There is no doubt that many members will be more than happy with the results they are getting from the recipes on this forum. There is also no doubt that many of these recipes are capable of producing a very tasty curry that is bound to suitably impress family and friends.
However, there is also no doubt (in my mind...you may disagree, of course) that none are actually capable of producing the depth of flavour and aroma (i.e. sweet, smokey and savoury) which is the trademark (whether it be a humble mushroom or saag bhaji, tarka dhal, special fried rice, korma, tikka masala, madras, phal, etc...anything with OIL in it...not necessarily curry base!) of a decent British Indian Restaurant (BIR).
a) Many have conjectured that it's "all in the technique" used to prepare the final dish.
b) Many (including me) have conjectured that it's "all in the curry base"
c) Many have conjectured that it's largely to do with using "reused" oil.
I have tried many permutations of the above, but with limited success (i.e. with respect to producing a curry that is TRULY a replica of a decent BIR curry regarding taste and smell).
However, I am heartened by Haldi's recent claims (which I believe, knowing his fanaticism and dedication to the goal) that he is able to fully produce replica BIR curry bases, together with decent BIR curries, "simply" by using the "reused" oil supplied by his local BIR. He considers this paramount to truly producing curries with "the taste" and "the smell" of a decent BIR curry.
Many people reclaim and use the oil floating on the curry base. I've tried this and, alone, it doesn't seem to produce the depth of flavour and savouriness I'm looking to replicate.
What other methods have members used to synthesise this spicy oil? What have been your conclusions? Alternatively, what methods would members suggest I try?
Topic: How to Make Spicy Oil ? The Secret to Truly Replicating BIR curries? ( 183,837 )