curry queens curry

Curry_Queen

Tina_D wrote:

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

Hi Tina

Sorry I haven't replied to this earlier but I've only just noticed it!

The base sauce is quite "wet", especially at the initial stages of boiling the onions and ginger. It will thicken slightly at the next stage after it's been pureed and the tomatoes/passata have been added but still remains quite runny. It is during the final cooking stage when it is "fried" rapidly over a high heat and the meat and spices are added that it will thicken to a more desirable consistency, particularly after the garam masala has been added.

Tina_D wrote:

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?

Korma isn't one that I cook often, as only my eldest DS eats it, but the sauce should thicken up during final cooking as with the other curries, so I'm just wondering if you cooked it over a high enough temperature or for long enough. I find, because of the addition of cream or yoghurt, that I need to simmer it that bit longer than usual to evaporate any extra water content until I reach the desired consistency.

I will actually be cooking curry again next weekend, including a korma, so will double check the timings etc and let you know

ambergold

This is a great website for Indain recipies. Their basic green sauce is fantastic.
http://www.madgeandgeoffrey.co.uk/plain_sauce.htm

Noozan

Curry Queen....just noticed you were online....quick query about your naan bread recipe that follows the curry in the index.

I made it last night and it didn't turn out very well Firstly, is the dough supposed to be quite "wet" feeling? I assumed it was puffy and spongy due to the water reacting with raising agents in baking powder.

I cooked in a very hot preheated oven at 240 degrees. However, it was very "flat", as in, it didn't puff up like I anticipated. It just tasted like a flat cake, lol. Would sprinkling water on the baking tray help? (Just thinking that I put water on my trays when making choux pastry)

Any advice please? Thanks

filigree_2

I've used a similar recipe from a different website and their advice was to strain the onion and reserve the water. Once you have made the curry you can use the water to dilute it if needed. I didn't use the water at all because I like my curry sauce quite thick.