letters to the Curry House
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Loll wrote :
When making the Basic Curry Sauce found in the restaurant curries section of your web-site I had problems when I reached the 3rd stage of the methods list- the instruction reads "cook for 15 minutes stirring from time to time making sure nothing browns or burns" but unfortunately I found the onions, ginger and garlic mixture turned brown after only a minute - and this was on the lowest heat possible! Can you tell me if I am doing something wrong or should the instructions read 15 seconds instead of 15 minutes? The instructions are correct when they say cook the onions, garlic and ginger for 15 minutes. If you cook them gently they will not brown or burn. The mixture will darken slightly but the chopped pieces should not have burnt edges. So the problem has to be elsewhere. Without looking over your shoulder in your kitchen I'll have to guess but it's sure to be one of 3 things (or a combination). Are you using a thin old pan? I use a heavy cast iron pan and it works fine. Will your cooker just not turn down to a simmer? If not, try using a heat diffuser. They are cheap and widely available at kitchen stores. The diffuser sits between your heat source and your pan and evens out the heat so you don't get "hot spots" in your pan. A heat diffuser will also help if the pan is your problem. Are you using the full quantity of oil? If not the mixture will surely burn. This recipe is not for slimmers! Use plenty of oil and at least the amount in the recipe (3 x 15ml tablespoons). I'm sure it has to be one or other of the above (my guess is that you haven't used enough oil) as the recipe works fine for me and hundreds of other curry fans who have used it.



© David W Smith, 2001
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