Quote from: Phil [Chaa006] on October 16, 2015, 11:55 PM

Quote from: Pugs on October 16, 2015, 01:53 PM
UPDATE:
ACTUALLY....it is listed by the OP on the very first post..get of your high horse

Really ?  Then perhaps you can quote it (using the site's "Quote" function) rather than just assert that "it is listed".
** Phil.

Give over please, you were wrong, just get over it.

Old thread but interesting, I'm still on open on what is a 'nicer' curry, I still like a traditional.

Changing the subject, I do like coming across a Madras, where the Madras uses Tamarind and leaves a slightly sour flavor in the mouth. Sadly the last Madras i came across like that was on Skye and boy did  i enjoy it.

LittleChili Old school Madras recipe comes close https://curry-recipes.co.uk/curry/index.php/topic,13709.0.html

Quote from: Naga on October 16, 2015, 03:08 PM
Could it have something to do with the water content of the onions?

I mentioned cooking issues in this post:

https://curry-recipes.co.uk/curry/index.php/topic,14103.msg123034.html#msg123034

The water content of the blitzed onions and green pepper added more liquid (in one fell swoop, rather than released gradually) to my curry than I had anticipated.

It was touch and go for a while as to whether the curry was going to be boiled or fried!

Yes it could well be that, too much water. I wonder if a quantity of onions in a recipe where specified to be 'blended' should have the onions blanched beforehand, was a genuine question since the OP stated 'blended with a little water' or words to that affect and hence a reasonable question. Before i came here all my curries were 'traditional' and just used onions gently fried - no blending.

Quote from: Phil [Chaa006] on October 16, 2015, 01:17 PM

Quote from: Pugs on October 16, 2015, 12:20 PM
2 tbps blended onions...

But the recipe doesn't say that - - it says "2 Tb - Onion (finely chopped)".  And there is no mention of the word "blended" in this thread before your usage in the immediately preceding message, nor does the collocation "tbps blended onions" occur else anywhere in the forum.

** Phil.

It was a matter of speech on blending onions with water.

I got it copied somewhere that......

Finely chop onions and  green chilli and blend with a little water
Finely chop ginger garlic and blend with a little water
Blend tinned tomatoes

Anyway, away from being pedantic , the question still remains valid about correct way of cooking out pureed\blended onions..

UPDATE:
ACTUALLY....it is listed by the OP on the very first post..get of your high horse

2 tbps blended onions...why can I never blend and cook onions properly when pureed, never turn out right and never seem to cook out properly, any tips, do they require boiling first?

Tried pureeing in the Kenwood but usually too little to puree.

Quote from: Naga on August 13, 2015, 01:20 PM
For making a curry, I use equal parts of JB's base and water.

As I invariably make double-portion curries, I freeze the finished base in 225g portions (using small, self-sealing supermarket food bags), then add a further 225g of water when I'm ready to cook.

Works for me!

Cheers, 225g of water or 225ml?

Do you have a copy of your spreadsheet please?

Quote from: jb on July 23, 2014, 08:36 PM
The chef then explained that in the takeaway they leave the gravy like this(it's quite thick) and then add water to thin when they need it.It should be very thin,like watery soup.However when it hits the hot pan it will thicken.Finally take another pan,add a chef's spoon of oil and add a very finely chopped garlic clove and brown it.Tip this into the gravy(rinse the garlic pan out with a spoon of gravy).This seemed to give the gravy a fantastic smokey like flavour.Simmer the sauce for about half an hour and the oil should begin to rise.

I haven't tried this base yet but can somebody clarify what we do at home at this stage? Do we add enough water to turn into watery soup, add the garlic tarka, cook on and then divide up to freeze down\use up? Or should it be that the final stage is only done when about to use in a curry?

Yeah sorry guys I mean bulking out a dish with extra ingredients....such as, up here a Madras dish often has onions and is not just chicken & a smooth sauce

Quote from: littlechilie on July 29, 2015, 03:07 PM
Hi Pugs it sounds golden to me  tamarind water is great just add a little at a time and taste, careful with your lemon dressing I would taste before adding any!  tom pur

Final amendment for me

1 Tbl G/G
1 t Spice Mix
1/2 - 1 t Chilli (could be increased)
1/2 t Fenugreek dried leaf (got some really nice stuff from Amazon which showed that 1t was too much, my old stock must have been well out of date)
1/2 t salt
1 Tbl Tom Puree\3 Tbl water mixed to paste
Lemon juice squeezed (to taste)
1 t tamarind - concentrate watered down

Using ChewyTikka base sauce

Cooking for 4 this Friday, so will see what they think.