Hi all,
In an attempt to create the sweetness as well as texture to my curries i have started using more oil and skimming off after cooking and frying a little longer between adding base gravy. The taste of my last curry was ok but there was a taste of over cooking. Would it be better to cook it a little longer on a lower flame rather than hard frying (on a wok burner). Any pointers would be appreciated.

Steve

stetip,

we don't know enough on cause and effect so always tricky to sort difficulties other than trial and error whilst sticking to the guiding principles. these links may help.

using a lower flame as a trial would be a good idea until you feel happy. it's the early stages ie g/g and spice when the high heat is not really needed and great care is taken to avoid over cooking which is easily done. once the base is in then high heat comes into it's own and no damage can be done.

the sweetness and texture may not be in the cooking - if the cooking method does not sort then gut feeling would be the base.


https://curry-recipes.co.uk/curry/index.php?topic=1283.0
https://curry-recipes.co.uk/curry/index.php?topic=1851.msg30081#msg30081
https://curry-recipes.co.uk/curry/index.php?topic=2968

Thanks Jerry for your comments. I will work on my technique and keep practicing.
I am am using Cory Anders base and mix powder at the moment and my curries have
definately improved in doing so.

Cheers

Steve

Steve,

you can't go wrong with CA's posts/information full stop.

it's well worth the effort on getting the technique right. the practising is key to getting an understanding of when things start to go wrong during the cooking so that it can be stopped/adjusted before it has chance to impact the result. i'm constantly watching (and stirring as needed) what's happening in the pan before adding the next ingredient. taking the pan off the heat at any stage is something i still find crucial now and then.

the 2 actions of adding more oil and frying longer between base additions will improve the dish albeit there is a point where both can become too much and practise and errors are the only way to improve.

on the base technique is important in producing the characteristics needed - Chewytikka's 3 hr video is well worth a watch if not already seen.

https://curry-recipes.co.uk/curry/index.php?topic=5635.0
http://vimeo.com/mikestyne/videos/page:2/sort:date

Hi Steve

As jerry says, chewy's 3 hr base is a good reference for a base which will taste right without needing excessive cooking during the final dish. Key to getting a good balance into the base with sufficient sweetness is the duration of the first cook, ie getting the onions properly "floppy". Tasting them at this point will give you a clue how much bitterness remains.

In cooking the final dish don't be tempted to stir too much once the base sauce goes in, twice or three times is enough and if the base "catches" a little (gets thicker) at the base of the pan, this also helps develop sweetness and depth of flavour. Final tip, cook the curry on a nice high heat and if you find it thickens too quickly due to evaporation, offset this by adding more water to your base before you start (ie. next time start with a runnier base). The aim should be to cook on a high heat for 5 mins after you add the last of the base. Cooking on a nice high heat also contributes to the sauce "catching" a little on the base of the pan.

These effects are reasonably subtle, but important to getting a good flavour. They won't help you much if the flavour of your base is off to start with, so make sure your foundations are strong first.

Some great pointers guys. Thanks, appreciate the effort.
I will study the vids and work on the technique. I have been watering
The base down more which really helps prolong the cooking time. I have
Been reading some material by Bruce Edwards about what happens in the
pan and adding water etc. very interesting read. I am learning quite a lot
at the moment, really enjoying the journey.
Thanks again.
Steve

Just an update on my progress. Made Corys chicken tikka ceylon tonight taking onboard comments from JerryM and Natterjack, it was a great success and my best curry by far todate.
Thanks again guys.
Steve