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Quote from: Todd on August 03, 2006, 11:06 PMYes indeed, the curry base would have prevented the oil getting too hot and burning the spices,also prevented them sticking to the base of the pan.
On my first attempt i added half a ladle of base sauce at this stage and I felt that turned out better - I guess that would effectively have a similar function to the pasata / ketchup mix.
Quote from: Todd on August 03, 2006, 11:06 PMThis sounds like the most likely reason for the problem, I use a crazy amount of oil (as do the BIR's) and it certainly helps precent spices sticking and hence burning. You can always spoon it off when the final dish is complete
Theres also a possibility I'm not using enough oil. Or at least too high spice to oil ratio. I do try to back off on the oil for the final dish when theres so much in the base...
Quote from: Admin on August 03, 2006, 05:23 AMIndeed me too, its depressing how casual they are about it.
I have seen chefs in takeaways just walk away from the pan for 3-4 mins only shaking it now and again to stop it sticking.
Quote from: Todd on August 02, 2006, 09:32 PM
My most recent attept last weekend used the high heat / frying spices / water technique that mark talks about here https://curry-recipes.co.uk/curry/index.php/topic,1066.0.html Its probably something I did wrong (possibly too many spices for the amount i was cooking) but there was a bitterness that cut through a little too much with this attempt. I also didnt use pre-cooked onions in the same way as before, as I didnt think there was really any point in this... but on second thoughts it may actually add an important flavour?