Well I made sced's spiced oil recipe and the results were very good. It may be the missing 10% for me at least. It goes in the base and is used to fry the final curry with.

It is easy to make, takes about 1 hour and there is no wastage. The onion/pepper paste it produces as well is also a nice sweet addition to the curries.

CA came close with his spiced oil but it was a mistake to add water.

Cheers,

Paul

Hi PaulP,

Is there any chance that you could ask sced? for permission to post the recipe or better still, get sced to join this forum.

I wouldn't mind giving it ago.

Or you could PM me the recipe if you wish : ;D

Ray

Quote from: Razor on September 26, 2010, 03:29 PM
Hi PaulP,

Is there any chance that you could ask sced? for permission to post the recipe or better still, get sced to join this forum.

I wouldn't mind giving it ago.

Or you could PM me the recipe if you wish : ;D

Ray

Ditto

Please?

Regards

PMs sent.

Cheers,

Paul

Hi

Just a bit of feed-back on the spiced oil.

Made it with:

6 x tsp - Bruce Edwards spice mix
4 x tsp - Tandoori masala (Rajah)
2 x tsp - Asafoetida (Natco)

The rest was as specified.

While cooking the aroma was very pleasant. Although during the cooking stage there was no eureka moment triggered by the aroma etc. I was beginning to think that this may add a little something but it was unlikely to be ground breaking.

I decided to pick a simple and fairly lightly spiced recipe with which to try the oil initially, so chose a slightly tweaked CA base coupled with the Undercover Curry - Dopiaza, using the onion paste that is produced with this recipe as a by-product of the oil.

The results... Absolutely stunning. I rate my local TA, they make not the best curry I have ever had but some really nice curry all the same. This dopiaza was nicer than any curry I have had from the TA, no question. The aroma and taste was astonishing, TBH I'm still a little in disbelief myself.

The plan tonight is to do a side by side madras test, one with plain oil and one with spice and do a kind of blind taste test. Lets see what happens.

P.S sorry I cannot post the recipe here, I don't have permission to do that - I'm not sure how we can overcome this?

Cheers

Russell

Hi Russell,

I made this lamb korai thingy last night:



Very nice indeed and tastes even better today!

Cheers,

Paul

Hi Paul

Nice cooker! - wish mine was one of those!

Even nicer looking 'korai thingy' - looks absolutely delicious.

Did you use exclusively spiced oil for it?

Hey PaulP,

That is one beast of hob you got there!  As SP say's, I also wish I had one of those bad boy's.

Great looking dish too, well done.

Ray

Thanks guys, the cooker came with the house. It's a Smeg (!) 6 ring range but it's far from perfect. The oven fan and cooling fan are really noisy.

The curry used spiced oil throughout, both in the base and final cooking. The base was a take on Dipu's with a third of a block of coconut added and using the Taz spice mix.

The dish was also finished using more Taz spice mix.

I'll be adopting the spiced oil as standard now but still have some fine tuning to do.

Cheers,

Paul

Hi Paul,

It's great to hear that your having some success with the oil, that encourages me to give it a go.

Many Thanks,

Ray