Curd

For an Indian-style curry, use plain, unsweetened curd (dahi). Whisk it smooth, take the pan off the heat and stir it in gradually; keep the curry at a gentle simmer rather than letting it boil, which can make the curd split.

Curd is stirred into raita with cucumber or grated carrot, used in kadhi and added to marinades for chicken or paneer. A spoonful of plain curd can also cool a spicy curry when served alongside it.

In South Asian recipes, “curd” usually means dahi: set or stirred yoghurt made by fermenting milk. In British recipes, “curds” can also mean coagulated milk solids, so check the context; plain natural yoghurt is the closest swap for dahi.

No. Dairy curd is made from milk, while lemon curd is a sweet citrus spread made with ingredients such as lemon, eggs, sugar and butter. They are used in different dishes and are not interchangeable.

Keep curd in the fridge, covered, and use a clean spoon each time. Once opened, follow the pack’s storage instructions and use-by date; don’t leave it sitting out while you eat.

This curd contains 26 g of sugars per 100 g. That is worth bearing in mind if you want to use it in a savoury dish such as raita or curry; plain, unsweetened dahi is a better choice.