Hi. I'm new here and cant wait to make many of the recipes here. I am not the best and have only recently started dabbling with herbs and spices instead of jars from the supermarkets so still getting used to it. last night I made a madras which was very nice and tonight I was looking into making the Chinese curry sauce. Could some kind soul let me know though when it says cup (for water or liquids) is it a UK cup or US? only realised there when going through the recipe and 60ML of water difference could make a huge difference I'd say. I felt the madras didn't have as much sauce as I would have hoped and looked in the picture but I was using the US cup measurement.

Many thanks in advance

I don't know the answer to your question, but if I were to guess, I'd say UK cup, but it isn't that important, as the amount of liquid you end up with is more dependent on temperatures (in the pot and the kitchen) and size and shape of the pot, and whether you use a lid or not. A few 10's of mls more or less is not going to matter a lot with prolonged cooking.

As there is no real recipe for madras (its an 'Indian restaurant' invention), you decide how thick you want your gravy, and how much you need.

You don't say which one of the 3 recipes, but if its mine Chinese Curry sauce like you get from the takeaway 2 then its coffee mugs (a builders mug some people call it).

Steve

Welcome Rimmick

As Suresh says, a little more or less in this type of sauces, or any sauce where consistency is your choice, amount of liquid is only a rough guide. As you gain more experience, you will find out :-). In time, you won't even look at the amount in many recipes, just work to your own eye. There are so many variables in cooking, the heat you are cooking at, the type of onions/tomatoes/apples etc. you use,

If you are using this one Chinese Curry Sauce Like you get from the Take Away - 1, or any other sauce recipe, I would suggest that you add water not all at once but half of it first and then see what thickness sauce you like. I have written, "add enough water, a little at a time, stirring all the while, just enough to get sauce consistency."

AskCy is also an excellent cook, contributor of many recipes on this site. I bet his curry sauce is also quite 'saucy' :-)

I have made some minor changes to the text. When reading a recipe, I often find that I could have written something better and make minor changes to my recipes.

Thanks for the replies :)

Lots of trial and error to look forward to then, but that's half the fun. It was the Chinese curry sauce #1 I was making last night. Didn't work out as I had hoped but I think the garlic was maybe a bit passed its best and, please forgive me, I used ground ginger because I didn't have fresh in! Found it quite bitter and blame those reasons.

Anyway, again I thank you for getting back to me and know that if there's anything I need to know there is folk here who can advise :)

Rimmick

A little trick with ginger, buy a plump big piece or two place in plastic bag and keep in freezer, then grate off what you need straight from freezer, you will not need to peel it as the peel stays outside the grater and the flesh on the inside, please don't ask why, I don't know it just does ..... maybe it's magic?

regards

curry-man86