My mate Heston says
The foundation of so many soups, sauces is a good stock and a Pressure cooker really maximizes the amount of flavour you can extract from a stocks ingredients Because its a sealed, pressurezied container, it holds on to lots of the flavour that normally evaporates when you make stock in a stockpot. It heats liquid to a temperature above 100c generating lots of reactions that produce new complex flavours, a pressure cooker is the stock makers secret weapone. It might seem a big outlay for a piece of equipment to make stocks, but once you've tasted the results, you will see it is worth it.
Signed Heston.
The foundation of so many soups, sauces is a good stock and a Pressure cooker really maximizes the amount of flavour you can extract from a stocks ingredients Because its a sealed, pressurezied container, it holds on to lots of the flavour that normally evaporates when you make stock in a stockpot. It heats liquid to a temperature above 100c generating lots of reactions that produce new complex flavours, a pressure cooker is the stock makers secret weapone. It might seem a big outlay for a piece of equipment to make stocks, but once you've tasted the results, you will see it is worth it.
Signed Heston.


and been making curries with their help and what you need to do is ...