curry queens curry

Tina_D

Help, I'm making curry queens curry and i've just boiled and simmered the onion, garlic, ginger and water. It still seems very wet, before i blend it do i have to drain off any of the liquid?
Thanks
Tina

Ronankfan

No dont drain any of the liquid just blend it as it is
Liz xx

Tina_D

Can i blend the onion mixture while still warm? Its all behind schedule.
Thanks
Tina

comping_cat

Ive blended it warm, and it still turned out lovely, it wasnt hot tho, just warm!!!!
Catherine x

Tina_D

morning all,
I made the curry but it wasnt as thick as i would have liked. was it something i did wrong, orig onion mix too wet or should i have just thickened it up with something. the korma taste was right, and the look was right but not the consistancy. any ideas?
Thanks
Tina

Ronankfan

I found that after mine has heated up and i have added the meat after another 5 mins or so the mixture thickens up. Do you think you didnt heat it up for long enough???
HTH

Tina_D

yes i definately feel its something i did or didnt do. for future reference (and next time i muck it up!) could i have just put cornflour in to thicken it?
Tina

comping_cat

The first time i made the korma, i used coconut milk, and it was a bit watery, last time, i used coconut cream and it was thicker, dont know if that helps?!
Catherine x

carl310166

Could someone point me in the direction of the original recipe please?

Noozan

carl310166 wrote:

Could someone point me in the direction of the original recipe please?

Oops, hit the thanks button by mistake! lol :cool:

Click on the "Indexed Collections" in the blue box at the top of this page. (Just above the first post) and go to the recipe collections. Go into main recipe index and it's listed in there, I think it's called "Curry night" or something similar to that.

I made a batch of sauce today and had chickn dhansak for tea, yummy!

moneysavingplumber

I personally prefer my curries thicker. I use fried onion puree as my base.

1-2 onions, roughly chopped.

Fry them at a moderate heat until they begin to brown and caramelise, then puree them in a food processor. I use this as a curry base. Then I simply decide what kind of flavour i want and mix a selection of spices accordingly with enough water to make a paste, and fry this gently with the onion puree, and a clove or two of garlic, to begin the curry. I think this method is known as the bhoona, which is where the dish gets its name.

For example, a tandoori style curry will usually have a high content of the sweeter spices, like paprika and ginger, and hotter more savoury curries will need more of the hotter spices like chilli and ground black pepper. A teaspoon each of ground cumin and coriander are always a good starting block.

I have made some of the previously mentioned curry sauce which I think is based on the method in Kris Dhillon's Indian restaurant cookbooks and is a method used by many restaurants to save time, and I use it when moisture is needed which I find far preferable to adding water.

It's tempting to add lots of fresh onion, peppers tomatoes and other goodies but they do tend to contain alot of water which dilute the taste, so it takes a lot cooking to remove the water and intensify the flavour, which can lead to overcooking the chicken if that is what you are using. Usually for that reason I tandoori cook the chicken in advance and add it into the curry when the sauce is almost ready, thereby not overcooking the chicken, but getting some flavour into it in advance so it doesn't taste bland within the spicy sauce.