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Originally Posted by BigD  Yeah you can liquidise almost anything, but obviously you lose all the texture. I never understand why some curry houses liquidise their curry base so you don't discover the flavours as you eat it but rather the homogenous result remains constant between one mouthful and another.
BigD |
This has been explained by Pat Chapman in his Curry bible. Seemingly, one sauce fits many dishes and is merely enlivened with the addition of a few spoonfuls of texture. Economics.