You may not have been in the kitchen for a while Jamie, but if those pics are anything to go by, you certainly haven't lost your touch. I trust they were up to standard taste wise ? ;D
Otis, CT's base is good and very versatile. But like most other bases it should be the consistancy of thinnish soup but not as thin a water. Check out his video where he shows you the ideal thickness. The thickness of the curry is achieved by adding the base and reducing it. This is what concentrates the flavour of the combined spice and gravy where they kind of fuse together. This reduction is normally done by adding half the gravy amount and reducing heavily until the oil separates then repeating the process again until the desired dish thickness is reached. Some people even do three reductions or go to the extent of only adding a couple of chef spoons of gravy at a time and reducing after each addition. As i say, this is the most common practice and will be seen in most videos here and on you tube for BIR / TA cooking.
Another option is the Glasgow one pot curry base which has attracted some good comments from our Northern friends in that region. Let us know how you get on.
Topic: getting back into the swing (Read 7198 times)
