Basic ingredients for curry sauce
1.Oil2.Onion
3.Spices
4.Ginger/garlic based on the dish
5.Thickening agent-Tomatoes,Coconut milk,cashew butter,yogurt etc
How to make a perfect curry sauce
There are different principals when it comes to make a perfect curry sauce.
Principle 1:
Be generous with your spices. Spices not
only bring flavour but texture to dishes. Most supermarkets sell spices
in misleadingly small containers. You can buy bigger packets from Asian
supermarkets, which will encourage you to spoon in the spices with a
freer hand. (You can store them in the freezer to stop them going
stale.).
"When it comes to how much spices to be used in a curry,stick to the recipe chosen unless for the spices that provide heat to the food ex:pepper,Chilly,paprika etc"
Principle 2:
Decide how you are going to cook your onion, ginger, and garlic. Soften them without colouring for a lighter curry or cook them longer and caramelize for
something richer and darker.
"Oiling the pan is important before you start sauteing and adding some salt at the start works wonders"
Principle 3:
Decide what is going to give your curry
sauce its body. This will normally be one, or a combination, of the
following: tomatoes; pureed peppers or chillies; yoghurt or cream;
coconut milk; spinach, or finely diced or pureed onion.
"Save all the fat based thickeners like cashew butter,coconut milk,yogurt or cream to the end of the cooking to be added"
Principal 4:
The sauce has to be simmered and cooked 30-45 minutes stirring every 10-15 minutes .The sauce is done when the butter/oil has separated from the mixture and there is no remaining liqui.At this point you are good to add meat/pulses/vegetables.
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