I remember seeing my local curry chef reclaiming oil all the time. He would spoon it out from the almost finished curries and empty it into a ghee container on the hob. I always thought that it might add to much chilli to mild curries, when a real botty burner was being cooked and he spooned it back into the container. Obviously it doesn't matter.
I shall try oveloading the pan with oil next time and spoon the rest off before I serve it. I assume this has been done before but I'd spend all evening on here looking for the post to see the results.
Went out for a curry here in Tassie last Saturday and it was almost inedible (it had a ton of chillies in it, so I ate it), my wife's biryani looked like a road accident and tasted like Ghandi's flip flops, awful. Weird spiced fish starter though, presumably a traditional Indian thing though.