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teddytora - great post - I also think that BIR recipes can be given the same spice treatment as Indian home cookery - why not try making a curry with some base to give you your sauce but with a "one-off" selection of spices to give that complexity and character associated with individualised curries?
Hi TTWelcome Interesting you should mention flavoured oil! - recently a number of forum members had some cooking lessons at an Indian restaurant. We asked the chef about the use of such oils. He said he knows of chefs that did use it but he has never done so, and therefore was not able to show us.So you make your base gravy with an abundance of oil and then re-claim much of this to start of your dishes with?Cheers
Hi Pete, Let's put it this way, my husband is and has always been very critical of my curries over the years. I don't have many complaints at all these days at all, in fact, "it's as good as" or "even better than a bir" are his comments. We do buy takeaways still sometimes and its so annoying when they mess it up when you know that you can do just as good as them and you have to pay for the disaster they have made. The complete taste! That depends really on dishes you are making yourself. It's all down to the reclaimed oil from the dishes you make at home and then take back once cooked. I think everyones oil will probably be different to a certain degree depending on the dishes they make. They are complete for me because they have "that smell and aroma" that comes with takeaways. When you start making a curry with the oil, you have an instant fantastic aroma which fills the kitchen with anticipation of whats to come.When you make your base gravy add about a pint or so of vegetable oil. Before blitzing skim as much off as possible and bottle it. Use this for starting your dish and then just take out a tablespoon or two and put back in bottle. Do this with each dish made. If the oil gets too intense then just add some vegetable oil to slacken it off.
