My version of local resturant sag aloo.

Ingredients - Onion gravy
                     Potatos/spinach
                     Chilli powder
                     Coriander powder
                     Cumin powder
                     Garam masala
                     Fried in virgin coconut oil

My first coconut oil.

Will you say when its ok to upload via your hosting site please, thanks.

I too have experienced posting picture problems, can't even view any either.  I was just gona post my first curry pics but it all went wrong. 

  I like to think that i have a healthy diet and get these essential fatty acids from other foods, we eat fish once a week and other meats, am seriously buying into having more omega 3 in my diet at the moment.
  It does seem that i can have my cake and eat it with the expeller pressed steam deoderised coconut oil, just a shame i couldn't afford the organic version.
  This oil seems to be the definitive healthy oil in which to fry in i think.
  All websites seem to say a mix of oils is best to gain the full benifits.  I use to use groundnut (peanut) oil and found the taste to be very nice, thick and oily too, not a bad oil to use healthwise as well, i use to use rapeseed oil too but it got a bad press and not really good for you, small doses ok.  I wouldn't stand by what i have read online with regards to oils because most have conflicting intrests, i just went with the most proved, scientific and majority.
BTW my girlfriend has a potassium deficiency for four years now, getting better but very slow, we eat lots of fruit n veg, lean meat, unprocessed food and cook from mainly organic base ingredients. We only have fish once a week and i too am thinking cod liver oil tablets would speed her recovery, really buying into the omega 3/omega 6 ratio and to get your omega 6 at similar values to omega 3 in foods ingested.

  Thanks for the replies guys, i keep seeing grapeseed oil being recommended, i didn't think that cold pressed unrefined oils (apart from virgin coconut oil) are suitable for frying, in fact most sites list artisan oils as totally unsuitable for any temperature over 170c.  This is why i was particullarly intrested in coconut oil since it can withstand higher temps and ok to fry in.
  Ok so my quest restarted last night and after seven hours solid internet searching i found out that coconut oil is made three ways either cold pressed, expeller pressed or fremented  and can be semi refined, refined (rbd-refined, bleached and deoderised) or simply plain virgin coconut oil.  Turns out that the tastless coconut oil is expeller pressed as the other two retain that cocnut taste and flavour!  The expeller pressed coconut oil is then steam deoderised, so no high temperatures are used in the refining process and then bottled.  Wow finally an oil that is both safe, healthy and hopefully will stand the taste test when i finally get some and make a curry.
  This oil seems to be almost unavailable in europe with most people preffering the refined version as it too is rumoured to have no taste when used in cooking.  I found it on an american site called 'Tropical Traditions' and is pretty much the same as they use in indonesia for cooking.  I have ordered a litre which amazingly cost me ?30 to ship in from an online store in Ireland and is really not viable to keep buying but i just had to try some and see if it was all it said it was going to be.  To anyone who is using refined coconut oil (branded Ktc being the main brand i have seen in the uk) this oil has undergone high temperature refining and maybe even chemical refining with nasty solvents and would advise you to look into the tropical traditions 'organic expeller' coconut oil as an exspensive alternative on the tropical traditions website.
  To find this oil and a place that sells it in the uk has taken me weeks/months of research, internet searching and countless dead ends.  If anyone uses this 'Expeller pressed coconut oil' from tropical traditions please let me know how it stacks up to other oils.  I really though that i would have to resign my coconut oil to my coconut flavoured dishes but know there seems to be a light at the end of the tunnel, both healthy to use and safe to fry in this organic expeller pressed oil which is steam deoderised at 100c (perfectly safe for coconut oil and does not alter the structure of the oil as higher heat refining does) and then bottled could just be the oil i use for the rest of my life.  Sorry i haven't given more information and time to the other oils and replies, its just that its taken all my time and brain power to find the right healthy coconut oil for me that imparts no taste on the food it frys.  I should get some in a week or under so will review it then for everyone, in the mean time does anyone use or have heard of it or any other that use only these processes form coconut to bottle?

  I have had a few conversations on here regarding which is the 'SAFEST' oil to use, which is the 'HEALTHIEST' oil to use and which gives the best results when frying a curry.  All oils fall into two categories - Unrefined and Refined.  Unrefined oil should be called virgin oil as it comes straight from the source and is not contaminated, bleached or deoderised in the manufacturing process.  Someone on this site recommended virgin coconut oil to me and i just had to get some, on looking into it futher i found it to be unrefined, very safe to fry in and at the same time healthy. WOW! i thought that i had found the holy grail of oils so i bought the best one i could find and straight away fried up a curry.  Oh no i thought as i ate mouthful after mouthful, this surely is a great oil, exactly what i have been looking for except it gave the curry a distinct coconut flavour and the smell was even stronger.  Now had i of made a korma i know i wud have loved the extra coconut taste and smell but this sadly was not a korma.  I thought that i would keep on using coconut oil for kormas and wherever i needed that coconut flavour and aroma but what if i was making a massala or somthing that i would not appreciate that taste!
  I wish i could find an unrefined oil that was safe to use, able to reach high temperatures and didn't flavour the food, well not so much that i would notice.  I've searched through all the oils i could find and everything has led me to having to use a refined oil.  It seems a lot to ask for a healthy curry and i may never get one that is totally natural and unadulterated leaving me with just the refined oils.
  So my question is what is the healthiest and safest oil that would give a BIR taste and look?? Would this be Rice Bran oil of which i can only find the refined version and belive there to be no suitable unrefined version for frying?? 
  Anyone with any knowledge of oils or even just a suggestion of what to use and what you use would be greatly appreciated as my quest for the 'Holy Grail' of oils has hit a brick wall.  I am trying to avoid cholesterol high and hydrogenated fats and if anyone has actually found this 'Holy Grail' please let me know!

My first coconut oil!

No expert but made my fair share of bases and i agree, too many spices ends me up in a whole heap of trouble when making the final curry and yes i only add three spices but there corriander, cumin and tumeric.  My bases are definatly sweeter when i add oil in the first reduction but i prefer to add a carrot and green pepper just to give it more taste.  I use my own variation of mick/taz's base as it seems real simple to do and always add a whole tomato at the end.  ::)K.I.S.S.

Guys, Guys!lol. ;D