As TV chefs like to say, "Oil carries taste."  It just can't be the same without it. 

Why don't you make your curry the usual way full of oil, and then meticulously spoon off the oil that comes to the top, even blotting it with a paper towel.  One such curry, with tandoori chicken (low-fat), raita (low-fat), and a small amount of boiled basmati (low-fat) should be okay.    Especially if you have a lean breakfast and lunch.  And run around the block a few times.

-Mary 

   

Quote from: Ian S. on June 13, 2006, 01:07 PM
The only time a pan's gone up in flames when I've cooked before - and this was by accident - was when I was frying some mushrooms in a saucepan for a fry-up.

I had a horrifying experience a few weeks ago.  I was deep-frying sliced ladyfingers/okra, and when I put them into the hot oil, the oil instantly bubbled up like a cauldron from hell!  Only the fact that I was using a very deep pot kept the oil from overflowing and instantly catching fire.  I was paralyzed with fear, and even as I type this I shudder to think how bad it might have been.

I don't recall if the final dish had that smoky taste or not. 

-Mary

Cumin, without a doubt!

Quote from: Fat Les on June 08, 2006, 03:42 AM
Shocking!  Even my local chippy would be ashamed to serve this!

I'm guessing that "chippy" is British slang for a fish-and-chips shop.  In American slang, "chippy" means something else indeed.  Although, I'm sure some of them have served awful curries, too.

-Mary

Quote from: CurryCanuck on June 07, 2006, 09:46 PM
all recipes submitted have a  concise form of weights & measures indicated

And whether level or rounded or heaping spoons.
And what brands of curry powder, garam masala, and curry pastes were used.

I was Googling ajowan seeds and discovered this:

Medicinal uses: Ajowan contains thymol which is a germicide and antiseptic and is prescribed for diarrhoea, colic and other bowel problems, helping expel wind and mucus. Sometimes used in the treatment of asthma, the seeds being smoked in a pipe to relieve shortness of breath. Water in which ajowan seeds have been boiled is used to 'cleanse the eyes and cure the ears of deafness.' It is said that if ajowan seeds are soaked in the juice of a lemon and dried 7 times, then ingested, they cure impotence.

No comment.

-Mary

Quote from: snowdog on June 03, 2006, 02:44 AM
I think wetting the spices with water (or vinegar) is often used to prevent them burning too quickly. When you put them in hot oil, the water has to be driven off first before the 'cooking' begins

Right, I always forget to do that. :-[    Several years ago I took a cooking class given by a local Indian woman, and I learned two things:

1.  I don't especially like homestyle Indian food.
2.  Every dish was cooked until the oil floated to the top.   I'm guessing that happens only when the excess water has boiled away, and the oil temperature rises above boiling temp.

-Mary

Quote from: Panpot on June 02, 2006, 02:18 PM
I watched Rick Stein on his Food Heroes show cook a lamb and spinach curry after visiting an Indian cafe somewhere in England. I had a go and it was very good but have since lost the recipy

Here's a link to the recipe if you want to try it again:

http://www.arax15.dsl.pipex.com/

-Mary

I've always been afraid of burning the spices.  I've done that making garam masala, and it's not a good taste.

Maybe mixing the spices with oil allows them to tolerate a higher temp.   Doesn't make sense, though.

-Mary

That's great to hear!  Do you think those spices can counteract all that oil floating on top (especially if it's been spooned off earlier curries or boiled for an hour in a base sauce)?  Probably not, but I'm willing to take the chance! ;D

-Mary