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Basic sauce for making curries: Difference between revisions
Basic sauce for making curries (view source)
Revision as of 13:42, 15 December 2014
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[[Image:Stage 1 ingredients.jpg | {{recipesummary | ||
|ImageComment = Stage one ingredients | |||
|Servings = Serves 8 | |||
|Difficulty = 2 | |||
|TotalTime = 1 hour 20 minutes | |||
|PrepTime = 20 minutes | |||
|CookTime = 1 hour | |||
|Image = [[Image:Stage 1 ingredients.jpg|300px|alt=Electus]] | |||
}} | |||
This is my effort at making a basic [[Sauce|sauce]] for restaurant style [[Curries|curries]]. The following quantity is for 8 people, as you may wish to [[Freeze|freeze]] some for a later [[Date|date]]. | This is my effort at making a basic [[Sauce|sauce]] for restaurant style [[Curries|curries]]. The following quantity is for 8 people, as you may wish to [[Freeze|freeze]] some for a later [[Date|date]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 120 ml [[Vegetable oil|vegetable oil]] | | 120 ml [[Vegetable oil|vegetable oil]] | ||
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===Chef's notes=== | ===Chef's notes=== | ||
Make your the [[Sauce|sauce]] two to three days in advance and [[Refrigerate|refrigerate]]. This will improve the flavour and gives more of a restaurant aroma. | Make your the [[Sauce|sauce]] two to three days in advance and [[Refrigerate|refrigerate]]. This will improve the flavour and gives more of a restaurant aroma. | ||
{{RecipeLine}} | |||
[[Category:Recipes|Curry sauce]] | [[Category:Recipes|Curry sauce]] | ||
[[Category:Dips and sauces|Curry sauce]] | [[Category:Dips and sauces|Curry sauce]] | ||