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You can add garlic later to keep the onions from burning and producing a bitter taste.

The Curry Secret

As for the saffron, you will have to put it in a bowl and microwave it for about 15 minutes. This makes it effective for boosting the curry flavor.

A tube of tomato puree and chopped tomatoes tinned should never miss out in your cupboard. With a squeeze of tomato puree and a tin of chopped tomatoes, you will be armed with an ideal base for any curry. You can add a pinch of sugar to neutralize acidity. On that note, you will do well by investing in a good pressure cooker. Patience will be required as the tomato sauce cools.

British Indian Restaurant Style Curry Base (or gravy)

Once the tomato sauce has cooled, you can whisk coconut milk or any cream into the sauce. Allowing enough time to cool the tomato keeps the creamy curry from splitting. Ensure you season the curry with sugar, salt and lemon juice. Adding one mashed potato will help thicken the sauce quickly. You can also work with a number of garnishes such as poppy seeds, flaked coconuts, fresh pomegranate and deep-fried chilies that are commonly used in Indian restaurants in Kelowna. Garam masala should be reserved for the last part of cooking.

When used in the early stages, it will easily burn out and lose its flavors. Please sign in to write a review. If you have changed your email address then contact us and we will update your details. We have recently updated our Privacy Policy. The site uses cookies to offer you a better experience.

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View other formats and editions. Praise from readers: 'Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have' 'The Holy Grail of curry cook books' 'This book is so good it's unbelievable'. Added to basket. Gino's Pasta. Gino D'Acampo. Traditional Scottish Recipes. Eleanor Cowan. Helen Simpson. Camellia Panjabi. New Larousse Gastronomique. Five Quarters. Chicken Burger.

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