Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Dylan on June 02, 2005, 04:16 PM
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I made a batch of gravy and some curries at the weekend and they were very very close (even straight away after cooking). The secret? I cut down drastically on the spices. My batch of gravy (about 3-4 litres) had no more than a level tablespoon of curry powder in it. The base was made with onions, carrots, potatoes, green pepper, a good squeeze of tom puree, two chicken stock cubes and a bulb of garlic finely chopped and fried in about 700 ml of oil. And quite a lot of salt.
I pre-cooked the diced chicken in a tiny bit of water and a ladle of the gravy (lid on). When cooked I added the resultant liquid to my main batch of base
When cooking the final dishes I added no more than a quarter of a teaspoon of curry powder per portion. I also used chopped fresh garlic rather than puree, as its taste is more powerful.
I began dish with a little fresh oil and fried the garlic until golden, then in with a ladle of gravy and flame, etc
I made a madras, a patia and a few veg dishes ? I think the madras especially was spot-on.
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I`ve been using fewer spices per dish which has helped :).
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Up until now I think I've been masking the taste. At first I was skeptical of Pete's chicken stock revelation, but I'm convinced that this is an important component too.
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Masking the taste. Now there`s a point !!!
Nice one Dylan.....Back to the bloody Kitchen i go :P
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Hi all,
I have recently cut my spices in the base to almost nothing.
The reason being that if I tasted a Madras sauce from my favourite local on its own and I can't detect anything that you would call a curry flavour or taste. There is a flavour and there is a taste obviously, but not of curry.
I'm still confused,
cheers,
Confused
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I have something on the same lines Blondie very subtle flavor, not too curry taste, but really bloody nice !!!