What to cook with curd

Curd does three separate jobs: it tenderises meat, it thickens gravies, and it cools the plate down. It also splits at the first opportunity.

The fix is always the same. Take the pan off the heat before the curd goes in, whisk it smooth with a spoonful of besan first, then return it to the lowest flame and stir in one direction until it comes to a boil.

Worth knowing: Hang it in a cloth for 20 minutes and it becomes hung curd, which will not split and clings to a marinade.