To fry or not to fry...

[Nessa]

Many thanks for your help and advice Payal.   I think the problem may have been because I used olive oil, which has a lower burning temperature than vegetable oil, I think.

[raygraham]

Yep, I think you have found out your own error here. Olive Oil which is great for everyday cooking and also good for us is a no-no in curry cooking. It does have a lower "smoking point" and an Oil with higher heating properties is needed. Restaurants and Take-away's use mainly Veg Oil and I don't use anything else except maybe Sunflower Oil or Vegetable Ghee. In Chinese cooking they use Groundnut Oil (peanut oil) which seems to have about the highest smoking point of all.

Ray

[Nessa]

Thanks Ray, I think we have the solution! I've bought some sunflower oil to use instead and will save the olive oil for other cooking.

[CurryCanuck]

Agree with Payal...if you plan on frying onions & garlic.... fry them first and then the spices....one can even remove the former & fry the spices on their own in the same oil . Continuity & integrity of cooking the ingredients is imperative in preserviing the flavour ! The layering of flavours is totally dependent on cooking methods...deviate from the norm and the end result tastes like the bottom of a parrots cage .

[raygraham]

Obviously you have tried every option in the search for the answer! Did the Parrott mind?

[CurryCanuck]

It was an x-parrot

[DARTHPHALL]

It has ceased to be !!