Topic: How long to cook your curry sauce

[Dylan]

Does anyone know how long a restaurant might cook its base sauce for (i.e. do they leave it simmering all day or overnight)? I made a batch yesterday, similar to Pete's recipe but tried cooking it very gently for about 8hrs. Though I haven't tried it yet with a finished dish the results seem promising - there seemed more of a depth of flavour than usual and the spices had completely lost that raw, powdery taste they can sometimes have. It'd also become quite sweet and the layer of oil floating on top had become a rich ruby red (much darker than usual).

[Muttley]

If you read my post "Muttley's sauce - And another curry sauce - rambling version" (and don't die of boredom), I make some comments on the most likely way BIR's make and treat their sauces.

Can't guarantee it's 100% accurate for all resturaunts, but something similar to what I described must be going on.