Topic: Base gravy too thick!

[Hatt11]

Hi all, what a fantastic forum you have here, a marvellous discovery!

I am a complete novice here and last night had my first attempt. I am a real Balti fan so had a go at welsh knuckles belting Balti. It was fantastic and the best homemade curry I hav ever made, however on this occasion and on previous attempts I have made, the base gravy always seems to be too heavy, and mud like! (if that makes sense)!

Is there anything I can do to lighten it up, I considered adding water but though this would just dilute the flavours! Am I perhaps cooking it out for too long?

Any help/advice very much appreciated,

Bob

[Ramirez]

What base are you using Bob?

I would use water to thin the base, but as you say, that may not be necessary if you're simply overcooking. It's important to remember that the base should be quick bland, but reasonably tasty with a soup-like consistency.

[976bar]

Hi Bob,

When you made the base was it thick then too? If so, add more water when making the base and this will be consumed within the flavours but make the base more runny.

If the base was runny when you started then you may be reducing the liquid down too much when making the curry. The problem with adding water to a curry to make it thinner is that you will also be diluting the spice mixture too and you could end up with a bland curry.

If you can get the base right in the first place and we've all been there and tried many times then you will be able to produce the final dish without too much effort.

In my opinion, the base should be like an onion soup consistency, not like a cream of tomato or mushroom soup.

Hopefully this will help. Oh!! and welcome to the forum, enjoy!!

[Hatt11]

Thanks guys, I have a couple of portions in the freezer, I'll get one out for tomorrow and add back a bit of water and see how it gos.

[chewytikka]

Hi Bob
Welcome to cr0.
Just read through this base recipe and there seems far too much spice involved, for only 5 onions and 1 pint
of water, no wonder it's turned out thick and heavy. I think you could easly add another 2 pints of water, without
affecting the spice/ flavour level. In fact it will probably improve the taste. A final point, after you've thinned this right down, pass it through a seive to remove all the whole spice fragments and any other gritty bits and pieces.
Your sauce works best if it's a thin passata like consistency.
Cheers Chewytikka

[Hatt11]

Hi Bob
Welcome to cr0.
Just read through this base recipe and there seems far too much spice involved, for only 5 onions and 1 pint
of water, no wonder it's turned out thick and heavy. I think you could easly add another 2 pints of water, without
affecting the spice/ flavour level. In fact it will probably improve the taste. A final point, after you've thinned this right down, pass it through a seive to remove all the whole spice fragments and any other gritty bits and pieces.
Your sauce works best if it's a thin passata like consistency.
Cheers Chewytikka

Chewytikka, thanks for this, I will certainly add some more water, when eating it was far too rich and I could only describe as "muddy"! My experience of Balti has always been of light and fresh flavours!