A topic until now overlooked
. I now tend to leave my curry cooking for 2-3 mins untouched for reasons 1,2 & 3. This does seem to work well. The only danger being, if there isn't enough oil in the pan the sauce is guaranteed to go beyond roasting and end up burning
.
Is this an essential part of the technique which can so easily be overlooked. Experts' comments would be welcome please
Topic: When to stir a curry ( 4,976 )
