thanks for the replies. ok, i have got myself a cheapo Cookworks hand blender from Argos for ?4.99 (cheers Mark J) which i thought, is a fair price for anything these days. i ain't used it yet as i don't have all the ingrdients i need although as soon as i am confident i will go out and get em.
i got a few questions regarding the base sauce. is the same base sauce used for all curries...ie.
does a chef use the same base in a korma as in a vindaloo? i don't really understand why a base is used as i would have thought it just dried up in cooking. i think the base i shall be attempting is the kris dhillon version....here is stage two from the process that i think pete may have posted.
Once cooled, pour half the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least two minutes. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onion mixture.
Wash and dry the saucepan.
Reserve about four tablespoons of the sauce at this stage to use in cooking the chicken and lamb.
Freezing. Freezing is best done at this stage.can someone explain to me why four tablespoons would be reserved please....is it solely for pre-cooking the chicken or is it for use when i go to producing the actual curry?? ?with regards to the freezing stage....i feel stupid but i don't know why you would freeze at this point when u still have stage 3 to go?? i hope my questions make sense?
YellowFingers: The black bits in the curry are more like dark green shreds of something that i have seen used in curries before but i have not a clue what it is. I would have thought they were Fenugreek leaves but since i have never even seen them before that was a wild guess!? btw, why do all the major supermarkets not stock Fenugreek/Methi?
cheers guys n gals