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Hi guys,Can I ask has anyone tried CA spiced oil recipe without the water added? I would like to make it but bit put off with the faf or having to manually separate it. But worried would burn spices with just oil.Thanks
I have been attempting to make spiced oil and decided to try making it as follows:Ingredients:- 500ml vegetable oil- 400g onions (coarsely chopped)- 1 tbsp garlic (pureed)- 1 tsp ginger (pureed)- 1 tbsp green capsicum (diced)- 2 tbsp tomato paste- 2 tbsp spice mix (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0)- 2 tbsp curry powder- 1 brown cardamom- 6 green cardamoms- 2 inch stick of cassia bark- 1 star anise- 1 tsp panch phoran- 1 clove- 2 litres water- 1 tbsp sugarMethod:- Heat oil and gently fry onions for a few minutes until soft- Add whole spices and gently fry for 2 minutes- Add garlic, ginger and green capsicum and gently fry for 2 minutes- Add tomato paste and powdered spices and gently fry for 2 minutes- Add water and sugar and gently simmer (covered) for 3 hours- Skim oil from the surface and filter through a colander to remove any solids- Filter through several layers of muslin cloth to remove fine particles- Store in a plastic bottle in the fridgeResults:The resultant oil was orange/red colour, sweetish, and tasted and smelt pleasantly of onions and spices. Comments:I have no idea if this looks or tastes like the oil that BIRs may use to cook their curries because I have never seen or tasted any, but it looks and tastes similar to the oil that is released from the BIR curries themselves.I chose a method that resembles the preparation of a curry base except this was made for the sole purpose of making the spiced oil (I ditched the solids). I am uncertain that removing lots of oil from a curry base is sensible since it is likely to diminish the spice flavours in the curry base.I believe synthesising spiced oil has merits and would welcome any comments or suggestions on the best way to prepare it.I haven't cooked with it yet and will provide an update when I have.Here is a picture:
On the other hand, if you really want to use spiced oil, add some extra oil to your base gravies, pre-cooked meats and curries and just skim it off. That will be far better than a synthesised spiced oil.