Author Topic: 10 Year curry house experience - Base gravy / sauce (Read 3761 times)

IanR · « **on:** January 21, 2007, 06:32 PM »

Just finished Andy's base sauce recipe and pretty pleased with the outcome.
1st pic shows it at the start of stage 2 just after being blended and the 2nd pic is the finished sauce.
Andy - Is this how you would expect it to look?

Curry King · « **Reply #1 on:** January 22, 2007, 01:15 PM »

Looks good Ian, have you used it to make a curry yet or are you hanging on for Andy to post one?

cK

IanR · « **Reply #2 on:** January 22, 2007, 04:10 PM »

Holding out for Andy's 1st recipe - lets hope its a madras or vindaloo !. The whole batch was about a gallon I have left it in the fridge for a day to mature then I will freeze it.

Ian

Yellow Fingers · « **Reply #3 on:** January 22, 2007, 04:13 PM »

Hi Ian

What's your opinion of the base as it stands, having not yet tried an actual curry with it?

YF

IanR · « **Reply #4 on:** January 22, 2007, 04:21 PM »

Having made countless variations and recipes of base sauces, I have to say I am very optimistic about this one it seems to have a more 'depth of taste' which is always quite hard to explain. Although most of the ones I have tried before have been very bland tasting this one is more spiced - not sure how this will affect the final recipes

Ian

andy2295 · « **Reply #5 on:** January 22, 2007, 05:00 PM »

Hi IanR

That just looks spot on.

Regards
Andy

Author Topic: 10 Year curry house experience - Base gravy / sauce (Read 3761 times)

IanR

10 Year curry house experience - Base gravy / sauce

Curry King

Re: 10 Year curry house experience - Base gravy / sauce

IanR

Re: 10 Year curry house experience - Base gravy / sauce

Yellow Fingers

Re: 10 Year curry house experience - Base gravy / sauce

IanR

Re: 10 Year curry house experience - Base gravy / sauce

andy2295

Re: 10 Year curry house experience - Base gravy / sauce