Topic: Why are my curries so dark?

[Dirk]

Hello all.

My curries seem to be very dark in colour. I use CA's base recipe and I follow main dish recipes to the letter on here. My base isn't dark at all. The colour seems to change when I add the tomato puree after frying the spices, it immediatley goes very dark. It doesn't taste burnt, in fact it tastes pretty good but I'd really like to have the colour that a lot of the pics on here show, and of course from the takeaway!

Any advice would be great!

[Razor]

Hi Dirk,

It's quite a difficult question to answer without actually seeing a good quality picture.

Tomatoe paste/puree will no doubt darken the sauce but not too drastic. Paprika will do the same, as will chilli powder. What colour is your spice blend?  Most spice blends or mixed powders will usually look an orangey colour.  Are you using any turmeric in your spice blend?

CA's curry base will not be the culprit I can guarantee you that, I've used it many many times, and for me, it's one of the better bases on the forum.

Maybe you could post a photo of your spice blend and give us the quantities?  From that, we should be able to work it out.

At the end of the day though Dirk, if your happy with the taste, the colour is not really important, but I can see why it would bother you.

Sorry I couldn't be more specific for you mate 

Ray

[Bobby Bhuna]

The colour seems to change when I add the tomato puree after frying the spices, it immediatley goes very dark.

Firstly, I'd argue with CA's method of tomato paste before spices. I use diluted tomato paste (diluted with hot water in a cup to a runny consistency) that I add before adding the spices. This stops them darkening too much or burning. Evaporating the water of the tomato paste in the spices allows for greater margin of error, as they don't get immediately blasted. (Jerry M - you will have some useful input on this point re. emulsifying the spices in water, etc. so please comment)

Using CA's technique however, you are either cooking the spices too much (possibly for too long, not stirring properly, or not using enough oil). Otherwise you are not using enough base, or evaporating it off too hard. Does the consistency of your finished dish compare to that of the better images on here, or is yours too thick?

Your problem is without a doubt due to overcooking, either of the spices (perhaps you're braising them on the pan with too little oil), or evaporating off too much base / not using enough.

Hope this helps!

Cheers

BB

[Razor]

Hi BB,

Firstly, I'd argue with CA's method of tomato paste before spices

I must say, I do employ CA's method when I'm cooking madras or a vindaloo but, I can honestly say that it never turns out too dark.

Here's a link to my attempt at CA's madras showing each stage.  I think you can see at the end, that the dish wasn't too dark, nor was it burnt.

Scroll down the page http://www.curry-recipes.co.uk/curry/index.php?topic=3830.20

Oh, by the way, you can see my rice there, that we were talking about on the other post

Ray

[Bobby Bhuna]

Here's a link to my attempt at CA's madras showing each stage.  I think you can see at the end, that the dish wasn't too dark, nor was it burnt.

Hey Ray, that looks very well cooked indeed. (you have my same rice problem though - we need to sort this). I will still say however, if you're new to the business, diluted tomato puree before spice leaves less room for error and yields perfect results. Jerry - step in at any point, I know you're passionate about this stage.

I still stand by my advice, I mean now, 1000,000 curries later, frying spices presents no problem but at the start I had some DARK curries! It was down to not enough oil, overcooking the spices, incorrect stirring and over evaporation of the base / not using enough base. This surely holds the answer to this topic.

[Dirk]

Thanks for the advice. My spice mix is an orangey colour and quite heavy on the turmeric. The consistency is fine too as I only cook for a few minutes after the last ingredients are in. The darkening definetely happens when I add the tomato paste (which i dilute down to a consistency a bit thinner than ketchup).

Maybe I will try the tomato paste first method to see if it helps.

[Razor]

Hi Dirk,

How does the colour compare with my madras that I put a link up for, a couple of comments up?

Ray

[Bobby Bhuna]

Thanks for the advice. My spice mix is an orangey colour and quite heavy on the turmeric. The consistency is fine too as I only cook for a few minutes after the last ingredients are in. The darkening definetely happens when I add the tomato paste (which i dilute down to a consistency a bit thinner than ketchup).

Maybe I will try the tomato paste first method to see if it helps.

Hey Dirk, well worth a shot. Pop your puree in, take it off the heat and add your spice mix and stir well. Put it back on a medium / high heat, and continue to stir vigorously.

As the water evaporates from your diluted puree and the mix thickens to a firmish paste, take the pan off the heat and be straight in their with the first ladle / chefs spoon of base and stir like mad. Then put it back on the heat and continue as you otherwise would. If you don't stir that first ladle full into the spices, they keep on cooking beneath. (see Bruce Edwards - Curry House Cookery)

Once familiar with this technique, try to get things happening more quickly and get a feeling for when you need to employ some serious curry cooking speed - the spices, puree then base phase happens quickly and took me a great deal of practise before I was happy with! It can go very wrong, very quickly - hence why I suggest removing the pan from the heat at each of the crucial transitions, until you're happy with each stage.

Best of luck and please let us know how you get on (pictures would be great if possible!)

Thanks again

BB

[Dirk]

Hi Dirk,

How does the colour compare with my madras that I put a link up for, a couple of comments up?

Ray

It's much darker than that. It goes a deep brown colour.

[976bar]

I have experimented with this also over the past 6 months. When I start out I add the oil to the pan and keep it on a LOW heat while I gently fry the Ginger/Garlic Puree, then I add the spice mix and cook for around 30 seconds max before adding my tomato puree usually 1 Tbsp tomato puree to 3 Tbsp water.

I mix this in for around 20 seconds or so before adding the first ladle of base sauce. Then and only then do I turn the heat up to medium/high and start to reduce the base sauce, adding another ladle as the previous one has cooked in.

It gives great results every time and I never have to worry about my spice mix burning.

If you're curries are too dark, then it usually means you have cooked something a bit too long or you're spice mix is not quite right. Try using a little less paprika in your spice mix.

I also find if my curries turn out a bit too dark and I want that "orangey" colour is to use about an 1/8th teaspoon of orange food colouring powder. This will lighten it up a bit also and give you're final curry that BIR look.