curry cooking, help needed.

[chilistrucker]

So I'm back after 7 months away, and as a noob getting back into cooking
Trying an afghan lamb korma recipe at mo.
Followed to the letter what to do, using real herbs and spices, nothing from a jar.
It just seems abit liquidy still???
Been simmering for a hour and 3/4, recipe says approx 2 hours.
Can I leave it simmering for longer, and hope it keeps reducing down, or have I messed up?

[jas xjr]

simmer it until it is how you want it. there is no right or wrong way

[sunnygym]

Could you add a tea spoon if flour ?

[Shaw Tarse]

Cooking curry.
Onions then more onions!!

[Asterix]

sunnygym said:

Could you add a tea spoon if flour ?

Keep it simmering down - it'll richen up the drier it gets.

Try cooking an authentic Rendang - takes for ever but well worth it.

[chilistrucker]

PHEW!
So I havn't ballsed it up, (yet)
Yes I have flour, so will do that, and maybe throw some more onion in, and just keep it simmering down.
Thanks for replies all

[Shaw Tarse]

Id go for the reducing the sauce option now.
lots & lots of onions need to go in at the start of the dish.
(ps didn't you used to be a crap cook?)

[extraT]

as above, simmer until desired.

Re Onions: Onions also thicken, but they are better in at the start....you can add at this stage, but rather than dissolve or liquify, they will be...well floppy and translucent

[chilistrucker]

I feel I'm still in the vain of being a crap cook
Lots of onions went in, so will hold on adding more, flour is in, and its starting to look more as I'd hoped, lets hope it tastes good?

[jimmyone]

pearl barley will thicken ,and give better texture thAN FLOUR,
Or you can add lentils ,which will give you a lot more vitamins

[chilistrucker]

jimmyone said:

pearl barley will thicken ,and give better texture thAN FLOUR,
Or you can add lentils ,which will give you a lot more vitamins

Have green lentils in the cupboard, is it to late to chuck them in?
Been cooking 2 and a half hours now!

[Mobile Chicane]

Got any canned chick peas? Drain and liquidise, this will add 'body' to the sauce.

I'd avoid flour if you can as it will go gloopy.

[chilistrucker]

Right, after a "discussion" with the mrs, we are not adding lentils, as in her words, "it looks fine."
So rice is on, naans at the ready, we'll soon see if its come out ok.
Thanks again all for the advice

[Asterix]

Hope it's nice - enjoy.

[Mobile Chicane]

That's the spirit.

I'm sure it will taste 1000x better than if the sauce came from a jar.

[chilistrucker]

Cheers, and I hope so
Will report back in a while.

[chilistrucker]

I know it doesn't look great, but quite pleased with how it turned out, nice mix of flavour.
Slight sour taste to it, but guess that was the natural yoghurt. Could I substitute this next time, with something like coconut milk maybe?

[Asterix]

chilistrucker said:

Slight sour taste to it,

Did you have Tamarind in the recipe?

[chilistrucker]

No.

[Asterix]

Ok - if you want to naturally sweeten curries a little then tomatoes can help. Also, Indians always use small red onions which tend to be sweeter than the usual brown onions.