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The one thing I can't seem to sort out is the watery residue that comes out of the gravy, I've attempted uk restaurant curry's before and had the same problem, although this time it was much better and only had a very small amount of water leaching out of the gravy but you don't get that with restaurant/takeaway curry's.
Quote from: hezzie on May 15, 2013, 06:58 PMThe one thing I can't seem to sort out is the watery residue that comes out of the gravy, I've attempted uk restaurant curry's before and had the same problem, although this time it was much better and only had a very small amount of water leaching out of the gravy but you don't get that with restaurant/takeaway curry's.I've had this in the past, in my early days before I knew how to cook base properly. It's down to the base not being blended well enough and either means you didn't blend it for long enough, or more likely, you didn't cook the base long enough at the first stage to make the onions soften up sufficiently to allow them to mush down properly when blended. Before you blend your onions should be so soft you can stick a spoon handle through them, if they're tougher than this you haven't boiled them long enough and they will not blend properly, resulting in a slightly fibrous mush which doesn't hold water when reduced.
Hezzle I think the problem is the base sauce recipe you're following is somewhat far from the accepted norm these days - I see it's a 2005 recipe which isn't anything like the base sauce most of us will be cooking these days.