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Quote from: Pugs on October 16, 2015, 01:53 PMUPDATE: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.
UPDATE:ACTUALLY....it is listed by the OP on the very first post..get of your high horse
Could it have something to do with the water content of the onions?I mentioned cooking issues in this post:http://www.curry-recipes.co.uk/curry/index.php/topic,14103.msg123034.html#msg123034The 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!
Quote from: Pugs on October 16, 2015, 12:20 PM2 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.
2 tbps blended onions...
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!
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.
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