Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: DARTHPHALL on May 08, 2005, 04:05 PM
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Through my attempts at getting the 100% clone & taking part in this forum Ive just realized something.
All the bases & actual curries produce a Ruby red oil once made. I.E. we are cooking the oil twice or over a long period of time &/or high heat.
Something Ive noticed about my local is that their oil is more of a lighter golden red, witch coincides with some of you saying it is illegal (Health & Safety wise) to re-heat cooking oil.
Does this mean that the base/gravy mix is better made omitting the veg.. oil ?? Would be interested in all of your opinions on this. ???
Also Ive made a new batch yesterday (A variation of what i was told by my local take-away,& is very much the same as the recipe given to Curry King by his local bir chef).
It is that close that I'm going to have to buy a take-away Vindaloo/Tindalo next weekend & compare them.The next time i make a batch like this i`m going to leave out the oil.
Remember what i said about the take-away that had been frozen for a week or so tasting nothing like it did when fresh,but more like the results i`m getting.(never paid much attention to this before)
Is it the oil thing again(Freezing changes the characteristics of a curry ). ???
Here is the added ingredients to the one posted by Curry King.
2 Carrots instead of 1.
1 red pepper.( Yes & the green Pepper ).
25 green birds eye chilies ( there have been several comments at my local that only green should be used because of there individual taste). ;)
5 small new Potatoes .
2 tomatoes.
3 scotch Bonnet centres & seeds ( i will leave them out next time as i believe they have masked the Taste slightly). :-
Teaspoon chopped Coriander.
3 Desert Spoons extra hot Chilli powder.
This has made enough single batches( 3 curries each ) to make 27 single portion Curries. ;D ;D ;D ;D ;D ;D.
All the best DARTHPHALL. :D :D :D :D :D :D
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I always get the red colour oil from frying the tom puree at the begining using fresh or from from the top of the gravy. A chef I spoke to said that the tom puree is mainly for colour.
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Hi Darthphall,
I know you like hot curries but don't all of those chillies make the base far too hot to use for anything less hot?
Cheers,
Blondie
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Does this mean that the base/gravy mix is better made omitting the veg.. oil ?? Would be interested in all of your opinions on this. ???
I've wondered why oil is included at all at the base stage. The quantity of liquid to oil is so great that the oil can't be doing what oil would normally do, that is reach a high temperature, so why use it? My theory is that many years ago a lot of oil would have been used to fry up some ingredients at the start of making the base sauce, and then water and such would be added. But over the years they don't fry anything anymore and just bung it all in together and boil because 'that's the way it's always been done', having forgot that the oil used to be there for frying. I bet if you asked you takeaway friend he wouldn't have a clue as to why oil is added to the base sauce.
The only other reason to use oil in the base sauce would be to flavour it so that it can then be used for making the curries as we know some of them do.
I'm going to do my next batch without oil to see what difference it makes.
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Leaving the oil out of the base seems like a good idea. As long as we are satisfied that it dosn't affect the taste.
Now that we can make curry to taste the way we want(well almost), it would be wise to make it a bit more healthy, then we can eat it every day if we wish.
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I F YOU THINK ABOUT IT , it wont affect the taste as only 500ml goes into a base sauce that makes approximately 9 batches that in turn when defrosted will make 3/4 take-away sized portions each bag= 36 curries !!(14ml of oil in each ). ;)
Also, no the Chillies don't make the base too hot, again 25 Green Birds Eye Chillies divided by 36 Curries(equates to 1.5 Chillies per portion). ;) Although the portions seem hotter than the maths indicate !!(yes i know there are 3 Desert spoons of extra hot Chillie powder). :)
But then again i only make warm Curries as i don't make Korma`s or Tikka-Masala`s. prefer heeeeeeeeeeet ;D ;D ;D ;D ;D
So i sincerely believe that the oil is added to the second stage of the curry making & it will turn out golden rather than Ruby Red,
i will investigate further(back to the lab :P :P).
Oh & this forum is becoming increasingly quiet please everyone at least comment on the new threads & or try theses new ideas & give feedback,as there is no point in me & the very few active members bothering to post threads.
perhaps i should turn into a browser ( no bloody pun intended !!) & not bother to post sod all here !!!!!
WAKE UP & JOIN IN ( OR IT WILL BE HAMMER TIME >:( ).& anyone taking that too literally will have there house burnt down heheheheheheheh ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D
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Oh & this forum is becoming increasingly quiet please everyone at least comment on the new threads & or try theses new ideas & give feedback,as there is no point in me & the very few active members bothering to post threads.
I can't see why ppl can't get down to there local restaurants\takeaways and get some more recipes and stuff to try. Ive a new non-yougurt tikka recipe that came from a chef but have been saving it till theres another posting drought :(
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I AGREE !! go for it people ;) ;) :) :) ;) ;) ;) ;) ;) get down your local & ask questions , they can only tell you to get lost(but your a customer !!!). ;D ;D ;D
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Using large quantities of oil acts as a preservative - useful if a large vat of gravy is to be left out overnight unrefrigerated.
