..but more importantly....
...I have made three different bases using Haldi's hypothesis on used oil:
1. Bruce Edward's base using used oil from a (primarily) fried chicken outlet
2. Bruce Edward's base using used oil from my deep fat fryer which I've used to fry chips and chicken and about 100 onion bhajis in
3. Ashoka base using used oil from my deep fat fryer which I've used to fry chips and chicken and about 100 onion bhajis in
And the results?
1. Smelt disgusting and I had to throw it away (including the remaining oil)!

(the smell made me urge so I didn't even bother turning it into curries! Having said that, I'm told that a limited amount of fish (including squid and prawns) is also fried in this oil (besides predominately chicken and chips). It was also oil which is solid at room temperature.
2. and 3. These bases smelt OK so I turned them into chicken madrases. I honestly could not say that they tasted any better than those made from the same bases using fresh oil (apart from, maybe, the slight semblance - negative, I might add - of used oil in the taste!).
Conclusion? I'm at a total loss as to the significance of using used oil with regard to reproducing the "taste" and the "smell" of decent BIR curries. Sorry to say that!

I would be very interested to hear if others can reproduce Haldi's result to their total satisfaction.
And here is the rub Domi...cos, no doubt, you and others will no come back and ask me if I
exactly copied Haldi's recipe and methods! Ho Hum! :-X
PS: not that you will really care because, as far as I recall, you can reproduce the taste and smell WITHOUT a base can't you?
