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12 November 2007 - 6:04pm -- Joseph

Hev and I spent about six hours making a curry on Saturday. You may think this is excessive (you'd be right), but there is method to our madness. About a year ago, a friend of mine pointed me towards a book called The Curry Secret. The book claims to give you the secret recipe for making the curry sauce that most Indian restaurants use, allowing you to make 'authentic' curry-house curry at home ('authentic' here having the meaning of 'standardly fake take-away curry authenticity'). Life being what it is, we've only just got round to trying out the techniques revealed therein.

Basically, the idea is that you cook the sauce and meat in advance, equipping you with the ingredients to make a variety of curries quickly and 'authentically' (see disclaimer above.)

The sauce is a long process of chopping, boiling, blending and skimming onions, ginger, garlic and tomatoes.

It took us ages, and cost quite a lot in ingredients, leaving us wondering why we didn't just, you know, get a take-out curry, would've been cheaper and quicker (in fairness though, we were producing enough sauce and meat to produce eight curries).

The results were rather nice though, and certainly the closest we've ever made to that 'curry' house curry' effect.

We also have enough pre-prepared sauce and meat to be able to produce a couple of curries quickly and easily. With a bit of tinkering, I reckon we could produce a pretty good curry. If so, it might even be enough to tempt me to dedicate another whole weekend day to curry-sauce production in the future. We'll have to see about that...


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