Thanks for the fast replies. I have now added the tomato to the onion and blended. Again the mixture is not as thick as I had thought it would be (I'm not saying this is wrong.....just expected thicker) the recipe now calls for another litre of water with only a short additional cooking time, so little evaporation. Will this just mean longer reducing in the final dish or can I cut down on the water and not have to reduce in the final dish.

Sorry for all the basic stuff. I know I will still make a decent meal, but would like to get it as near the "standard" as possible before I start to modify my own method.

Thanks again folks.

Personally, I don't add the final amount of water. I find the consistency and taste pretty much spot on without the additional water. However, it is worth following the recipe exactly, given it's the first time you have cooked it.

Trucker, can you please post a link to the exact recipe you are using ?  I am having trouble tracking down this "another litre of water", and would like to see exactly what Ray wrote before commenting further.

** Phil.

It's this recipe Phil.

https://curry-recipes.co.uk/curry/index.php?topic=4596.0

Quote from: Ramirez on November 17, 2010, 12:00 PM
It's this recipe Phil.

https://curry-recipes.co.uk/curry/index.php?topic=4596.0

Well, that's where I looked first, but I can't see anywhere that Ray writes of adding a further litre of water after adding the tomato and blending.  Can you see it, Ramirez ?

** Phil.

It's this bit at the end.

QuoteFinally, sprinkle the base with the Garam masala and add a further 1 litre of water, or enough to give you a soup like consistency and simmer for a further 15 mins.

The base is now ready.

Sorry I was slow on the replies guys.............looks like you have found what I was working on ;D

Quote from: Ramirez on November 17, 2010, 12:09 PM
It's this bit at the end.

Ah, thank you : clearly my brain stopped searching at the words "garam masala", not expecting these to be followed by water !  In which case, Trucker, I think you should be guided by the "soup-like consistency" rather than the "1 litre", but with a light soup in mind, not something thick like cream of chicken.  Maybe (I have been trying desperately to think of a soup with the right consistency) something like a lobster bisque, veering towards thinner rather than thicker.

** Phil.

Yeah, it's school dinner soup. It falls off the ladle when you scoop itand doesn't leave a real residue (I'd say like scouse but none of you'd know what I mean).

Quote from: Vindaloo-crazy on November 17, 2010, 12:29 PM
Yeah, it's school dinner soup. It falls off the ladle when you scoop itand doesn't leave a real residue (I'd say like scouse but none of you'd know what I mean).

VC I'm a Scouser!...............my base has no pieces in it!..........but I take your point about the gravy. I added half a litre of water and all seem to be about right ;D