Topic: I think I have been over spicing things

[Dylan]

I made a batch of gravy and some curries at the weekend and they were very very close (even straight away after cooking). The secret? I cut down drastically on the spices. My batch of gravy (about 3-4 litres) had no more than a level tablespoon of curry powder in it. The base was made with onions, carrots, potatoes, green pepper, a good squeeze of tom puree, two chicken stock cubes and a bulb of garlic finely chopped and fried in about 700 ml of oil. And quite a lot of salt.

I pre-cooked the diced chicken in a tiny bit of water and a ladle of the gravy (lid on). When cooked I added the resultant liquid to my main batch of base

When cooking the final dishes I added no more than a quarter of a teaspoon of curry powder per portion. I also used chopped fresh garlic rather than puree, as its taste is more powerful.

I began dish with a little fresh oil and fried the garlic until golden, then in with a ladle of gravy and flame, etc

I made a madras, a patia and a few veg dishes ? I think the madras especially was spot-on.

[DARTHPHALL]

I`ve been using fewer spices per dish which has helped .

[Dylan]

Up until now I think I've been masking the taste. At first I was skeptical of Pete's chicken stock revelation, but I'm convinced that this is an important component too.

[DARTHPHALL]

Masking the taste. Now there`s a point !!!
Nice one Dylan.....Back to the bloody Kitchen i go 

[Blondie]

Hi all,

I have recently cut my spices in the base to almost nothing.

The reason being that if I tasted a Madras sauce from my favourite local on its own and I can't detect anything that you would call a curry flavour or taste. There is a flavour and there is a taste obviously, but not of curry.

I'm still confused,

cheers,

Confused

[DARTHPHALL]

I have something on the same lines Blondie very subtle flavor, not too curry taste, but really bloody nice !!!