Quote from: tvrdi on January 16, 2012, 10:25 PM
olive is my usual weapon of choice, since it's low on cholesterol, this is something i simply have to take care in cooking. i have seen countless traditional indian recepies recommending it as well, so i figure it should work here too.
also, it is indigenous to my country, so it kinda makes sense all together.

Welcome to the forum. Have you ever eaten curries in a British Indian Restaurant (BIR) or take-away? They are tasty and rather distinctive compared to the Indian food served in most other countries, but nobody claims they are healthy. I doubt if hardly ANY BIR uses olive oil. I feel it's a complete non-starter in terms of replicating BIR fare.

yeah, i notice the difference between english curries and curries made in restaurants in other countries.
i am not too bothered to replicate the exact taste, just more curious to translate this particular style of preparing the dish into something that'll fit my lifestyle. will let you know the results.