Thanks guys. Hoping to reproduce the bhuna. Playing around with a home-made curry paste recipe here. Other than this it's pretty standard(ish).
My efforts do generally look laden with oil. But I do like dishes that need a fair bit of separation. Might seem counter-intuitive to some starting out, but my curries are actually quite low-fat compared to many (e.g BIRs). I rarely use more than 1 cs of oil per curry. More oil of course via the base gravy, pre-cooks, garlic paste, etc. But if the oil is nicely separated you have options, whereas if it isn't, you're pretty much stuck with it. The options include removing some/most of it by, spooning off, syringe (nice one Chewy), or, for dry dishes, chasing it off with a little base gravy. Another option is to eat it. I mostly just "lift" the curry out of the excess oil onto a plate, leaving the majority in the carton. I have to watch my figure after all.
. Here's the pork curry again.
Not exactly diet food mind. Decent separation also gives more scope with textures for some dishes, and taste.
Rob
E-book out shortly Dave. Whole chapter on the mighty Phal, so you'll be able to upgrade that seedy/muesli effort of yours. ;D
Topic: Garlic chilli chicken bhuna vs Garlic chilli pork madras (Read 6475 times)