On Oct 22, 11:45*am, jinym > wrote:
> 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.

Indeed there are also various religious protocols in place with
time of year and ingredients and species
India is a vast continent and millions of recipes.

Personally I prefer the yoghurt in Indian dishes we make as
opposed to Coconut milk
especially if meats are involved