Topic: New videos from Curry2Go in Chorley

[curryhell]

Well that thread definitely went "out of the chip pan and into the fire"  . I am sure that there will continue to be comments and thoughts on the topic of using old fryer oil but it has gone off at an extreme tangent from the original topic.  May i suggest George moves the "chip fryer" content into a new appropriate thread in case this idea occurs to somebody else in a few years as the "discussion" will definitely remain buried in here.  Come on guys, we're all entitled to voice an opinion and likewise others are entitled to voice their agreement or disagreement.  So let's not fall out over it, eh? :-X 

[JerryM]

made the vindaloo last night - had same result as sami's post earlier - simply loved it.

i really liked the kashmiri chilli and will be adding to my normal stock.

i got the 1st portion slightly wrong - too much cardamom and too much lime juice - both down to me liking them and adding too much.

on 2nd portion i reduced the cardamom (made portion 1 from 9 off cardamom pods and reduced to 5 off for portion 2). measured the lime juice with spoon.

in portion 2 i also added in 0.25 tsp of tandoori masala along with 1 off green chilli.

for info i used far less mix powder portion 1 - 1 tsp and portion 2 - 0.5tsp. i also did not add the garam pinch - tried it before and not a fan.

going forward leaves me in a bit of dilemma. i will add 2 quarters of fresh tomato for sure. the only real problem is that i felt the fresh chilli sliced with scissors was a tad tough in the finished dish and would have to fine chop. i'm still not convinced that making a sauce might just produce a more delux taste. i would also add in some de seedded nagga (chewytikka nagga sauce) as there was no lip burn which for me is essential for the vindaloo.

overall well pleased - many thanks to curry2go. the yellow sticky recipe is a keeper.



1st portion:


2nd portion:

[Peripatetic Phil]

May i suggest George moves the "chip fryer" content into a new appropriate thread

Seconded.

[haldi]

Don't remember saying that I had all the answers
Being a beginner I have everything to learn, And have an open mind, BUT chip Oil/Fat does not stead well In my opinion, and if all i can learn from this forum is to use dirty chip fat to do my curry's in, then I'm in the wrong place (and I don't think that is the case) I have a lot of respect for these guy's on here including you CA, but chip fat, NO WAY ;D
HS

I never want to upset anyone
I reported what I saw, and now regret it
All this upset is too much for me
The old oil I have seen used in curry gravy, has been used but is still usable
It's not black or anything
Perhaps it's just chance that I have seen it used for gravy in places I have been
Maybe there are places that simply throw all used oil out, before it becomes unusable
But look at the Curry2Go man
He quite happily admits the practice of "old oil in gravy"
And so does the man from the book "undercover curry"
The best thing to do is get into Takeaway kitchens, and see for yourself
I, for one, would love to know
I'm sure it's something they wouldn't tell you, it's something you would have to observe
And yes, it's true
I have been given used oil and got perfect results
The recipe that sticks out the most was a gravy where I just boiled the onions to soften in water
Then added the used oil and boiled for a couple more hours
Upon the adition of the oil there was an immediate aroma that I'm sure we all would recognise
To describe it is hard , but to me it was that unmistakable aroma of a takeaway curry
The smell that seeps out of the carrier bag, when you are driving home with it
Absolutely gorgeous
I have been copying demo recipes for about six years now
My only 100% success has been with used oil
If I don't use it, I get a good result but it's just not as close
One very important constant factor is using KTC oil
Round here, at least, that is THE brand

[ELW]

The best thing to do is get into Takeaway kitchens, and see for yourself
I, for one, would love to know
I'm sure it's something they wouldn't tell you, it's something you would have to observe
And yes, it's true
I have been given used oil and got perfect results

Pretty much right on it Haldi, I've never been in a bir kitchen & until I have will rule out nothing. I know years ago vegetarian curries were cooked in chicken stock & worse. advertising the use of old oil would be a pr disaster.

I have seen large amounts of Heinz tomato soup in one of the leading bir's in my city though!
 
ELW

[Graeme]

haldi, please dont concern youself with this to much now, its run its course.
this is way off topic now.

[Razor]

Hi Sami,

In uk now enjoying real british curry. Sent curry2go recipe and video to my cooking shop in Thailand where my curry crazy
brother made base and chicken vindaloo exact as in video. He say that the curry taste is beautiful and aromas nice. tested
taste with english customer and he offer to pay for another curry to take home.

Small change is he used our own home made red chilli paste instead of powder chilli.


Served with jasmine rice on plastic plate thai style

That looks really good and many thanks for posting a picture of your success.

Ray

p.s, Guy's, whilst we were aurguing the toss over oil, we seemed to have overlooked Sami's efforts, who took the time to upload a photo, something that we encourage all new members to do but then we make no comment about her post?

If we don't self moderate very soon, we are going to drive good members away...!

[emin-j]

Sometime ago I used Oil from our deep fat fryer to make a Base,the fryer is only used for Chips but I thought it was worth a go ..the result was disgusting  the simmering Base made the kitchen  smell just like a manky chipshop  I did make a Curry using this Base but there was no 'Eureka !' moment so I dumped the lot 
Then a couple of weeks ago after watching the Curry 2 Go Video's I made his Base Gravy and used 500ml of Bhaji
Oil from my mini fryer which is only used for Bhaji's and again the Aroma from the simmering Base was just like mini fryer not as bad as the chip fryer but not what I expected  I have made plenty of Curry's with this Base and it's no different to any Gravy's I have made using fresh oil.

BUT.... I have told the folowing story on the Forum previously but I think it's worth telling again  :
Before I got into Indian t/a Curry's me and the family were into Chinese and the one we used on a regular basis served the tastiest food I've ever had and for a couple of years my Wife tried her best to make a home made Chinese that tasted like the t/a...She never came close  then one day we had the family around and we were talking about the wonderful meals we had from 'Wongs' the Chinese t/a and how everything had this hard to describe delicious flavour,then the penny dropped  : even the Chips had this 'special' flavour so it had to be ........THE OIL ! ;D

[Graeme]

Sami's pic does look rather nice,
thank you for posting.

Jerry yours looks nice too a must try but i need to order
some kashmiri chilli powder asap :-)

I am going to try this myself soon
and will post back 

[solarsplace]

@Sami

Apologies for missing your post!

Love the picture, the rice looks plump, tender and delicious.

As for the curry - great colour, quite a thick texture - superb - please keep the pictures coming

@Jerry

Great report / feed back on the Vindaloo. Seems like a winner for you

Regards