Bitter curry problem
Indian curry - using base of pureed ginger, garlic, onion and a little water, fried gently for 10 mins, then tin of tomatoes added with curry powder, cumin, etc. Occasionally sauce turns out very bitter/sour.
I think it is the onion/garlic/ginger puree at start, because sometimes it smells odd when being cooked.
Any ideas what cuases this? How can I stop it?
How can I recover the sauce? I have tried adding sugar, but this does not work. I don't mind throwing it away and starting again as it costs very little, but it would be nice to know how to prevent it.