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After a year of attempting to make the perfect curry i can make some very tasty savoury style curries. however they lack that sweetness BIR curries all have. I thought it would be interesting to share ideas on things which could contribute to that sweet toffee like taste
Fennel, lemmon, star anise, use of a 15 garlic base sauce highly cooked until brown (no celery, carrot, green pepper in base), use of plenty of ghee, cream. Can anyone add to this list and advise me on other ingredients i might include, or techniques to get that sweet toffee like taste. Anyone tried amchoor mango powder? or evaporated milk? What effects do these have? Cheers
Chutney - sweet, but seriously don't think so (not in a BIR)
After some experimenting recently i believe to release the full sweetness of the onions they need to be boiled in Veg Oil for around 40 Min's