Topic: If the flavour isn't strong enough

[pete]

The way to build up the intensity of flavour in your curry, can be done in two ways.
Use a liquid stock or water down some curry gravy 1:1 and use that.
At the early stage of frying the curry (when the pan has the spices in/a little curry gravy/and garlic ginger puree)? turn the heat right up and add a couple of desertspoons of the stock and evaporate it off.
This will splutter a lot, but if you use about ten spoons it will make a difference.
You are doing two things by this.
You are drawing out the flavour of the spices and intensifying the stock flavour as you evaporate off it's water content.
A good all round stock is:-
1 litre water
6 bay leaves
5 white cardamons
2? black cardamons
1 teaspoon salt
1 large onion chopped
2 chopped cloves garlic
1 teaspoon peppercorns
1 chicken oxo cube
1/2 inch off a block of butter
Boil for about an hour with the lid on
The stock reduces to about 1/2 its initial volume
Strain and use
It can also be frozen

If you still feel your curries are missing something then there is the incredibly long simmer of the curry gravy
I tried this over the Christmas holiday.
I made my curry gravy as usual then simmered it for two hours on each of the following two days.
The oil turns a lot darker and gets an "old" flavour.The sauce also sweetens.
All the oil comes out of the sauce and floats on top.
If you have the time (and don't mind the smell) it's well worth a go!

[parker21]

hi just saw this lonely post and would agree  up to the oxo cube, but a stock yes

regards
gary

[emin-j]

Since trying the Taz method ( putting Spices in after Base ) and finding it made little if any difference to the flavour of the Curry compared to frying the Spices before the Base goes in I now add more Spices at any time until the flavour is to my liking,works no problem.