Hey all.

I was looking for your preference in the matter.
I've never tried using Ghee, heck I didn't even knew it excited until yesterday.
But it seems easy enough to make.
And am a bit skeptical to just try it out this weekend for a dinner party...

From what I've read in recipes Ghee or coconut is used. I've always used coconut.
But what is exactly the difference in the two when it comes to taste?
What benefits or downsides are there for the use of both?
Can I use Ghee i.e. just to cook the meat and use the coconut oil in the curry itself?

Curious for the answers.

Hi all,

Got a quick question.
I've eaten quite a lot of Onion Bahji's in restaurants overseas, and a lot of times I received a certain sauce/dip next to it and have yet to find the name of it or a recipe.

The liquid of the sauce is clear, oily like, not like yoghurt but really looking like clear yellowish oil.
Within it there where greenish leaves which I think was coriander or mint.
It's been about 2 years the last time I received it so my mind is a bit rusty, but can remember it tasted sweetish with an herbal and fresh flavor.

So to be honest I think it was something with (olive)oil, perhaps honey, and with a light fresh touch of mint and I think it was either coriander or perhaps even petersil, lemon grass maybe even all though it didn't look like lemon grass.

Many thanks for you input!

Hey there.

A quick introduction of myself over here.
My name is Arno, am 32 years old and live in The Netherlands.
Have no kids but a wonderful girlfriend in my life since 1,5 years.
I'm working as a planner in logistics and arrange for an International customer shipment all over the world for Dutyfree locations (airports, diplomats, armies, ports/vessels etc. etc.).
A challenging job with no day the same and a lot of fixing issues.

Hence one of the reasons I started to enjoy cooking and truly enjoy both food preparations and basically eating healthy, balanced and delicious dishes. It takes a lot of stress out of my job at the end of the day or workweek(that and boxing...). I've always had a preference for overseas cuisines, being a son of a Marine, my dad introduced me at a young age to all kind of types of cuisines. From Oriental to Mediterranean to Latin-American and Caribbean cuisines. I've inherited his "touch" for using herbs in meals and his guts to experiment and to be honest, just watching him cook made me learn so much about flavors and spices.
Am truly disgusted by the traditional Dutch cuisine, hence I basically only cook foreign food.
Mostly Italian, Indonesian, Surinam and Arabic food. Hence I eat a lot of rice, pasta's and Bulgur combined with veggies and meat. And try to fusion cook a lot with different influences from different flavors around the world. My preference is a dish with a balance in different spices and most preferred hot food(peppers, sambal, madame jeanette mostly).

On my many travels I've come across a lot of Indian restaurants and just loved them all!
My first Indian dish was a vindaloo and was hooked from the first bite!
Funny to say, but I've never actually tried to make a curry besides 2 tries last two months.
So still got a lot to learn of making base curries and all the riches of the Indian cuisine!