Please select To the mobile version | Continue to access the desktop computer version
12Next
Back New
View: 1006|Reply: 15

Curry houses

[Copy link]
26-11-2019 05:59:04 Mobile | Show all posts |Read mode
What i woul like to know is what they use for thickening agent? I make a lot of curries but the sauce is always runny as there is nothing in the recipes that would thicken them. They do not use flour or cornflour but there is something definitely there. any idea?
Reply

Use magic Report

11610K

Threads

12810K

Posts

37310K

Credits

Administrators

Rank: 9Rank: 9Rank: 9

Credits
3732793
26-11-2019 05:59:05 Mobile | Show all posts
i am bengali so have been taught by my mum how to cook a curry, we literally use 4-5 onions in each dish and you dice the onions really small so when you stew the curry for a few hours the onions literally dissolve in the sauce thickening it up
Reply Support Not support

Use magic Report

11610K

Threads

12810K

Posts

37310K

Credits

Administrators

Rank: 9Rank: 9Rank: 9

Credits
3732793
26-11-2019 05:59:06 Mobile | Show all posts
So won't hey let Indians in or do Bengali curry places only want Benglai cooks? Anyway, you can't just train someone to make indian food, you really do have to have a feel for it, an understanding, my mum can spend up to two hours on her chicken curry, I will spend about an hour. It's all about the spices and seasoning.

My wife and I cook alot at home, and like most peope and their food from anywhere in the world  but Britain, we both ate and appreciated and understood the 'culture' of the food.  basically , you can't just train someone to make a curry buy saying "after 5 mins put in the ginger, garlic, then stir and wait ten minutes..etc etc" get my drift?
Reply Support Not support

Use magic Report

11610K

Threads

12810K

Posts

37310K

Credits

Administrators

Rank: 9Rank: 9Rank: 9

Credits
3732793
26-11-2019 05:59:07 Mobile | Show all posts
yoghurt or coconut milk.
Reply Support Not support

Use magic Report

11610K

Threads

12810K

Posts

37310K

Credits

Administrators

Rank: 9Rank: 9Rank: 9

Credits
3732793
26-11-2019 05:59:08 Mobile | Show all posts
As shahedz says - onions are the key. Fine cut em' using a blender and it thickens the sauce to a degree that cornflour can't. Unless you add tons of it, and that flavours the sauce. Also, if you don't mind the fat content, creamed coconut adds 'body'.

I use the 'best Balti's' cook book for all my curries.
Reply Support Not support

Use magic Report

11610K

Threads

12810K

Posts

37310K

Credits

Administrators

Rank: 9Rank: 9Rank: 9

Credits
3732793
26-11-2019 05:59:08 Mobile | Show all posts
You could also use ground almonds as well as the finely minced onions.
Reply Support Not support

Use magic Report

26-11-2019 05:59:09 Mobile | Show all posts
First their was Vindaloo,then I tried Bindaloo,then Tindaloo  now Im on Phal.   

The curry eating king of the world,and Ive got underpants to prove it.
Reply Support Not support

Use magic Report

11610K

Threads

12810K

Posts

37310K

Credits

Administrators

Rank: 9Rank: 9Rank: 9

Credits
3732793
26-11-2019 05:59:11 Mobile | Show all posts
I've also used the orange lentils which almost disappear into the gravy and effectively thicken it. If you're not looking for an "authentic" chicken madras then this is a tasty alternative
Reply Support Not support

Use magic Report

11610K

Threads

12810K

Posts

37310K

Credits

Administrators

Rank: 9Rank: 9Rank: 9

Credits
3732793
26-11-2019 05:59:12 Mobile | Show all posts
I make a lot of restaurant style curry's at home, it's more of an obsession than a hobby, try this web site it's a gold mine of curry info:

http://www.cr0.co.uk/
Reply Support Not support

Use magic Report

 Author| 26-11-2019 05:59:12 Mobile | Show all posts
I use one of the Curry club books and Madhur Jafrey but neither mention loads of onions
Reply Support Not support

Use magic Report

12Next
Back New
You have to log in before you can reply Login | register

Points Rules

返回顶部