Makers of Curry,... a little help please....

[BrownSuga]

I've made a curry which calls for plain yoghurt. You take pan off heat, put in yoghurt and equal amount of water, then return to heat add more spices and boil.

My question is, how do you stop the yoghurt from curdling?

(It's my first ever home made curry, smells great, but has this curdle in it)

TIA

you spoon the yoghurt in very slowly over a very low heat. Personally I put in yoghurt a spoonful at a time, then stir until it is absorbed, before adding more. Then carry on.

If you've already done it, don't worry too much, curdling doesn't affect the taste too much, it's just the texture really.

Thanks, I'll try that next time.