just watched this think it will help this post.

Indian street food - FANTASTIC - You MUST watch!!

I would have a plate full Bob no problem, looks Yum.

you will love using them Keith they make the job a lot easier.

Quote from: Phil (Chaa006) on July 03, 2012, 05:40 PM
In the video, Chris uses the term "splitting", apparently to refer to the process whereby the oil separates out from the dish, normally used as an indication that the curry is nearly ready to be served.  And Chris appears to use "splitting" in a positive sense.  But in the two most recent posts in this thread, by Chewy Tikka and Paul P, "splitting" appears to be something that one should avoid.  So I would like to ask Chris "When you used the term 'splitting', were you referring to what I think of as 'separating out', and if so, do you see this as an important and necessary step in the preparation of a curry".  And, based on Chris's answer, I would then be interested to see further comments from CT and PP.

** Phil.

i will do my best to answer you Phil.
i think of it like this, if you stir fry beef and the pan and oil is too cold or you put too much in the pan at one time
it stews and not fries. if everything is right the water does not get chance to leave the beef because it's sealed in.
IMHO the same goes on with BIR curry (timing) if your too slow you get a burnt taste, too fast at adding things and you get an oily curry.
not oil floating on top, but oil in it and when it goes in your mouth it leaves an oily coating in your mouth.
think of it like this if the oil is split it is frying/roasting your curry not boiling it.

Quote from: Ramirez on July 16, 2012, 01:24 PM
What pureed spinach did you use?

The dish does look lovely, but oddly not very green.

East end pureed spinach.

the spinach is in there Rich all 250g, i did think it would look more green  but it's a very good tasting curry.

i was asked by a family member for something like this, so made it as to the recipe.
now i am not a lover of spinach but my god this is good one to add to my list of curry's i love  ;D

British Indian Restaurant

Quote from: JerryM on July 01, 2012, 12:10 PM
h4ppy-chris,

love the video. i used to use newspaper even on the floor (obviously flames have to be kept well away even for the foil).

if of help a few things that jumped out. i would pre cook the onion (either par boil or hot fry depending on dish), add methi with onion, add spice & puree together.

i can see from the pan that the technique will produce a very good curry.

interesting thought on the oil. i think it was curryqueen who caught my eye on the subject. i've also seen the chef at my local TA do same. i've never been able to find out what happens next. i'm convinced fresh oil, veg ghee, dish oil and base/reclaimed oil all come back together probably in a way that can't be too far out from what you describe.

thanks jerry i like to cook the onions in the oil at the start to add that bit more flavor to the oil 

Quote from: Phil (Chaa006) on July 01, 2012, 03:15 PM

Quote from: h4ppy-chris on June 30, 2012, 03:54 PM
i have put this here so it's not lost : BIR madras curry how to make one at home Indian Restaurant take away.

Fascinating video, Chris : a few comments and questions, if I may ?

1) As one who cooks with non-stick pans, and wooden & Teflon utensils, I found the steel-on-aluminium technique something of an eye-opener : not only does it make for a very noisy cooking experience, but there must surely be some minute particles of aluminium rubbed off and into the dish.

I hear what you are saying. Does "any Teflon?" go into your food. "Any oils from your wooden spoon?".
As for noise, when i cook it is relatively quiet from when i speak.

2) What goes in to the "magic sauce" ?

1 tsp Tikka Paste (Patak's)
1 tbsp plain yoghurt

3) I really like the film of oil on a finished curry, and I find that if I spoon it all off, I don't enjoy the curry half as much.  If I am running out of seasoned oil, I therefore add extra oil to the dish, so I can remove some at the end and still end up with a very obvious oily layer covering about 2/3 of the dish.

As to the vid, the oil spooned off is like a concentrated oil, it has all the flavours of the curry incorporated.
Do me a favour, next time you make a curry, spoon 1 tsp of oil off it. Then, put it in a pan and put, 1 & 1/2 tbsp oil in the pan as well, now, hold your nose and taste the oil. There will be no taste at all. Now do the same thing without holding your nose. 
** Phil.