HELP ME
Topic started by ANETTE (@ 216.148.244.91) on Sun Oct 10 06:13:11 EDT 2004.
All times in EST +10:30 for IST.
I LIVE IN UK, ORIGINALLY FROM EASTERN EUROPE, MARRIED TO AMERICAN OF INDIAN ORIGIN AND LOVE INDIAN FOOD. I WORK IN A STORE WHERE THEY SELL MANY INDIAN DISHES LIKE CHICKEN TIKKA MASALA, KORMA, VINDALOO, JALFREZI ETC. I HAVE TRIED TO MAKE THE GRAVY(I AM VEGETARIAN) BUT COULD NOT GET THE TEXTURE THEY HAVE THERE. I WANT TO SEE THAT SMALL CURD LIKE TEXTURE, AND NOT THE SMOOTH SHINY CREAMY GRAVY, THAT IS NORMALLY MADE BY ADDDING STARCH TO THE SAUCE. HOW DO I MAKE THAT? ANYBODY KNOWS? HOW ????????? HELP!!!
Responses:
- From: curry in a hurry (@ )
on: Sun Oct 24 00:51:27
Hi Annette,
Starch is never used to make sauce in Indian cooking. Normally the base would be of onion, tomato, coconut, cream, or a combination of spices.
Depending on the recipe you will need to grind to paste anyone or two of the above and add ground or powdered spices and saute in hot oil till a fairly thick sauce is formed and the oil separates from the mixture. Then you may add little hot water depending on the dish being prepared. Some are semi-dry, some pouring consistency (curry) etc. and bring it to a boil. Hope this helps.
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