Topic: oil colour

[woodpecker21]

hi guys & girls
i'm with pete as well, sorry darth but spices need to be fried to release their flavour. believe this to be so as i have been to my local restaurant spoken to the chef , watched my vindaloo being cooked seen a huge vat of onion gravy. i even asked for the recipe for the onion gravy and got it after a few compliments and a 6 pack......of cadbury's cream eggs . and yes i have tried it out, but will post under new "i been to my local restaurant" . by the way you all are doing a great job but that doesn't stop my wife thinking i crazy. will post soon.

[Curry King]

i even asked for the recipe for the onion gravy and got it after a few compliments and a 6 pack......of cadbury's cream eggs . and yes i have tried it out, but will post

Nice, this is what we need !

I don't worry about people thinking your insane, I get it all the time.

[pete]

will post under new "i been to my local restaurant

Dear Woodpecker,
                           I am really looking forward to this.
Please post soon!!

[joe2]

This thread has got out of hand.  Nobody's  saying don't use oil or even don't fry spices - that's ridiculous.

What Darthy's trying to say is 'could we leave the oil out of the base(only).  Then the spices will still be fried in plenty of oil at the cooking time.  This may enable him to get a better colour to his curry. And for me, for instance, it may allow me to use a bit LESS oil.

[DARTHPHALL]

At last someone understood me !!!!!!!!!!!! thanks  ;D ;D ;D