Button,
real pleasing post - really like the party photo. you've been very brave and it's paid off - well done! - a real boost for the site.
reclaiming the oil - keep more water in the base for longer?
the consistency of the base - reduce the base once most of the oil is out?
,, ,, of the curry - would it be better to reduce the final curry instead?
the sides - think next time i'm going to make my own naans, poppadoms and pilau!
i've just changed reclaim methods - the new is very simple and quick - i pour it off before blending - then cook for a further hour. using the original method it can be difficult getting the oil to separate - more water and a little bit of stirring the bottom of the pan whilst avoiding stirring the top helps. u should be able to get back between 50 & 80%. it does depend on how much veg is in the base as well (the rajver is for example a difficult reclaim whilst the saffron is much easier). i'd honestly try the pour off method it works a treat.
the consistency of the base needs to be quite runny - almost sits up as a soft peak. i currently look to evaporate/reduce it from 400 to 200ml per portion although i'm having 2nd thoughts and may yet return to 300ml to 200ml.
the evaporation is crucial at the cooking stage - i feel it's best done by eye - the look of the surface of the cooking curry changes when it's ready - generally i find oil has already started to surface a little - although taking a spoonful out to taste is helpful to start with.
definitely go for the naans and onion bhajis - they are easy to make up front and then microwave to reheat.