Hi paast 10
                The whole old oil thing, is definitely an important part, of many BIR's flavour.
The poppadoms I bought, the other day, had this "bouquet" too
It makes you wonder what oil wouldn't be re used
The poppadoms must be cooked in a deep pan fryer
So after frying them, the oil must become part of the curry gravy
Maybe nothing is ever thrown away

I remember seeing a few tv reports on the Balti craze in the 90's
The emphasis was on "fresh"
I guess this would be because they didn't use curry gravy oil
Obviously that was never said, in those exact words
I have seen two balti demos at seperate places
Both used the old oil
Clearly these weren't "proper"baltis
They still tasted BIR and were lovely though
I reckon real baltis must taste a bit like "homestyle" indian cooking
There definitely won't be any re used oil in that
It's probably for this reason, you hear that asians don't like BIR meals

I have followed the same procedure for attaching files and successfully posted loads of pictures.
All the Bruce Edwards stuff (for one thing)
Loads of curry pics too
But lately I just get an error message
I'll try a picture again
I'm going to "attach" and then browse for the "jpeg" file

Sorry, I just get

The attachments upload directory is not writable. Your attachment or avatar cannot be saved.

This is a picture I have already posted too!

Thanks Darth

Good picture Ray
It's silly that some people can't post on this site anymore
I can't either, but I don't think it's everyone
I thought the idea of photos of your curries was brilliant

Quote from: DARTHPHALL on December 06, 2005, 01:16 PM
Thanks to them my Madras is 100% right

100 % ?
Let's see the recipe
What I love about bought curries is their flavour, and heat
But you should be able to take away the chilli, and still have a cracking curry

Hi Dee Dee
                I think you are correct
You won't be able to get your curries exactly the same
But I think you can get extremely close
I'm not boasting, but I think I am now at that stage
I have spent, goodness knows how long, experimenting with given, and calculated recipes.
I have talked to many chefs and read everything available about BIR
I have been in quite a few restaurant kitchens too, and seen them prepare the food.
I don't think there is much more to learn except specific recipes for specified meals
I have still a few gaps in information, that I would love to fill
One is, seeing the curry gravy made start to finish
The other is seeing the precooked meat and veg done (I do rate the Kushi book for this)
I now accept what can, and can't be done
I also think that we (on this site) are the experts for making BIR at home

Quote from: parker21 on December 05, 2005, 01:16 PM
hi guys/gals
has anyone actually read bruce edwards curryhouse cookery properly it is all there, all you are debating just LOOK CLOSER at the text reusing oil and base saving juices from precooking the meat/veg etc etc etc just read it go on right now it has all the answers.

thanks
gary(woodpecker)

Hi Gary
          all I can see is "and save some of the sauce, it can be added to your curries"

From page 14, pre cooked meat

What else is there?
Could you give page and paragrah heading?
Sorry, I can't see anything referring to reusing oil
I had this article over ten years before posting on this site
So I will feel quite silly if I have missed something like that!
Thanks

Thanks Ray & CK
                        I see other Natco products about, it's just the spices that are scarce
There is a  new shop opened.
I'll try that first

Hi CC
        Adjusting the spices could only help
It must be the flavour at his restaurant though
I think the book has a lot to offer in terms of tecniques, but from a recipe point of view,
the 100 balti book leaves it standing
I've not been disappointed with anything from that book yet