Topic: Base sauce, so many to go at?

[spadge]

Ok- the whole portion it is and I will report back later tonight with a full tum!
Super! 

[spadge]

Well what can I say....... beautifully spiced, super consistency and would have been a superb curry if it had not have been for the heart stopping input of salt, I have found this with most of Kris Dhillons recipes (I know its a variation) but ooh!  the salty taste was so over-powering it was burning my mouth (in a salty way) I have edited this post because my first thoughts where written after a slight tasting and previous to the dish being served in full. I even doubled up on the sauce to try and calm things which I thought had done the trick but..... I was wrong!  :'(Its stripped the skin off my tongue! That said I know that underneath it will be gorgeous so I'm going to try it again with a quarter of the salt then add a bit if needs be.
Thanks Phil for the recipe because I know its a winner-
eugh! can still taste it!

[Razor]

Hi Spadge,

Well pleased for ya fella.  So, how does this compare to all your previous attempt before finding cr0?

Entirely upto you, but next time, have a think about getting some photo's on here, share your success with us all, lol.

Well done again,

Ray

[PaulP]

Hi Spadge,

I aim for a quarter teaspoon of salt per person in a curry.
One measuring teaspoon of salt is about 6 grams - the total recommended daily limit for an adult.

Glad your curry very nearly worked out!

Paul

[spadge]

Without a doubt a truly tasty dish underneath, by far the most potential out of the ones I've previously kicked, gonna try again now I've made some notes.
Thanks all.

[Peripatetic Phil]

Thanks Phil for the recipe because I know its a winner-

Great news, Spadge : many thanks for letting me know.  Sincere apologies for the saltiness; is it possible that, in part, that was acquired during the pre-cook phase ?  I know that I use more salt than some, so perhaps 1 teaspoon is more than some would like, but I see from your pre-cook phase that you had half teaspoon salt + 500ml chicken stock : how much salt might there have been in your chicken stock ? 

Incidentally, if ever this happens again, add sliced raw potatoes to the sauce and then throw them away once they have absorbed as much salt as they can : a Raymond Blanc tip !

** Phil.

P.S. Did you ue any chat masala ?

[Peripatetic Phil]

I aim for a quarter teaspoon of salt per person in a curry.

I guess my taste is closer to 1/2 teaspoon/person, or ever more; my 8oz chicken/1teaspoon of salt normally produces enough curry for one person for two days, so that would be 1/2 teaspoon/person/day.  Never worry about RDIs, though  ;D

[PaulP]

Incidentally, if ever this happens again, add sliced raw potatoes to the sauce and then throw them away once they have absorbed as much salt as they can : a Raymond Blanc tip !

** Phil.

I reckon that is one of the oldest cooking myths around Phil.

Paul

[Peripatetic Phil]

I reckon that is one of the oldest cooking myths around Phil.l

But I 'eard eet frrom Monsieur Blanc 'imself; surely Monsieur Blanc cannot be wrong ...

** Phil.

[spadge]

First of all, yes I got the chaat masala no prob... we have an abundance of outlets, all within 3 mile, selling just about anything your in need of....  Very handy!
 Its possible that the base could have enough salt to carry over into the finished dish? Better to leave most of it out till I get to grips with it all.... (newby) That said we can probably agree that a full tsp may have over stepped the edible mark. You live and learn though and I'm really pleased up to now on my first attempt- with all your help.
Cheers  ;D