After a few tests its defo in the base and not the finished thing for me - its taken my last on a step back adding cream, a smushy blended mush rather than the nice separated oil & solids I desire.

I am sure theres a way but for me, who considers himself at least a bit intermediate it messes with my finished article

Quote from: Edwin Catflap on June 29, 2017, 05:58 PM
Garam masala can take over a dish if not used sparingly

Ed

When do you add garam masala, at the end or in the mix? I thought it was one that you should never burn

Quote from: Secret Santa on June 30, 2017, 07:38 PM
I always add some coconut to the base now. It adds a nice sweetness but I don't add so much that it's obvious that there's coconut in there. Oh, and I use coconut block not powder.

Yeah i did that with my last base & it worked OK.

I like the block too, great for Thai

Anyone add cream or coconut?   (i'm talking basic 'curry', not kormas/pathia etc)

Just wondered how much and when if so for nice results

I tried this yesterday and less is more I think, dont brown the garlic too much as you can really taste it, mine might have been a bit too thin (and 3 big cloves!) 

while it wasnt spoilt it was recognisable.  But its a good addition I think, much like a nice tarka is in dhal

Quote from: Secret Santa on June 30, 2017, 12:31 AM
The base needs to taste sweet as that counteracts some of the sourness that might be encountered elsewhere, from blended tomatoes for example. The mix powder is then a likely culprit. Are you using a generic curry powder in it? If so try another brand. Also try tomato puree as that has a much more mellow flavour than most tinned toms. Also don't undercook the curry, have enough water in your base that it takes a good time to cook down at constant high heat. That should ensure any "rawness" is cooked out. Otherwise, what Phil said.

Oh, and I notice you're adding water to the mix powder to avoid burning. You could do worse than try my "bung it all in method" where this issue is not an issue! Just add all ingredients to the pot, stir to get it all mixed, and boil at maximum heat until done (good oil separation). Stir seldomly, once or twice maximum throughout the cook.

Happens the same with puree.   And I do add sugar as well, forgot to put that.

I generally like TRS spices as I can get big packs of them.  Not sure another brand to try?

Curry is defo not undercooked


with stirring seldomly, does anything get burnt?  is it burnt around the edges of the pan at all? 

Just wondering, in your experience, what are the things that you can or cant overdo or underdo?


chilli is one you can overdo and its still ok

Is there any spices that are forgiving if you use a lot - or horrible if you go overboard? (and on the flipside of that - spices you have to include or it doesnt taste right?)

Yeah, i am of the same thinking. Next time i make base i'll only use onions - it might be because i've been getting better after adding the carrots and peppers that i'm now overdoing it a bit.

Hi there, long time lurker and curry practitioner.  Trying to be more involved now.


I am almost there with my curries!  They are nice but still lacking something (this might be method), while also always having something - which is the point of this post.

I have a sour taste in my finished curries, and i dont know where its coming from.

My method is this:

onions
1 red pepper
1 carrot
ginger/garlic
cumin
turmeric
little salt
coriander stalks
some oil
water to cover - then boil all these for a couple of hours and then blend till smooth.

add water to get it to a thinner consistency prior to adding later.

then fry in oil:
chopped onion
garlic / ginger
tomato puree (from chopped tomatoes)
mix powder (small amount mixed with water to avoid burning)
add some base
precooked chicken
add browned garlic + some of its oil
add rest of base & cook till oil separates and consistency is good. add water if necessary
fresh coriander


this is my basic curry.  It is pretty good.  But every one I have done recently with this method has had a sour taste & i dont know where its coming from!  its almost like lemon but I havent even added any.


Anyone have any idea what it might be?

I was speaking to an Uber driver the other day, who used to work as a chef.  I asked if he could give me one secret to good curry flavour (after i told him about my method of making bases, then curry styles etc) and he told me exactly that. 'Fry big pieces of garlic until brown - not burnt!'

He also said about frying spices properly is important