Topic: Spiced oil

[Mark J]

Hi CQ, I did and it didnt make a huge difference. The oil looks great coming out of an authentic rogan josh though, deep ruby red 

[curryqueen]

Hi Mark,  What you need to do is to reclaim oil from several different curries. you will then have a mix of different aromas/tastes/smells all going into a curry when making it.  Every time you make a curry reclaim some and then add it to a bottle, then reuse it next time and then re add it to the bottle.

[CurryCanuck]

I realize that we have visited this topic before , but I would be very concerned about storage and cross-contamination when reclaiming and using oils from multiple sources - just a thought .

CC

[Mark J]

CQ:Thanks for that, I think you are right, its almost certainly a process like that that generates the intensely flavoured oil that the BIRs use

I had to chuck some of my spiced oil away a couple of weeks ago, the oil itself looked ok but the bits of curry gravy in it had gone mouldy. (I hadnt been keeping it in the fridge either)

[curryqueen]

Hi Mark,  I don't usually keep my oil in the fridge either, but, it doesn't usually take too long for it to be used anyhow.