Hi CQ, I did and it didnt make a huge difference. The oil looks great coming out of an authentic rogan josh though, deep ruby red 

Hi Mark,  What you need to do is to reclaim oil from several different curries. you will then have a mix of different aromas/tastes/smells all going into a curry when making it.  Every time you make a curry reclaim some and then add it to a bottle, then reuse it next time and then re add it to the bottle.

I realize that we have visited this topic before , but I would be very concerned about storage and cross-contamination when reclaiming and using oils from multiple sources - just a thought .

CC

CQ:Thanks for that, I think you are right, its almost certainly a process like that that generates the intensely flavoured oil that the BIRs use

I had to chuck some of my spiced oil away a couple of weeks ago, the oil itself looked ok but the bits of curry gravy in it had gone mouldy. (I hadnt been keeping it in the fridge either)

Hi Mark,  I don't usually keep my oil in the fridge either, but, it doesn't usually take too long for it to be used anyhow.