Frequently Asked Questions

To streamline service, you can prep several elements in advance. Dice your onions and mixed peppers, and puree your ginger ahead of time. The prawns can be marinated for up to an hour or two before service, allowing flavours to develop without over-processing. Finally, chop your coriander and slice green chillies for garnish. This upfront preparation reduces stress during peak hours, ensuring faster plating and consistent quality.  

Our mutton dhansak recipe offers a rich and balanced spice profile, but it can easily be adjusted to suit different tastes. To make a milder version, simply reduce the amount of curry powder or chilli (if you're adding extra) when you make the sauce. If your customers like more heat, you could offer chilli flakes, a chilli oil, or a dash of MAGGI® Masala Chilli Sauce on the side.

Dhansak stands apart from most other curries primarily due to its distinct blend of lentils (dhal) and a characteristic sweet and sour flavour profile. Unlike many traditional curries that focus solely on meat or vegetables with a predominantly savoury or spicy taste, Dhansak combines meat (often lamb or chicken), various vegetables, and lentils, creating a heartier, more complex dish. Its unique sweet and sour notes are typically achieved through ingredients such as jaggery and tamarind, distinguishing it from purely spicy or rich, creamy curries. 

This fish curry has a strong but balanced flavour. To make it less spicy, simply reduce the amount of chilli powder or fewer fresh chillies used when preparing the sauce. For customers desiring more heat, offer MAGGI® Masala Chilli Sauce on the side, allowing them to customise their curry to their exact preference.

The most common mistakes in fish curry often revolve around overcooking the fish, an imbalance of spices, and using unsuitable or insufficiently fresh fish. Overcooking results in dry, rubbery fish that can easily flake apart. An incorrect ratio of spices can overpower the delicate flavour of the fish or leave the curry tasting flat. Lastly, selecting a fish that's too delicate for a long simmer or isn't fresh can lead to a less than ideal texture and flavour in the final dish.  

For the best flavour and texture, Anda Bhurji is ideally finished fresh to order. However, to streamline service in a busy kitchen, the base masala (sautéed onions, tomatoes, curry leaves, ginger, and garlic) can be prepared in advance. When an order comes in, simply heat the pre-made masala, add the whisked eggs, and finish with butter for a quick, high-quality dish.