Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Mikka1 on October 25, 2009, 06:20 PM
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This is the image of the food I was talking about on another thread. I'll link it up later.
Looks the part doesn't it. Smelled good too until I mucked up with the base sauce.
Chicken was just Mmmmmmmmmmm! ;D
Sauce? Eh ok I guess.
This is what I am trying to stop as regards my cooking in Indian. I have to admit this stigma is affecting everything I cook now.
(http://damnedmusicians.com/images/madras.jpg)
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That looks a lot of oil Mikka :o what oil do you use and what base sauce recipe ?
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Hi Emin.
Very little really. I did this recently based on the oil reclamation project. I was going to pull off this oil and save it.
Believe it or not some dishes come this way. I had them all over with a similar amount of oil. I know its not good for you (Depending on oil type) but even the taste was not up to my standards.
That looks a lot of oil Mikka :o what oil do you use and what base sauce recipe ?
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This is what I am trying to stop as regards my cooking in Indian.
For me the oil is either coming from too much at frying stage (i've settled on 4 tbs std, 6 tbsp max for madras and 3 tbsp min) or in the base itself (i leave around 7% oil in the base based on the initial volume of chopped onion, typ 100ml in 800g onion).
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Sorry Ermin didn't answer this properly.
Bruce Edwards base with a whole green pepper and veggy oil. I do use Veg Ghee but it has such a clinging property to it. Perhaps I should use that?
That looks a lot of oil Mikka :o what oil do you use and what base sauce recipe ?
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you could reclaim enough oil from that madras to keep all the members of CR0 happy for years ;D. The coriander looks suspended in oil, barely touching the curry !