Topic: My recent findings

[emin-j]

I've got to be honest and say I'm not over keen on using well used Bhaji oil in curry's but of everything I have tried over the past few years making curry's this oil is the only thing that produces that BIR aroma almost spot on.
I know Julian from curry2go uses this oil and states '' this is what gives BIR curry 'the taste' '', it seems that because of the repeated use of the same oil the depth of flavour cant be matched by boiling whole spices in oil for ten minutes.
As an experiment I have added some Asian bay leaves,green cardamom,cinnamon,and star anice to my Bhaji fryer just to see what affect it has -

1, On the Onion Bhajis
2, On the aroma/flavour of the oil