I seem to remember reading somewhere in the recesses of the forum about folk extolling the virtues of pre-cooking onions, I think for use in the actual curry cooking process (can't quite remember). Any thoughts on this?

Richard.

Hi again!

Made a 1/3 scaled down portion of the curry base last night. At the stage where you've liquidised the ingredients, and then put it back on the heat for ten minutes, you get a sort of froth rising to the top (well, I did anyway). I skimmed this off the top, as this is the way I'd done it when making the base from The Curry Secret book. Just wondering if this sounds right, or maybe I only got the froth from scaling down ingredients (I wasn't that scientific about proportions, just a rough ball park), or something else I was doing? Looks good anyway, albeit darker than when doing it 100% as per Darth's recipe.

Will be using the base tonight to make a chicken madras for myself, and a vegetable curry for my girlfriend.


Cheers,


Richard.

Hi, just a couple of questions before I attempt this...

In stage three, 1 dessertspoon of corriander is listed, I take it this is ground corriander seed?

I am also 99% sure that you're peeling the cloves of garlic in stage three before you grate them, but thought I'd mention it because it doesn't specifically say so.

Also, what sort of size of pot is required to take the whole curry base in a oner?

And finally, the two large ladles of water from the cooked chicken..err..sorry, I don't know if I have a large ladle, what sort of volume would that be?  :-)

Thanks in advance, looking forward to giving it a whirl! Only been making curries for a few months, starting with a Pat Chapman book then The Curry Secret and found this forum last week sort of by chance.


Richard.