Originally Posted by caliking
What an awesome tutorial, bucc!!
If I may add one small tip - when you add the spices to the tomato onion mix, stir things around until you see the oil separate a little from the paste. Hard to describe but you will notice the change - from being somewhat homogenous, you will see the oil just ooze a bit from the paste if you stop stirring briefly.
For some reason, I love the taste of turmeric, so most of my dishes have 1/2-3/4 tsp in them, thrown in with the other spices. It must be sauteed well, or else you can taste the raw turmeric.
And there are ways to cheat!!
When I'm done with making the sauce and about to add the meat, I sometimes move everything over to the crockpot
It works well for that part of the cook. Also, in India every household has at least 1 pressure cooker which is commonly used to make dal, beans, certain types of rice, and many meat dishes.
Thanks for posting this!
That advice is sound for a paste frying step but isn't going to happen here, caliking.
The masala will not absorb the oil or release it because of the liquid volume .
The plan I have for the following curries this step will be essential, but not for this one.
If these new curry makers stand watching and waiting for that to happen the liquid will reduce too much and won't have the volume to support the meat cooking process, you see?
Slow cookers like the crock pot do work fine, but I never use them because the aroma of the curry is torture!
One point I didn't mention....just like some other foods like chili, a curry will enhance if left a day before eating.
I know, that requires the self discipline of a superman, and I can't do it...but make enough so that you have lots for the following day, you will be so happy you did!