Slimming World curry book, question!

[kitbit]

Do all the curries in here rely on low fat from frais and creamy low fat yogurt? I ask because I REALLY miss my curries and this looks like the ideal solution but we are overseas and cannot get fromage frais and the low at yogurt is set and not creamy.
If all the recipes use these then I'm stuffed! ...do they??

[captainmummy]

I don't know about the book, but I would have thought that you could use the set yogurt and just stir it up to make it 'creamy'. If you need it to be a bit thicker (always a good thing) then line a sieve with muslin and pour in the yog and leave for a few hours - the watery whey drains off and leaves the creamy, thick yog, that is very like greek yog or fromage frais. I use it all th time - just make sure you don't heat it too much in the recipe, it'll split.
Also good uses for drained yog - leave to drain overnight until quite solid-y,(you can always add a bit of the whey back in if it's too solid) mix in a peppered-mackeral, mashed up for mackeral pate. Or add herbs/garlic/horseradish - a creamy-cheese spread.

[kitbit]

ooh, thanks for the tips about the muslin CM, and I've just found a place to get smoked mackerel too, so will definitely give it a go! thanks