Reynard
Guru
- Location
- Cambridgeshire, UK
BTW this advice was given to me by my Chinese mate. Well he's half Chinese, born in Venezuela, his Mother was half North American Indian and half Native Venezuelan whilst his Father owned a Chinese Restaurant, he's in his 70s now but spent years as a world travelling hippie before settling in England in the late 70s where he worked as an 'Artists Model' at Leicester Polytechnic/De-Montfort University.
A bit like the advice given to me about making curry from a pakistani friend who was on my course at uni.
Lots of finely sliced onion, a can of chopped tomatoes, fresh ginger and garlic (as much or as little as you like though a teaspoon of each seems to be about right), chilli (fresh or dried, it doesn't matter, again to taste) and a really good garam masala. And marinate your meat overnight in plain yoghurt if making a meat curry, or add the yoghurt as a finishing touch when making a vegetable curry. If you're feeling flush, throw in some cardamom pods and cassia bark during the cooking - long and slow is best.
She said to me that it'll taste like a good curry regardless of what goes in it. And you know what, she's right. 25 years later, I still make my curries the same way.
Edited to add: if the sauce needs thickening, add some ground almonds or some creamed coconut.
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