Pete, you are right it doesn't do anything for the flavour!  I have been experimenting with oil into the gravy.  I have made 4 different curries now and scooped off the top of the oil and put it back into the base gravy.  To start a curry I just take oil from top of gravy and then cook.  Keep repeating this process every time you make a curry.  The oil is improving the flavour and aroma more each time.  I have just made a dupiaza and the smell in my kitchen is out of this world!  Try it, you won't be disappointed I promise.  Nice to hear from you again, I was beginning to think that you were not coming back after your last post - you seemed so down.  Chin up

It's in the oil and technique used - I think!  This is a post I made earlier saying that I had been experimenting and that I thought it was the taste.   WELL DONE CURRYKING!!! I'll be round to taste it!

I might also add that I am not leaving my gravy out of the fridge!  Its against H&S regulations and its a sure way to get a jippy tum apart from the obvious loads of chillies I use.

Hi all,

since ghanna made those two fantastic posts last weekend, re: reusing oil in Indian kitchens I have been experimenting.  I have made a vindaloo, pathia and skimmed two thirds oil from them and put back into base gravy.  Last night I made a madras and did exactly the same - took the oil off and put back into base gravy.  I think that there is definately a smell/aroma increasing everytime I make another curry with this base.  I shall continue to make a dhansak and dupiaza this weekend and will report back with results.  The only thing with this method is that there is usually no, or, very little oil that forms on top of kormas, tikka masalas etc.

welldone curryking, I will certainly be having a go at this and then I'll report back!  Base is basic and very straightforward and vindaloo looks like a doddle, can't wait, I'm going out into my kitchen now.  Thanks for that.

hi ghanna,  I know they only used 1/4 pint of water.   I posted the recipe just as they had shown me.  Anyone on this site would know that it's not going to work out if they know about gravy/base's used.  I always use 2pounds onions to 2 pints water to 1 pint of oil or so.  You are the only one that noticed this and remarked on it.   I wonder how the others got on?

Hi Pete, 

You do need to have a decent amount of oil when making the base and also when you are making a curry.  Curry gravy plus 3 to 4 tablespoonss of oil will give a curry the exact consistency of that of an Indian restaurant/take-away!

I think I am going to do what you have suggested and that is to put excess oil (or some of it) from each curry I make in future back into the pot of gravy.  Trouble is when it is all used up then we will have to start from scratch again, unless, we keep a new batch on the go topping up the original.  I made a prawn vindaloo and prawn pathia this weekend, so we will start with those.  One thing you have to bear in mind, is that if you only make a couple of dishes the flavour probably would not be the same if you were making say 20 to 30 dishes or more like restaurants.

Glad you like the peppers, they do give a certain aroma of their own to the base.  One day, just one day, we will get there!

Hi ghanna,   Have you actually made this recipe.  There seems to be quite a lot of ingredients compared to what an Indian restaurant would use, but, if it's good then it is worth a try.  Thanks for the link I will try it real soon.

Hi Pete,

Yes my gravy did turn out thicker than yours.  Please don't give up - although I know you really don't mean that! 

I think that we should get on the the Bengal and have it out with them.  Having said that, they might get suspicious.  I suppose we could be just friends or neighbours, couldn't we?  I do feel very cross about the gravy, but I do feel that the green pepper enhances the smell and flavour.

What do you think then?  Shall we accost them or not?

Hi Pete,

I have already tried to email them and guess what!  No reply.  I don't know why because they were so full on and attentive during lesson.  It can't be where they are so busy, because before lesson I emailed them loads.  I'll try again though.