Topic: A few sites

[deelay]

Hi new here? so i hope I'm posting in the right place, here as a few links to some the the sites iv used to make my curry from hopefully nowone had already posted them

http://www.recipecottage.com/indian/
http://www.angelfire.com/country/fauziaspakistan/recipes
http://www.astray.com/recipes/?search=curry
http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Indian&ttl=1875
http://www.curryfrenzy.com/curry/html/curry-method.html

I have made loads from all of these sites and sometimes i alter them to make them own.

I have never found 1 that tastes the same as the restaurant

[DARTHPHALL]

Thanks Deelay a usefull few links to add to our arsenal of Curry firepower  ;D

[Mark J]

http://www.curryfrenzy.com/curry/html/curry-method.html

Hi Mate, welcome

Interesting:

"Oil is essential in all curries as the medium which carries the spices. Without oil the spices are harsher and gritty with much less flavour and aroma. Indian restaurants tend to use Ghee which is a clarified butter, but Olive oil, Sunflower or Groundnut oil can be used instead. Add plenty of oil when starting the dish, it will separate and excess oil can be skimmed off at the end of cooking and kept covered in the fridge for use with your next curry."

[deelay]

When i have a takeaway from my local (madras) its got lots of oil round the sides to the container, brown/yellow colour very watery if you take a spoon and taste it its lovely now i have tried to make this by adding ghee near the end of the cooking time but nope don't taste like there oil. saying that i had a madras in northamptom and and it didn't have this watery oil at the side, some do some don't.

[DARTHPHALL]

My local does not use much Oil in any of its dishes thankfully.
If you make any of my recipes add more Oil if you like more, either way they'll taste great .

[deelay]

My local does not use much Oil in any of its dishes thankfully.
If you make any of my recipes add more Oil if you like more, either way they'll taste great .

Like everyone i am too trying to cut down on things and i have been over generous with the oil in my curry for far to long so in future cases less is more i think

[Curry King]

The problem you will find is that you won't be able to get near the BIR "taste" without using a fair amount of oil.  The best thing to do is use a generous amount and then drain it all of before eating, this could then be used again or binned.

[George]

http://www.curryfrenzy.com/curry/html/curry-method.html

Interesting:
"Oil is essential in all curries as the medium which carries the spices. Without oil the spices are harsher and gritty with much less flavour and aroma. Indian restaurants tend to use Ghee which is a clarified butter, but Olive oil, Sunflower or Groundnut oil can be used instead. Add plenty of oil when starting the dish, it will separate and excess oil can be skimmed off at the end of cooking and kept covered in the fridge for use with your next curry."

Mark

I'm not saying he's wrong or that it's not interesting but why do you appear to be giving special credence to the written word on the curryfrenzy site? The guy behind that site is just another curry fan like we are. Why should his comments carry any greater weight than suggestions posted at this forum, some of which attract little debate. When I was a child, I used to think anything written in a text book or newspaper was the gospel truth.

Regards
George

[DARTHPHALL]

On the point of not being able to achieve the BIR taste.
My local BIR doesn't use that much Oil so how can i not achieve a good copy by following their example ?
 

[Curry King]

On the point of not being able to achieve the BIR taste.
My local BIR doesn't use that much Oil so how can i not achieve a good copy by following their example ?
 

How do you know that they don't do the same thing and drain it of before you get it??

I don't think the curry has to be swimming in oil to have the "taste"? but I do think that a certain amount has to be used somewhere along the line.? ?Each to their own taste but i've tired reducing the amount of oil before and the results wern't good, better to cut back on the amount of currys than cut back on the oil.

Just to add I think that having the right amount of hot oil (quite a lot) at the begining of the curry and frying the powered spices is key to achieving a fantastic curry.