Yeah go for it, and at the end stick in a couple of knobs of KTC butter ghee when the heat is still on high, fold it in, turn off heat, let rest for 2 mins and auntie Nora's your girlfriend mate.... It's the Ducks nuts!!!

That's what I do mate but I'm newish here too so I'll also be interested to what the experts have to say.

I believe some on here do but I don't see the indian chefs do it in their vidoes on YouTube filmed in their restaurant kitchens!   I see some starting off with crushed Methi leaf,  some starting with G.G. Which I do understand as the onion is in the base, and some starting off with Tomato pur

Quote from: Pugs on April 20, 2015, 02:46 PM
Why is it safer, I've been using ghee for years with non BIR curries with no problems and ghee and frying onions smells wonderful. So no problems here using butter ghee

Hi Pugs.
The only reason I said that was I was thinking of clogging up arteries !  Nothing more.    I also would prefer to use more butter ghee but scared the ol ticker might suffer ! 
But putting some in at the end for end flavour and gloss is my 'healthy' compromise... 

Orrhhhh....  Now I'm really starvin! 

The blue in those prawns is telling me you are in Thailand???

All jokes aside, I've weighed myself and I've put on 2 kg in past 2 weeks - I'm starting to think this thread is not healthy for the weak.... 

Admin:  can I please ask you remove all pictures from this thread for above reason?

Stu-pot

Your Lamb Curry looks fantastic Phil...  And totally understand re leaching the flavour.  I havent pre-cooked Lamb for that reason for a while now.   I find the only way to have Lamb curry is 'traditional style' or the Lamb tastes like my leftover Sunday lunch!

Oh yes.... That looks the duck -uts...

Very good mate.

Such a a silky smooth looking sauce!

Quote from: Onions on April 19, 2015, 02:52 PM
I tend to use oil to cook in- at the beginning- then ghee at the end.

I agree....  The safest way is oil to start and a little Ghee at the end and a great result is guaranteed.  Hopefully...   

LC.     Oh wow...   That's thrown a spanner in the works!!!

I will take this on board and continue my investigation.


Many thanks

Stu-pot

Well that was a brilliant read Commis - thanks.

An important part I took from it is as follows:

"Since paprika contains significant amounts of sugar, it must not be overheated, as the sugar will quickly turn bitter. Frying paprika powder in hot oil is therefore a critical procedure that must last no longer than a couple of seconds"

I will never add Paprika to my spices and fry with Onion and G&G again.

Cheers
Stu-pot

It seems we are all in agreement here:  To make a good traditional curry all you need is; Cumin, Coriander, Turmeric, Chilli, Methi and maybe Paprika & Garam Masala. 

But what I'm looking for are different sets of mixed powders to use for different dishes to stop them all tasting roughly the same or simular.

I'm left handed so if I make a curry using my right hand, maybe it'll taste like someone else made it?

I tried this when I was 14 and it worked but I wasn't holding a spatula !