taste that was unpleasant.