Basic Procedure

[trucker5774]

Thanks for the fast replies. I have now added the tomato to the onion and blended. Again the mixture is not as thick as I had thought it would be (I'm not saying this is wrong.....just expected thicker) the recipe now calls for another litre of water with only a short additional cooking time, so little evaporation. Will this just mean longer reducing in the final dish or can I cut down on the water and not have to reduce in the final dish.

Sorry for all the basic stuff. I know I will still make a decent meal, but would like to get it as near the "standard" as possible before I start to modify my own method.

Thanks again folks.

[Ramirez]

Personally, I don't add the final amount of water. I find the consistency and taste pretty much spot on without the additional water. However, it is worth following the recipe exactly, given it's the first time you have cooked it.

[Peripatetic Phil]

Trucker, can you please post a link to the exact recipe you are using ?  I am having trouble tracking down this "another litre of water", and would like to see exactly what Ray wrote before commenting further.

** Phil.

[Ramirez]

It's this recipe Phil.

https://curry-recipes.co.uk/curry/index.php?topic=4596.0

[Peripatetic Phil]

It's this recipe Phil.

https://curry-recipes.co.uk/curry/index.php?topic=4596.0

Well, that's where I looked first, but I can't see anywhere that Ray writes of adding a further litre of water after adding the tomato and blending.  Can you see it, Ramirez ?

** Phil.

[Ramirez]

It's this bit at the end.

Finally, sprinkle the base with the Garam masala and add a further 1 litre of water, or enough to give you a soup like consistency and simmer for a further 15 mins.

The base is now ready.

[trucker5774]

Sorry I was slow on the replies guys.............looks like you have found what I was working on ;D

[Peripatetic Phil]

It's this bit at the end.

Ah, thank you : clearly my brain stopped searching at the words "garam masala", not expecting these to be followed by water !  In which case, Trucker, I think you should be guided by the "soup-like consistency" rather than the "1 litre", but with a light soup in mind, not something thick like cream of chicken.  Maybe (I have been trying desperately to think of a soup with the right consistency) something like a lobster bisque, veering towards thinner rather than thicker.

** Phil.

[Vindaloo-crazy]

Yeah, it's school dinner soup. It falls off the ladle when you scoop itand doesn't leave a real residue (I'd say like scouse but none of you'd know what I mean).

[trucker5774]

Yeah, it's school dinner soup. It falls off the ladle when you scoop itand doesn't leave a real residue (I'd say like scouse but none of you'd know what I mean).

VC I'm a Scouser!...............my base has no pieces in it!..........but I take your point about the gravy. I added half a litre of water and all seem to be about right ;D