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Author Topic: Spice Mountain Base recipe  (read 8,619 times)

AI Summary
The discussion revolves around the use of mustard oil in a curry base recipe, specifically referencing a recipe from Spicemountain. While some users have not tried it, one participant shared their experience of using mustard oil in a tarka for curry gravy, noting it didn't significantly enhance the flavor. Another user provided insights on the proper heating method for mustard oil and mentioned recent research suggesting it may not be as harmful as previously thought.

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Offline mickyp

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Spice Mountain Base recipe
« on: July 26, 2019, 04:24 PM »
I was looking at a site called Spicemountain, it has a drop down recipe section in a Recipe named "Mothersauce" it states add a glug of Mustard oil.
I do use mustard oil in my tikka marinade but have never used it for base, has anyone here used it?

https://www.spicemountain.co.uk
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Offline Garp

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Re: Spice Mountain Base recipe
« Reply #1 on: July 29, 2019, 01:23 PM »
Haven't tried it mate.
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Offline pete

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Re: Spice Mountain Base recipe
« Reply #2 on: August 13, 2019, 08:23 PM »
in my cooking lesson with Adey Payne, it was used for the tarka added to the blended onion mixture for curry gravy.To be honest it wasn't detrimental to the overall flavour, but I don't think it really added much. There is a lot of talk about mustard oil being dangerous to eat. I'm not bothered but wouldn't recommend anyone else to do it. Maybe it IS  bad stuff
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Offline Peripatetic Phil

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Re: Spice Mountain Base recipe
« Reply #3 on: August 13, 2019, 09:48 PM »
My understanding is that mustard oil should be heated to its smoke point (circa 2500C) and then allowed to cool to the desired temperature (e.g., 1800C) before spices, etc., are added.  Current research appears to indicate that the erucic acid content is not liable to cause heart lesions as was earlier thought and may in fact provide some degree of protection against cardiovascular disease.

** Phil.
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