"john royce" > wrote in
:

> I like to make curries and then thicken them up towards the end of
> cooking. I been told that using cornflour produces a slightly 'gloupy'
> texture. Which leaves using plain flour or self raising flour. Is there
> any significance difference between using these two? Thanks.
>
>
>



You do *not* use flour to thicken a curry.

You simmer the sauce until it reduces and thickens naturally, with more
flavour.


*Never* use flour to thicken a curry!!


Heathen.


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