Regardless of whether an oil is healthy or unhealthy its still got tons of calories in, olive oil for example has around 130 cals per TBSP (most veg oils are around 120-130 per TBSP), ghee (veg or butter) is around 135

Quote from: curryqueen on March 17, 2006, 07:36 PM
To emulate a decent curry you need to use all that oil.? I wonder with everyone being so health conscious these days this is why standards have dropped.? The lack of oil will mean lack of depth in flavour maybe.? When I have tried making healthy curries they have not turned out too good - less oil!? Just a thought.

I remember once when talking to my local takeaway owner he was remembering the days when they used to shovel ghee in by the load

In general they are the same thing

This book is a really good read, full of errors in the recipes though.

Her favourite trick is including items in the list of ingredients and then not using them in the main recipe, I guess at the end of the process you just lob these unused ingredients in the bin  ;D

Hi Mate, sorry about the tomato soup, Ill post the current recipe I use when I get a mo!

More base and pasata, the key ingredient IMHO is creamed coconut, give it a go with the soup though, the feedback I get from people buying my recipe on ebay is pretty good so I guess this recipe must be good  ;D.

If you want to try a BIR style pathia

I suggest this recipe for the pathia: https://curry-recipes.co.uk/curry/index.php?topic=122.0

Forthe base there are many to try, for one that produces a smaller quantitiy try this one: https://curry-recipes.co.uk/curry/index.php?topic=723.msg7141#msg7141

It smells foul but that goes away when you cook it and yes you tend to use a pinch or small quantities (I think it translates to devils dung!)

If you fry raw onion on very high heat it will can be bitter.

That recipe looks like a more authentic pathia dish, nothing like a BIR style

Quote from: George on March 11, 2006, 12:03 PM
>" A True Curry house " they are are not really known for Tandoori etc.
This is an interesting point. Did a 'curry house' style predate a 'tandoori' style in the UK, just like both have tended to be partly superceded by a 'balti house' style?

Your dead right george, first there was the standard curry house, then Tandoori became the latest craze finally followed by balti