Loving the lite curry book, Bhajis are a winner! Question about what portion size to freeze. Recipes seem to call for about 300 ml of base sauce. Instructions say to add water or stock to creite a runny sauce, about consistency of single cream. Is that 300 ml the amount before or after then addition of water? Do I freeze in 300 ml portions or in some lesser amount?
Sunday 7th of March 2021
300 ml called for by the recipe would be 300 ml of diluted base sauce. I would suggest freezing it in 300 ml portions.
Wednesday 28th of February 2018
I have made this many times now and find that adding a half reason of ground green cardamom lifts it massively... however when basing Korma with this, it's too much... luckily I don't eat korma.
Great work mate.
Thursday 1st of March 2018
Than you Gary.
Monday 3rd of April 2017
Hi from the USA! Thanks for sharing your curry base, total life saver as I hate buying bottled sauces. Saves money and time! I felt it was a little bland so I added a serrano pepper, cilantro, and a little parsley. Other than that, your spice blend ratio is wonderful! Thanks again from a rookie cook!
Saturday 8th of April 2017
Thank you. You did the right thing by adding chillies and herbs. It is meant to be bland so that it can be used as a base for everything from the mildest chicken korma to the hottest vindaloo. Take a look at this link and you will see a few of the curries that it can be used in. http://www.greatcurryrecipes.net/2013/12/31/make-indian-restaurant-style-curry-sauce-large-batch/
Friday 14th of February 2014
Made your full fat version , was just perfection !
Now I want to try the low cal one.. I see many differences in the two in terms of spices.
You have updates your full cersion recently.
Does this one need updating too?
Should I use thr same spices as used in the full version for a better curry?
Thanks a lot for your recipes..
Saturday 15th of February 2014
I think this one does need some updating. Don't know when I'll find the time. You could try it as is though or use the spices from the other. Both work but I do like the more recent version.
Monday 23rd of April 2012
I followed this recipe for Low fat curry sauce to the T. For some reason I ended up with a stock pot full of runny sauce that tasted like week gravey. I had to add lots of curry powder and chilli etc to get a curry taste and cornflour to thicken. Its ended up quite nice but I wont be making another batch. I certainly would not say it was anything like curry sauce. Cheers anyway Rog
Monday 23rd of April 2012
Sorry to hear that.
Remember, this is only a base sauce. It's really an onion sauce with very little flavour just like a chicken stock. As you said, you needed to add a lot of curry powder and chilli to make it taste worth eating.
That is how it should be!
You take this base curry sauce and add it to my restaurant style curry recipes. You can then make anything from chicken korma to madras to vindaloo.