Mamta's Kitchen - A Family Cookbook
Basic curry sauce question
Hi Mamata, sorry if sounds a silly question, when you make your base curry sauces the recipes all say to add whichever ingredient you want, such as beef, chicken salmon etc. should these by pre-cooked of added to the sauce and then cooked in it?
unknown), on 22/7/2019 06:16pm
No, I don't precook any of the main ingredients. I get the sauce ready, then lower the heat and add prepared main ingredients, like meat, chicken, fish, precooked chickpeas/Kidney bean family things, other vegetables. Then stir-fry them for a bit, to coat well. In case of meat/chicken curries, brown them a bit, add water as required. Bring to boil and simmer until done. Amount of water depends upon how thick or runny a sauce you want.
Hi Mamta, another quick question on the curry sauce number 6.
The recipe shows 1 level teacup (approximately. Of what?
Many thanks,
TC
if I may answer this, it's the tomatoes!
Also, in the list of ingredients, you mention 'predefined onions', this should be pre-fried, of course, but the typo made me larf.
As a note on panch pooran, in parts of Bengal, they don't use mustard seeds, they use a spice called radhuni or ajmud, or wild celery seed. A suitable substitute is ordinary celery seed, which, although having a little stronger flavour, sits nicely with the rest of the spices.
Hello TC
I have made it clearer, it is tomatoes, or 1 level teacup approximately, as answered by the next visitor.
I have corrected the 'predefined' onions on the recipe. Sometimes, when I am typing on my mobile, I am not vigilant enough to catch the auto-correct!!
Thank you about that information about panch pooran/phoran, I didn't know that. As I always say, you learn every day, no matter how old you get :).
Mamta
Thankyou Mamta and the other writer, I made the sauce a few days ago and it was really nice even if I did manage to burn the garlic as my pot was too hot!
It was very tomatoey as I added a whole tin into it, I'll kmow next time.