Questions about Curry Queen's curry sauce

headchef

Help anyone.
I've done a search but couldn't find anything. Problem is I've just made my first batch of Curry Queen's curry sauce. I'm at the first stage with the onions, garlic, ginger and salt. I left it on for maybe a tad over the 45 mins, took the lid off and without a word or a lie it is GREEN!!!
I used Tesco value onions, fresh ginger and fresh garlic and unde a teaspoon salt. As it's cooled I swear it's gone even more green.
I used a high quality stainless steel pan and cooked it on a very low heat with a diffuser.
Consider myself an experienced cook but never quite had anythig like this happen- I am assuming of course that this wasn't suppossed to happen as no one else has mentioned it

GreenFingers_2

Gosh HeadChef… this sounds like a catastrophe to me…. maybe even worserer than that…hee hee. Time to call in Mouldy and Scallop…the truth is out there……

comping_cat

I made the curry sauce the other day and mine had turned green, mind you, i accidently put a load of cumin powder in instead of ginger :eek:
I then remade it without the extra cumin, and it came out fine. Did you add anything by mistake?

llac

mine was a green too! but still carried on and made curry with it last night will never bother with jars again!!( although house did stink a bit after doing onion mixture lol)

squeaky

It's supposed to be green, honest. It'll take on a better colour when you add the tomato.

It's probably somewhere in this thread:-

http://forums.moneysavingexpert.com/showthread.html?t=100759

headchef

Phew - thanks chaps and chapesses (or Mouldy and Scallop!). I'd wondered, Catown, whether it had been sabotaged but there is only me and dog home today (don't think labradors can get lids off saucpans but you never know)! I had scrateched my head a few times to think if I had put anything in it I shouldn't have!!
OH came home and as I was on the phone and he was hungry he lifted the lid on the pan and said 'what the hell it THAT?'
Oh well i will carry on now - and shall look forward to the results (so will OH!)

Ticklemouse

Seem to remember my last lot being greenish.

However, Mr TM has just lifted the stockpot lid to investigate my latest soup - hehehe, I'm soaking/boiling some grotty tea-towels (not our house ones) and my oven gloves in soda crystals :rotfl:

vixtress

hi
i have just made curryqueens basic curry sauce base for the first time and am at the end stage (so advice prob too late really)

my question is should i have lifted the onion mixture out of the boiling water before blending it.

i just blended it all including the water and it looks very thin and a bit watery, i have mixed it with the spice/tomato mix and it still has a while to simmer so am hoping it will thicken

have i messed up or not?

thanks, vix

Pink.

Hi vixtress,

It's meant to be quite thin. There's an older thread that should help so I've merged your thread with it to keep all the replies together.

Pink

vixtress

fantastic, thank you!!!! the sauce looks ok now its simmered

will now read the thread

spaghetti_monster

Well, bluey/green. Not entirely normal/slightly alarming colour...:eek: (not quite this dark!!)

I'm just having a go at curry queen's recipe for the first time and I'm just at the first stage of simmering the garlic/ginger puree with the onions.

The ginger looked great on the outside, but I remember it was slightly coloured on the inside. But it smelled OK and the texture was good.

Will it be OK?????? I decided to go for it and do a double batch for freezing.....