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Hi CH I made a mild madras last night and I wasn't in a hurry this time. I think I've made some mistakes which will prevent me from getting the best out of this base.Last night I wasn't too pleased with the texture. It doesn't run off a spoon very well and leaves the spoon coated with vegetable debris. Now I made it up to just over 4.5 litres but on reflection 2 KG of onions should probably produce a base of 5.5 to 6 litres in my opinion. Hence the base is too thick and has too many bits in it for my liking.I thought I had blended it well using my ?200 Waring stick blender on full power and then finishing off with my handheld 400 watt which has a sharper blade. Still loads of bits. Next time this will go through a sieve or food mill.The next problem was the damn chef spoon measurements. I figured on 4 tbs to a chef spoon and because of this I think the base has a bit too much spice powder and g/g paste.The curries I've made are perfectly edible and nice but I need to fix the problems I've outlined above which were really all my fault.Cheers,Paul
Well that's a let down Paul, but at least you know where it went wrong. That's a heads up for me on potentially over spicing when I come to do the gravy. Obviously need to nail down the chef spoon measurements. Not only do they vary in size but in different hands they can produce different results. I'll err on the side of caution. Adding additional spice at the cooking stage is easy but unless you dilute it further you're not going to remove the over spicing in the gravy.