Login with username, password and session length
0 Members and 1 Guest are viewing this topic.
My latest base, if you can call it that, was just onions boiled until their natural sweetness was very evident, roughly three hours, and then blended as normal. So yes no oil there.Made a few curries and really no discernible difference to curries made with oily, spicy bases of the kind you'll find all over this forum. There was of course some adjustments to spicing levels in making the curries to compensate the lack of in the base but otherwise the cook is pretty standard.
But were there also "some adjustments to the oil level" to compensate for the lack of oil in the base, Santa ?
......WITHOUT oil/ghee or for that matter,any indian dish?If so, how did it turn out?Pete
Many thanks Santa...I want to start eating more healthily but by mainly eating curry!I am going to make a base gravy (just onions, garlic/ginger paste, carrot, cabbage and a little salt/turmeric).I'll let you know how I get on...