This is not a recipe, but it is more of a guide on how to cook any curry that you make using this base. The base is quite simple and on its own it tastes quite bland. However using this method - the reduction method will produce a very full flavoured curry that will help you achieve restaurant quality results.
- add 200 ml of warm or hot base to a hot wok or pan
- add spices, garlic, ginger, seasoning tomato puree etc. as required by the recipe
- the base has a high oil content so they will fry rather than boil
- leave on a medium or high heat and reduce the base until there is very little water left
- scrape any residue that is caramelising on the side of the pan back into the base
reduce the base until you have a thick, almost dry base
- don't be afraid to take the base right down
- add you pre-cooked meat and other sauce additions
- add another 200 ml base, this is what gives you the sauce
- reduce to the desired consistency
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