Topic: Curry Sauce - this is the closest one i have used to date (Dec 04)

[Muttley]

Let it boil for a little longer, and some oil will reappear on the surface.

[pete]

I know it's a bit excessive but I simmered my curry gravy for another four hours on low.
The oil totally separates out and goes darker and sweeter.
The sauce also improves too
If you have the time, it's worth it.
You make need to add a little water or stock to it every now and then

[Muttley]

You make need to add a little water or stock to it every now and then

Did you simmer it uncovered?

[pete]

Covered, or it evaporates too much.
Even then I have to add a little water from time to time

[Curry King]

I made another batch of this sauce up at the weekend and to try something different I thought I would add some cashew nuts as suggested by the Prashad book.  I made Pete's gravy as usual but with the addition of a tbls or so of blended cashews & water, the result was surprisingly good, it did add to "that" taste, it was sweeter and the sauce actually tasted fine on its own! 

Ive only made one curry with it so far and will experiment some more.

cK

[Mark J]

So you added 1TBSP of cashew nut puree at what stage?

[Curry King]

Just after adding the onions, where you add everything else except the toms.

cK

[DARTHPHALL]

hi i added the browning stage today . much sweeter nice one stewpot!!!!!!!!!!!!!1

[DARTHPHALL]

just done large batch with the above recipe ,it went mustardy yellow & oil emulsified into gravy , so far the end resulting taste is rather savory a little bland & not that sweet i have had a lot better luck with some of the others Ive tried over the last year or so ,might put up some of my own later if this is what some of you are calling fantastic then i may be of help ,been tentative about putting my recipes on forum as ive had little experience & have no intention of teaching anyone to suck eggs as it were but you never know i may have been lucky ,i`ll have to sit down & try & remember the good ones & what ingredients /method i used.i made a small batch 2 days ago it was a disaster yet it was sweeter & smelt exactly like my local take-away.but as we all agree on the day of cooking ,it could be thermonuclear tasty & glow in the dark & our senses would not notice it with the hours of standing in the fumes whilst cooking it.

[pete]

If you cook the gravy for another hour the oil separates out again.
Or you can take it out before pureeing, then add it back again afterwards