On Oct 21, 6:57*pm, Sqwertz > wrote:
>
> I thought Indian curry had a counterpart sour, but I'm at a loss to
> remember what it is. *I was just trying to describe the differences.
>
I've seen Indian recipes which call for tamarind, which would add
sourness. There is also the use of amchur (green mango powder) which
is sour, but seems to be used mainly with vegetable dishes.

> I've honestly never used yogurt in an Indian curry (in response to
> Lynn). *Coconut milk - sure.
>
There are Indian dishes which use coconut milk, but yogurt appears to
be more common. Of course, ingredients depend on the region from which
the dish originated.