Making Curry Queens curry - how many onions in 1 KG? (quick if poss)

Curry_Queen

bargainqueen wrote:

C_Q, quick quessie concerning the base sauce, when I tried mine it was a little bit bitter, did I do something wrong? Can't wait to turn it into a "real" curry tho yuuuuummmm

Did you make sure to skim off all the "scum" that forms during the simmering stage after the tomato sauce has been added? That's the only thing I can think might make it taste a little bitter, although it doesn't have a particular sweet or spicy taste at this stage anyway, so you're probably absolutely fine.

When you come to make the actual curry it will change texture yet again and thicken up during the initial frying stage in the oil, and then of course adding the various spices will change the flavour completely. I wouldn't worry too much at this stage if I were you

bargainqueen_2

Thanks a lot, you're probably right, I shall make a pork curry tonight and see what happens. How exciting!

bargainqueen_2

Wohho, I made a pork Korma and it really was the bees knees! The king loved it! We stuffed ourselves and are currently rolling on our backs legs in the air grunting! Thanks C_Q you're a star!!

Curry_Queen

I'm so glad you enjoyed it

There may be one or two more curry recipes springing up in the very near future, once I'm satisfied I've got them just right, so watch this space

bargainqueen_2

Oh yeah I can't wait! And how about some chinese? Why don't we make you our resident Dehlia? You should have your own Column for faq's lol. Ok I'm watching this space....and watching.....and watching

Curry_Queen

bargainqueen wrote:

Oh yeah I can't wait! And how about some chinese? Why don't we make you our resident Dehlia? You should have your own Column for faq's lol. Ok I'm watching this space....and watching.....and watching

:rotfl:

I'd rather not be called Delia though thank you very much :eek:

Oh and as for the Chinese, I don't want to go stepping on Noozan's toes as she's our resident Chinese expert and some of the tips I've picked up are from her

BTW, I've just been amending my curry instructions as it was brought to my attention yesterday that one of the stages wasn't very clear (think I wrote it up in a hurry and have never bothered to go back and check it ) plus I've made a couple of additions too - no, not the new recipes ... YET!

GIRLPOWER_2

CQ when you add to the recipies can you do this on the indian take away post and i will keep checking it or if a new post is added can I please ask you to PM me.. I really so not want to miss it....

Been also thinking as mum likes to cook but normally uses the shops curry paste in her curry of as a little christmas pressy getting a nice basket and putting in packs of spices, jars of minced ginger, garlic, onions etc.. laminating your posts...a nice bow and a little holly... what a good pressy.. If they can flog grow you own mushrooms and make you own beer bags what a treat to have a make the best curry in the world for life kit! :j

bargainqueen_2

Girlpower, have a look at this link http://www.natco-online.com/acatalog/Spice_Gift_Boxes.html I used these guys to make my Dad a b'day pressie just like you are planning for your Mum. I thought they were reasonably cheap (apart from postage to germany. UGH!) but even if it's just to get an idea of what to include, they're fab.

C_Q ok will start harassing Noozan then. Am however very impressed with your timing, I told a mate I'd found this fab Korma recipe and he said he REALLY needed a Dhal recipe. So was gonna come ask you but- voila- you have pre-empted my request. What service, what service :rotfl:

Cullumpster

So C_Q
Stupid question 1 ) i use a garlic mincer for my Ginger will that be ok?
" " 2) What can i use instead of tomato puree as i dont have any

Thats it you can all laugh now

Curry_Queen

Cullumpster wrote:

So C_Q
Stupid question 1 ) i use a garlic mincer for my Ginger will that be ok?
" " 2) What can i use instead of tomato puree as i dont have any

Thats it you can all laugh now

Awwww hun, nobody's going to laugh at you *hugs* we all gotta learn somehow

I'm not sure fresh ginger would go through a garlic press ok as it's rather stringy in texture, unlike garlic which crushes quite easily. If you can chop it up quite finely then I'm sure that will be perfectly ok because it's all going to get blended once the onions are cooked anyway!

I've always cheated at this stage by using ready minced ginger and garlic from a jar with this recipe

Now the tomato puree is a different matter as that's really concentrated stuff so I can't think how to substitute it, but then again it's only a teaspoon full in the base sauce so you may well get away without using it today (I'm assuming here that you intend to make a curry today using some of the base sauce and then freezing the rest for future use?) but try and get some for when you make your next curries and just add it to the sauce along with the rest of the spices etc when you cook it

I'm around for the next hour or so anyway so if you need any more help just gimme a shout