Make An Indian Curry From Scratch - Al's Kitchen



they didn't have dried curry leaves. Guess I'll be ok freezing the fresh ones I got and using them as and when I need them
 
I've been doing mine in a black steel wok but noticed that there's a fair bit of rust on it now. Whats the benefits of aluminium? Thought it would be a bit soft.
Conducts heat better, for caramalising

Suppose it needs to be large and shallow, so it has as much on the sides as possible.
 
That's what I did previously. I noticed my sauces always split though. Maybe its my technique that's improved.
I haven't had problems with sauces splitting. I usually allow plenty of time for reduction though.

The BIR base sauce recipe is good but I always ended up just making huge batches of curry anyway so just made from scratch.

Not that I make them often these days though.
 
I haven't had problems with sauces splitting. I usually allow plenty of time for reduction though.

The BIR base sauce recipe is good but I always ended up just making huge batches of curry anyway so just made from scratch.

Not that I make them often these days though.

I certainly need to find a quicker way, as I spent about 8 hours in and out of the kitchen on Saturday. Its far too long, really.
 
I certainly need to find a quicker way, as I spent about 8 hours in and out of the kitchen on Saturday. Its far too long, really.
Invest in a pressure cooker marra. Cuts making a base it down to 20 minutes. Buy bags of frozen sliced (not diced) Onions (available at farm foods). Lots of Indian BIR's use pressure cookers for this reason.
;)
 

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