Quote from: Dylan on May 09, 2005, 05:18 PM
Why oil is required for fullsome flavor. (scientific bit)

Interesting.? Now that's science in the service of humanity!

I watched the videos, and they all showed a closeup of a flat-bottom wok and hands adding ingredients.? There was no sound, at least on my computer.? The list of ingredients crawled along the bottom.? Often a domed wok-lid was used to cover the curries.? The most interesting thing was that the chicken was added to the curry raw.? It wasn't cooked in any way before adding!? Also, the onion bhaji batter was kneaded by a rubber-gloved hand to soften the onion before frying.? That probably puts some onion juice in the batter, which might be nice.?

I see their curry recipes use 100 ml oil for 4 servings.? Also, they use yogurt for chicken tikka, but I think this forum is leaning toward a yogurt-free tikka as the authentic one.?

Chefs on the food channel often say "oil carries flavor."? I know Thai curries usually start with frying curry paste in the solids from a can of coconut milk (which I take to be mainly coconut oil).? The flavor goes into the oil and then throughout the sauce.? Oil also gives the sauce a nice mouth-feel.? And I'm thinking of whole milk versus skim milk -- is fat the only difference?? It seems to add body and taste.? I'd love it if we could cut the amount of oil, but I have a feeling that we'd just have to add more in the final cooking.? Hope not!

Mridula Baljekar's Northern Curry Sauce Base uses some sugar and a lot of dried fenureek leaves.? I don't know anything about her or her recipes... but you can scroll down to Northern and look at it:
http://www.users.zetnet.co.uk/ejones/ufdi/faqrec/cursau.html.

I read that if you wipe them with a damp cloth before frying, they'll look lighter and the oil will stay clean.? Haven't tried it, though.

My newest package of whole fenugreek seeds has a toffee/maple/sweet smell.? I've never noticed it in ground fenugreek, though.

Has anyone gone to a BIR that calls itself a "vegetarian restaurant" -- where no meat at all?is served?? Do their curries have "the flavor"?? If not, curry-jelly sure sounds like the answer.? Also, if the owner or chef is a practicing vegetarian, he might be more likely to rat on the competition that uses curry-jelly.?

Quote from: pete on May 01, 2005, 09:36 AM
I have found out things that I wish I hadn't.

Good work, Pete.? But I have to say,? this is all very depressing.?

I made your Sag Baji last night, and it was a hit! ? I used a 10 oz. package pre-washed spinach, but it floated around in the sauce.? Next time, I think I'd try 1.5 or 2 packs.? I've never made anything before where turmeric was the main seasoning.? ?But it was delightful, and not bitter, as I had expected.? Thanks for sharing it.

-Mary

Quote from: curryqueen on April 28, 2005, 02:40 PM
You will find that the more oil you take from curries you have made, the more that smell/aroma will appear apparent when put back into a jar or bottle to use next time

Hi, curryqueen, I've been saving oil and reusing it for the next curry.? Done that three times now, and it gives a definite boost to the curry.? But restaurants have the advantage of cooking an assortment of dishes every night.? When I made Curry King's Rest. Style Khalia, the oil took on a fennel flavor.? Last night I made grimmo's Sag Baji, and the oil really took on a turmeric flavor.? It seems to overreact to the dish of the night, and I suppose that affects the next curry.

-Mary?