Welcome Fatha,   

Which Chicken Tikka Masala recipe did you use?  What did you think of it?  Perhaps we can help you improve it?  Anyway, we look forward to your future contributions!  Enjoy! 

Regards,

Hi Chef1707,

Glad you liked it....did you use the original (Pat Chapman's) recipe or the modified (later on the thread) recipe?

Regards,

I agree Layne.

I imagine CK was saying that with tongue in cheek? 

Regards,

Hi NB,

As I understand it, you only get cholestrol from food from animals, not from food from plants.  Therefore, this is probably vegetable ghee that he's talking about?

Vegetable oils will also be cholestrol free.

Regards,

Quote from: King Prawn on February 21, 2007, 06:03 PM
Sorry guys, but here is a video of a restaurant chef using olive oil to cook CTM! ;D

Yeah, but this appears to be an Indian chef in an America restaurant KP?!   :

I have to say that the CTM looks very runny and not up to much either (IMHO)    Did you also notice how he seems to be using bottled garlic and ginger purees too? 

HAVING SAID THAT:

I've done a little research and found some things about Olive Oil that suprised me (http://en.wikipedia.org/wiki/Cooking_oil) 

• It seems that Olive Oil actually has a higher smoke point (ranging from 207C for Extra Virgin to 242C for Extra Light) than clarified butter/ghee (190C)! 
• Extra Light Olive Oil (242C) actually appears to have a higher smoke point than Canola Oil (238C)! 
• The smoke point of Extra Light Olive Oil (242C) is almost as high as Sunflower Oil (246C)! 

Therefore, I guess the main objection to using EXTRA LIGHT Olive Oil are its relatively high cost and distinctive smell and taste.  If you can live with that, go for it, although any other highly refined (i.e. high smoke point and blander), unsaturated (i.e. healthier), cooking oils will also be options to consider (i.e. which may be cheaper and with a less distinctive taste and smell).

It seems to me that we should still avoid using the other types of Olive Oil because their smoke points (207 to 225C) are significantly lower than alternative oils (and they are still more expensive and with that distinctive taste and smell).

I also presume that ghee is used primarily for its flavour and NOT for its high smoke point (as I certainly previously thought!). 

And, after all of that, I shall be sticking with cheap vegetable oil....as the BIRs do...using butter ghee on naans and as a late addition (for flavour) to CTMs, etc 

Regards,

Hi WM,

I did a search on "onion salad" and came up with the following links:

https://curry-recipes.co.uk/curry/index.php?topic=1193.msg10371#msg10371
https://curry-recipes.co.uk/curry/index.php?topic=1287.msg11299#msg11299
https://curry-recipes.co.uk/curry/index.php?topic=267.msg2070#msg2070

Suggest you try these 

Regards,

Hello Naresh,   

Thanks for your post; quite hard-hitting for a new guy to the forum!    

I'm not sure that I can agree with what you say about not being able to mix and match curry bases with final recipes.  In my opinion, provided you are judicious in your approach, it should be fine (i.e. provided the ingredients in the curry base are balanced/matched with those in the final recipe).

Nonetheless, your post certainly does make for interesting reading and your suggestions are most welcome!   

You will see that there is also a new thread for suggested site improvements here:  https://curry-recipes.co.uk/curry/index.php?topic=1641.0 and all suggestions are welcome.

I am particularly interested to note that you are a restauranteur!  You should therefore be very well placed to give us specific pointers (and recipes and techniques) on how to best proceed, if you would be so kind! 

I would also be very interested to learn more about your BIR restaurant cooking background and experience which should, no doubt, prove invaluable to this forum!

I look forward to hearing more from you soon Naresh.

Regards,

Hi Jimmyja,

Thanks for your time and effort in compiling and posting this!  Your efforts are very much appreciated! 

Regards,

Quote from: King Prawn on February 16, 2007, 09:10 PM
Olive oil is a very healthy alternative to the cheap stuff.
KP(V)

....as I understand it, olive oil is not really recommended (for cooking curries) for two reasons:

• it doesn't get hot enough...the main reason
• it has a very distinctive (maybe overpowering) taste

As Gendie points out, ghee gets hottest and, as CK and CP point out, most BIRs use cheap vegetable oil.

Regards,

Hi Marc,

Terry's (Ifindforu) first recipe is very good too:  https://curry-recipes.co.uk/curry/index.php?topic=923.0

Regards,