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This is an amalgamation of my knowledge and what I have learned over the years, it works for me and makes the closest to a curry house madras sauce.Because you dice the onions finely and cook them until they are golden brown they actually dissolve into a liquid when adding the stock and tomatoes?..you?ll see. Blending the sauce is optional. If you do blend just remove whole spices prior to blending with a hand blender. (Snip)