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My name is Steve, I live in Adelaide, South Australia, I am a curry lover who has come here to learn how to make nice curries, I have taken the first step already and made a base gravy I learnt from here, the Saffron base gravy, so now to to around for some recipes to use it on.. A question please, I will need to freeze some of this as I have a lot, is it ok to freeze ? and how much, would around 200ml per container be ok ?
Welcome aboard, Steve — you are the second Aussie to join this week ! Base will freeze without difficulty, but do make sure you homogenize it first otherwise each curry you cook may be unintentionally different. I would recommend 300ml rather than 200, possibly even 350 — once you have made a good few curries you will learn from experience how much base each is likely to require.** Phil.
G'day bolinao. I'm an Aussie, but from the East on the NSW Central Coast and I've been a member here for just over 5 years. As Phil points out, you are the second to join this week. You will find all you want to know here. As for the base you've made, you will be able to use it for just about any curry you choose. Some would say that different base recipes are matched to a particular set of finished dish recipes and they would be correct. However, it shouldn't stop you from using any base with any dish. The result may be different to the intended outcome, but if you do it well, you should still end up with a good curry. To a point, any good base should be a near neutral, mildly spiced, thin gravy. A blank canvas to turn into whatever dish you want.If you read my recent comments from making a half batch, you'll notice I felt it was too thick in the final boil and the oil would not separate (indicating completion). I added more extra liquid than the original recipe called for. Half quantity called for an additional 500 ml of water after blending. I used that, added extra in in small doses as it boiled and I skimmed the scum, but then found I still needed to add another 600 ml to get the oil to come out. This could be due to the inclusion of the potato or even the type of potato. You could easily leave it out or reduce the amount used.