Topic: no oil on finished base why?????

[Curry King]

I've tried making currys with less oil including a low fat base and they have always turned out to be complete muck.   I've never had a takeaway that hasn't had lots of oil and without it your not going to replicate that BIR taste.  I think the same goes for salt, you need lots of it to the point where it seems an unhealthy amount.  For me rather than try to make the currys more healthy I just try to eat less of them now and as long as you have a balanced diet I can't see a problem.  If you don't like all the oil just drain it of prior to eating, personaly I like a little bit to soak into my rice 

[woodpecker21]

hi g/gls
this oil thing... well i have tried many ways of cooking the base and final dishes.... blending the with the oil in the base and the oil disappears but does it no no no ...it will reappear in your final dish thats where the oil appears again. if you read the threads for the recipes and methods in the demos shown to all pete, curryqueen, curryking mark j and admin there seems to be a very close connection  : approx 4 tbsp of veg oil or reclaimed spice oil from the curry sauce if you add a little water to the final dish just before you have added the spices it seems to work then when you have the end of the cooking process of the final curry remove any excess oil the add the coriander(leaf ) i'm not sure if you fill the wok for four peeps sauce you would get the same results as restaurants would only(imo)cook a maximum of 2 peeps dishes together (pans not big enough......and they have to be the same dish doh!)
hope this is some help

regards
gary