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Chefs on the food channel often say "oil carries flavor."? I know Thai curries usually start with frying curry paste in the solids from a can of coconut milk (which I take to be mainly coconut oil).? The flavor goes into the oil and then throughout the sauce.? Oil also gives the sauce a nice mouth-feel.? And I'm thinking of whole milk versus skim milk -- is fat the only difference?? It seems to add body and taste.? I'd love it if we could cut the amount of oil, but I have a feeling that we'd just have to add more in the final cooking.? Hope not!
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Why oil is required for fullsome flavor. (scientific bit)
1.Oil serves as a flavor enhancer - it makes taste molecules hang around taste receptors for longer (making food taste more tasty).
This is one of the reasons low-fat alternatives are often fairly tasteless and "unsatisfying".
2. Most flavor and odor molecules are actually closer to oils than they are to water (think of essential massage oils); They are dissolved/ extracted faster and more efficiently in an oil medium.
Cut the oil from a curry and you'll cut the flavor.
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Why oil is required for fullsome flavor. (scientific bit)
Interesting.? Now that's science in the service of humanity!
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Actually i believe we can get around it ;D as the health issue was not my real point, just the fact that in the first base sauce it is superfluous to use oil as disappears in that huge vat along with all the other ingredients.
put the oil in at the second curry making stage so that it stays golden rather than Ruby Red & therefore more like my local Take-Away(which was my real point ;D ). & its healthier as you are not "cooking the oil" & changing it characteristics. ;) ;)
Hope this clears things up (remember the Hammers !!!). 8) ;D 8) ;D
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I have made very tasty curries without much oil, you just need to rely more on the quantity of spices/ingredients etc..etc.. ;) ;)
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Does this mean that the base/gravy mix is better made omitting the veg.. oil ?? Would be interested in all of your opinions on this. ???
A chef told me, that without the oil, the spices won't cook right
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But you will be cooking them in oil in the second stage ;) ;) .Which in turn will bring the flavor out when you make the actual curry.
I will try this weekend & see if there is any taste difference.
& as Ive said my local has a golden oil not ruby Red, i am trying to copy them & by the sound of it they make a slightly different curry to most with some better quality ingredient(so i`ve been told by some forum members ).& there curries are the best i`ve tasted by a large degree(to my personal taste that is !!). :)
Sometimes i think people are afraid of trying things out because thats what we`ve been told to do & thats what everyone else is doing. So i`ll have to follow(BAH BAH weak sheep !! :D :D), if i have to boil up a fine chopped Football & leave it in the sun for 6 years while i cook curries but achieve the taste then so be it. ;D ;D ;D ;D
Diversify, cooking is art & therefore we need to break some rules to achieve our goals,especially when cooking curries, :D take it easy ;D , relax & enjoy the experience of cooking curries. ;D 8) 8).
Unless any of you know a way of using oil in both base gravy & actual curry & not ending up with a Ruby Red oil at the end ????
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Why not remove the oil from your base before blending it and use veg oil in the final currys, also try leaving out tom puree at the beginning.
But if your making a vindaloo then it will get the ruby red oil from the chili powder if anything, espically if added in large amounts!
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Im with pete, a decent amount of oil is required to fry the spices right.
I have also read that one reason for lashings of oil is so there is less chance of spices sticking to the bottom of the pan and burning whilst the chef is cooking many dishes
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I have tried so many different versions of curry gravy.
Some made up, some from books and the internet.
The gravies I tried without oil, came out like an old style vegetable stew.
Check out Pat Chapmans recipe:-
http://www.curry-recipes.co.uk/curry/index.php?topic=259.0
that uses very little oil
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The 100 best balti gravy recipes don't use as much oil and ive produced some very good results from their gravy.
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hi guys & girls
i'm with pete as well, sorry darth but spices need to be fried to release their flavour. believe this to be so as i have been to my local restaurant spoken to the chef , watched my vindaloo being cooked seen a huge vat of onion gravy. i even asked for the recipe for the onion gravy and got it after a few compliments and a 6 pack......of cadbury's cream eggs :D. and yes i have tried it out, but will post under new "i been to my local restaurant" :). by the way you all are doing a great job but that doesn't stop my wife thinking i crazy. will post soon.
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i even asked for the recipe for the onion gravy and got it after a few compliments and a 6 pack......of cadbury's cream eggs :D. and yes i have tried it out, but will post
Nice, this is what we need !
I don't worry about people thinking your insane, I get it all the time.
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will post under new "i been to my local restaurant
Dear Woodpecker,
I am really looking forward to this.
Please post soon!!
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This thread has got out of hand. Nobody's saying don't use oil or even don't fry spices - that's ridiculous.
What Darthy's trying to say is 'could we leave the oil out of the base(only). Then the spices will still be fried in plenty of oil at the cooking time. This may enable him to get a better colour to his curry. And for me, for instance, it may allow me to use a bit LESS oil.
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At last someone understood me !!!!!!!!!!!! thanks ;D ;D ;D