I personally don't use ghee at all in curries as I can't tell any difference from plain veg oil and it is relatively expensive compared to, say, rapeseed oil. Seasoned oil on the other hand is absolutely essential as one component of the BIR flavour and aroma (IMO) so I always use that.

Ok, cheers! If you don't mind me asking, how do you make your seasoned oil? Is it reclaimed bhaji oil or do you use some other method?

I paid (I think)

Not I, Sir, but I made considerable use of stainless steel pans on an induction hob in the past, and use a copper-bottomed stainless steel pan on a ceramic hob to this day.  What leads you to think in terms of carbon steel rather than stainless ?

** Phil.

Cheers. Nothing in particular really. I just saw one down my local supermarket and wondered if it might be a decent alternative as they have some of the same qualities as aluminium pans i.e. quick heat transference. But if in your experience a normal steel pan is a decent alternative then I might give that a go.

Hi,

My name is Paul and have been living in Finland for the last 20 years but am originally from London where I fell in love with British Indian cuisine. I've always liked making curries but since about a year ago I decided to take it to the next level and start recreating my favourite BIR dishes and that's how I recently found this forum. Anyway, nice to be here and hope to learn a lot from everyone here. Here's a picture of my last curry. Chicken Jalfrezi with mushroom pilau rice.