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One cheat when making big portions like I used to in my old pub, was to add sweet potato mash to the curry - it has a lovely flavour, blends in to the sauce and adds a bit of sweetness to this style of curry too.Apart from that - I would use less base relative to the increased portion size, if that makes sense.
I cook mine on a low/medium heat stirring nearly all the time, because i am doing other stuff as well when cooking curries, so just make sure you dont cook it so much that it gets reduced too much (did this last week with CA's CTM recipe, was nice but flavour was a little intense,but you can always add water/stock etc to get back to that taste you are looking for). I know CA says in his recipe to add ladle at a time but i have just poured the whole base sauce in(due to not being able to add ladle at a time because of other stuff being prepared etc) and cooked on low heat for about 30-40 mins, you can see the "red oil" forming on the top of the sauce showing you that it is nearly ready.Also dont forget to taste ALL the time.My rule of thumb is never walk away from a cooking curry because you get used to seeing the reduction from start to the finished.
So, like in CA's recipes he adds a laddle at a time, should I leave it cooking on very high heat for quite some time in between adding the laddles of base?
Quote from: missy on July 15, 2011, 10:27 AMSo, like in CA's recipes he adds a laddle at a time, should I leave it cooking on very high heat for quite some time in between adding the laddles of base?Absolutely, Phil, that's what you should do. The whole process (and especially if using precooked meat) should take around 7 minutes (i.e. if you want BIR, rather than traditional, style). I definitely wouldn't want to cook precooked chicken for too long...it will become very dry, and tough, I think.If you are cooking large volumes, you need to ensure that your pan is big enough and that your heat source is strong/powerful/hot enough. Otherwise, you will "stew", rather than "fry", the ingredients. Adding liquids (e.g. curry base), a little at a time, on high heat, and evaporating the water content, is a good way to go.You also need to ensure that you don't add too much of any other liquid (e.g. coconut milk). Some ingredients will thicken the sauce (e.g. lentils, gram flour, coconut milk powder/flour, etc), but some will thin it (e.g. cream, milk, coconut milk, water, etc). So, substituting one for another will influence the consistency of your sauce.So. my "rule of thumb" (for BIR cooking at least) is high temp, short time.
Hi CA, just wanted to say thank you so much - we tried this recipe last night and wow it was amazing!! This is the 3rd recipe of yours we have tried and they have all been gorgeous so thank you very much ;D ;D ;D xx
