Pete, thanks for posting your variation of the gravy above, and sorry for not getting back earlier. I did follow this recipe to the letter where possible.
I also made a Chicken Dansak, and a Chicken Korma. Basically to check the depth of quality in the sauce.
Before I give you the results. I only use Natco products. I used a very large covered Saucepan, the type you get in good Asian grocers.
Right here we go.........
First thing, I noticed after I pureed down the sauce (when luke warm), added a little more water. I noticed that it was a good colour (Orangee brown) and looked the part. It didn't have a strong aromer (which I was not expecting). However, I was more interested in the flavour.
I did not think the sauce itself is as good as my normal one, but it did produce 1 good curry.
I am off the opinion and some may argue this, that if the sauce tastes good on its own before spicing, then it is good. It should not be spicy hot and have a lot of body, and good taste, before adding to the main meals. I don't like KDs sauce because of this. I don't think it has flavour on its own. All gravy's should taste good, but not be a meal on it's own - if you get what I mean.......one sauce for all meals BIR style!
I would say your sauce fits the word quality, but lacked something. Maybe coriander or something.
I cooked a chicken Dansak (recipe on this forum) and Ghanna's Korma - both excellent in my opinion.
The chicken Dansak came out almost as good as my normal standard (I make my sauce similar to markJs) but it lack a level of spicyness. I did not want to change the recipe as I was testing your sauce. Overall it was OK.....Pete I have pictures. Email me.
The chicken Korma was not as good. I don't normally cook Korma's as they are not my ball, but I wanted to see how the sauce coped. We all know that the korma is a simple dish that is not spiced in general. The flavour being more dependent on the gravy. After adding the ingredients the Korma looked nice, because I felt it was bland, the coconut and Condensed milk overpowered the meal. Again I did not want to change the quantities.
This I think proved to me that the sauce lacked something, The dansak was powerful enough to be good with the existing spices. However, the korma was exposed and was too creamy and sweeter than normal. Almost custard like to be honest.
Using my normal sauce the balance is about right - again I don't like Korma's in general but I know what they should be like!
Pete, I think it's a good effort on your part. I might play with the sauce next time and report back. I have pictures of the meals cooked with this sauce.
Email me and I'll send you the pictures.........
Regards,
CashNCurry
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