Topic: found this link

[slimboyfat]

http://www.users.zetnet.co.uk/ejones/ufdi/faqrec/cursau.html


Has four or five different sauces

[pete]

I checked that information out.
It's really informative.
I like the way that on two of the recipes fenugreek leaves just go in at the end.
They are an important flavour but ruin with extended cooking
I have got some free time over this holiday and decided? to try an experiment with one one the curry sauces I had been given.
I used the one with the "browning the garlic ginger and coconut block recipe"
I cooked it as per usual then made up a stock which I added
The stock:-
1 pint of water
1 large onion chopped
1/2 inch of butter (I'd run out of ghee)
4 bay leaves
4 white cardamons
2 black cardamons
2 inch cinammon stick
1 chicken oxo cube
1 teaspoon salt

I boiled this for an hour with the lid on
It reduced down to about half the volume and I strained it

I then added this to my curry gravy
I have heard that "extras" are added to the restaurant pot

I simmered the above mixture,on and off, over the next few days for a total of about five hours
I thought it really improved the sauce
The oil seemed to change, it got a "used" flavour
When I finally got to cook with it, it was excellent.
The aroma was just right
I added about two tablespoons to a pan and heated it on high
I added only a few spices (1/2 teaspoon coriander, 1/2 teaspoon cummin, 1/2 turmeric, 1/2 teaspoon salt)
I stirred briskly to stop burning then added 1/4 cup of cold water
I boiled that off then added the same water and boiled it off again
I added more curry gravy, heated it, then added precooked potatoes
I got things heated through again
I added 1 teaspoon garlic puree, 1/2 teaspoon garam masala, 1/2 teaspoon fenugreek leaves
2 minutes? more cooking and add a few coriander leaves
Let the meal "rest" five minutes then serve
It was really good
I froze what I didn't use of the curry gravy
My freezer is getting a bit silly!!