Tweet
Hi all, I make a mean curry fom scratch, frying spices etc but the one thing that bothers me is that the sauce is often too thin. I add potatoes sometimes or simmer for a long time but what am i doing wrong?
-
-
How many onions do you use? I was taught by an Indian chef, and he swore by putting five onions in a then blending them after sweating them. the "sauce" has a wonderful consistency and is not impaired by the extra onions. Don't forget NO WATER unless absolutely necessary. Hope this helps.
P.s Let me know your favorite curry and I will see if I can post a recipe. -
-
Snowdrop makes his own ghee also, it is yummy, although I expect not great for your heart
aka
SuzieComment
-
I only ever put enough water in to cover the bottom of the pan...not the contents.
If ever it is too runny you can add a spoonful of lentils(as long as there's enough cooking time left to cook them through),also cauliflower florets seem to help thicken if you cook them long enough to disintergrate.the fates lead him who will;him who won't they drag.
Happiness is not having what you want,but wanting what you have.xxComment
-
I add less stock/water than I think I need, and thicken with tomato puree more often than not.I don't roll on ShabbosComment
-
Tried adding lentils? They'll soak up a bit of the moisture, and taste yummeh.
I've got a bit of a hunger on now...
Edit: I think it was Minty that introduced me to this place:
http://indian-recipe.org/curryforum/index.php
Some fantastic recipes and help on the pages.A simple dude trying to grow veg. http://haywayne.blogspot.com/
BLOG UPDATED! http://haywayne.blogspot.com/2012/01...ar-demand.html 30/01/2012
Practise makes us a little better, it doesn't make us perfect.
What would Vedder do?Comment
-
Yep, red lentils for me. Keep an eye on it though - they can catch on the base of the pan and burn if you go off for a minute.Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - SpringComment
-
I find that many of my curries make their own sauce as the vegetables already have a lot of water in them. The trick is to cook it in a way that the water doesn't evaporate away.Comment
-
Many thanks- I haven't tried lentils or the 5 onions,or cauliflower so I'll give them all a go!Digthatchick-my favourite curry is a lamb madras!Comment
-
Hey I'm a veggie!!!Originally posted by raine View Post
Alright then try this:
1 1/2 lbs of lamb
1/2 cup of vegetable or corn oil
14 oz tin tomatoes
2 tablespoons tomato puree
2 tablespoons lime juice
salt
knob of ghee
Spices1
4 dried chillies (more if you like heat)
1/2 teaspoon black pepper
1/2 teaspoon chilli powder (more if you like heat)
1 teaspoon white cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon turmeric
2/3 white cardamoms
Spices 2
1 desertspoon garam masala
1 desertspoon dry fenugreek leaves (Methi)
1) Cut meat into 1 inch cubes, fry in oil to seal, remove with slotted spoon and leave to one side.
2) fry the onion in the same oil until golden then add spices 1 cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
3) Put into casserole in a pre heated oven at 400f (200c) Gas 6, and cook for 45-60 minutes. Stir half way through cooking time.
4) Add the lime juice and spices 2 and simmer for 10 minutes.
Add a little water at any stage if it dries up
Salt to taste, then add a knob of ghee just before serving (this just makes it taste better). the enjoy
Serves 4
It freezes beautifully.Comment
-
definitely lentils, they really help thicken a curry, i use them red lentils in my chicken and sweet potato curry, gives it a lovely colour and after simmering its what my kids call 'stodge' curry, cos its lovely and thickOriginally posted by andi&di View Post
Vive Le Revolution!!!'Lets just stick it in, and see what happens?'
Cigarette FREE since 07-01-09 Comment
-
If you need to thicken up a curry at the last minute add rice flour. It has less tendency to go lumpy like cornflower and imparts no taste.
If the curry is very thin add a little coconut and call it a Thai curry which are traditionally more like a thick soups and served in a bowl.Comment
-
Lentils are great for thickening (but I wouldn't use grey/green ones to thicken - personally think the orange ones are better). I would also use a chopped sweet potato if you don't mind the touch of sweetness. They break up quicker than lentils I find and also good to thicken.I don't roll on ShabbosComment
-
oops sorry digthatchick but thanks for the recipe, i'll deffo give it a try. I love all these new ideas I just may have to have a curry week andtry a new idea every day!Comment
Comment