Topic: Are my base sauces too thick?

[PaulP]

Yesterday I took out the second half of a curry I cooked the day before from the fridge.
I've noticed this before but I find the curry sauce has become very thick and congealed, almost like a paste.

This cannot be down to any fat solidifying as the only fat in there is veg oil which should stay runny at fridge temperatures.

I was wondering if my base sauces are too thick? I normally use about 6 tennis ball sized onions for a finished 2.5 to 3.0 litre base. I don't normally use carrots, potatoes or any other veg in the base except a single pepper.

I'm sure from memory that when you leave a TA curry in the fridge is doesn't get as thick as my curries do.

My curries are tasting fine but might be an indication that something isn't quite right.

Any thoughts?

Cheers,

Paul

[Peripatetic Phil]

Yesterday I took out the second half of a curry I cooked the day before from the fridge.
I've noticed this before but I find the curry sauce has become very thick and congealed, almost like a paste.

This cannot be down to any fat solidifying as the only fat in there is veg oil which should stay runny at fridge temperatures.

I can't comment on your quantities, but "thick and congealed" suggests that something is continuing to soak up liquid.  Alternatively, if you are using lamb (or mutton) and not chicken, that might be contributing fat that will definitely set at 'fridge temperatures.

** Phil.

[PaulP]

Thanks Phil but there was only chicken breast in this curry.

Paul

[Stephen Lindsay]

If you've got coconut block in the base sauce then that could do something.

In any case I'd be tempted to pop it into a pot, put it on a low heat, and see how thick it is once it's warmed up a bit.

[PaulP]

If you've got coconut block in the base sauce then that could do something.

In any case I'd be tempted to pop it into a pot, put it on a low heat, and see how thick it is once it's warmed up a bit.

Thanks Stephen, there was approx a third of a coconut block in my last 3 litre base mix. That could explain it a bit. Unfortunately I was lazy and put the curry sauce over the rice before it went in the fridge so it would have been hard to just reheat the sauce, and even to add water to just the sauce. In the end I added about 6 tablespoons of water to the combined rice/sauce as I microwaved it.

Can anybody tell me how runny a typical madras TA is the next morning if refrigerated?
I eat quite a few TAs but very rarely save them for the next day.

Paul

[Peripatetic Phil]

Can anybody tell me how runny a typical madras TA is the next morning if refrigerated?
I eat quite a few TAs but very rarely save them for the next day.

In my experience, much the same as it was the night before.  I have no recollection of either a T/A, or one of my own curries, thickening in the 'fridge; they thicken when I cook them, and that means I need to remember to add stock from time to time, but never in the 'fridge.  But I never use coconut block (1), and therefore that may well explain the difference.

** Phil.

(1) I used to love Chicken Ceylon until I discovered it has coconut in it; as soon as I realised that, I could immediately discern the texture of coconut, which I hate (I hate the texture of all nuts), so I had to give it up.  I keep thinking of trying coconut milk in a curry, to see if I can change the flavour without affecting the texture.

[PaulP]

Hi Phil,

It is possible to have coconut flavour and complete smoothness in a curry - just never use dessicated coconut.

A lot of TAs I think use Maggi coconut milk powder or similar which when mixed with water is totally smooth. The cartons of Thai coconut milk/cream are also very smooth.

Cheers,

Paul

[Peripatetic Phil]

It is possible to have coconut flavour and complete smoothness in a curry - just never use dessicated coconut.

A lot of TAs I think use Maggi coconut milk powder or similar which when mixed with water is totally smooth. The cartons of Thai coconut milk/cream are also very smooth.

I shall give it a go, Paul.  Thank you.
** Phil.