Topic: Lessons in curry failings

[DalPuri]

You're most welcome Chilli.
Nothing worse than playing without a bass player. Pointless really, i should know. 
I believe (almost) EVERY curry needs fresh coriander and added twice in my opinion. The curries always feel empty when i've run out and have to cook without it.
A handful halfway through (stalks preferably) and the same amount of leaves at the end, off the heat.

How about making up a batch of spiced oil and onion paste?
Both will certainly help to add some more layers to the curries.

Frank. 

[chillihothot]

Ok so curry night is swiftly approaching again.
Goal: How to achieve greater depth in smoothness whilst retaining the existing attributes.

I will be using Lamb this time (shouldn't matter). The base was left to sit for over 24 hours before freezing.

Coriander to be added half way through cooking.

I will resist the urge to spoon in the base in a slight hurry like I usually do. I will wait until each ladle is cooked before adding the next. Popadoms will be made available to me throughout cooking time to help assist in this matter.

[chillihothot]

Ok the results are in! I doubled the cooking time, because I had lamb I did not have to worry about the tenderness being effected by long cooking periods. The result was, indeed, a much much smoother curry.

So I think the idea of removing the chicken to let the sauce cook off a bit is a good idea.

I just wonder how this is implemented in restaurant kitchens? Perhaps the gravy is on the heat all day so its already pretty smooth. Idk.