I still think that I will be making far more rice ( therefore using more oil ) than I will be getting through the masala paste itself so -

Good idea of yours to mix some paste with veg oil and let infuse for a few days. One to try me thinks.

Quote from: Phil [Chaa006] on October 24, 2012, 08:02 AM
I can't think of any reason why you cannot add a little oil to your jar, stir well, leave for the flavour to osmose and then pour the oil off again for your pulao.  It may be worth checking whether Patak's specify which oil they use, and trying to use the same if possible : this would be particularly important if they used (e.g.,) mustard oil.

** Phil.

Some good points. Ta. 
It has veg oil so no probs there but ........
I have got two more small jars through post and there seems to be a significant amount of oil splashing about.
My original jar had been opened so I put it in the fridge by habit. It says store in cool place so I am wondering if the cold of the fridge has 'set' the oil.  Jar is now sitting on the side upside down. Lets see what happens.

There are many recipes from very well respected sources for base gravy but some skim the scum and others implicitly say not to as this contains much of the taste.

What do you do and more importantly , why?  Have you tried both?

Hi
I am going to have a bash at Curry 2 Go pilau done in the pressure cooker. The 'recipe' calls for a touch of Kashmiri Masala oil on the cooked rice. I have a jar of the masala but there is no oil on the surface of it. Can I make some sort of oil using the masala or is there a recommended alternative. Mr Voight's large jar seems to have a load of excess oil but this is not the case with my newly opened small jar.  ( and why is the Pataks Kashmiri SO hard to find in the shops who stock every other flavour of Pataks?

Thank you

Well that didn't go quite to plan.  Seasoned 3l of veg oil with some pretty yummy bhajis. Bottled some but also put 500 ml or so in a tub in the freezer. Jelly?  Nope - it is rock hard albeit it does seem to defrost quick.

Ok so last night we had my first real attempt at BIR madras.
Excellent!!! Really pleased. Following C2G at the moment but didn't use his base as I had some similar stuff already frozen.
Pliau done in pan, cooled and then microwaved - spot on and spiced with cardamon and clove. Missus gave it the authentic thumbs up.

Haven't got my ali pan yet so used a well seasoned iron karai and I got to say - the appearance and consistency of the final product was great. Not quite enough heat for me but she gave another thumbs up.

A couple of questions arise though. If I am out of order putting it all here then say and I will start seperate threads.

1.  I have about 500 ml garlic and ginger paste made up. Only used a couple of teaspoons. I know it lasts for ages in the fridge but, knowing I can also freeze it, would it be acceptable to use from frozen straight into the hot oil at the start? If so I will start to freeze as cubes I think.

2.  Made a small batch of tomato paste with half tube concentrate, oil, water and a touch of tandoori masala. Has  a slight purple tinge - just about right. Similar question - will this also last for ages in fridge or am I better freezing and if so can I also then add this frozen bearing in mind it would be going into hot oil and g & g paste.?

3.  The rice.  Could I freeze the cooked rice and then microwave straight from frozen? Clearly a large batch would be easier in the long run. Or would this make it stodgy?

Cheers beers. Looking forward to a real C2G base this week and getting some oil seasoned up and a some barghis in the freezer.

Quote from: natterjak on October 18, 2012, 03:52 PM
When I make a batch of about 3 litres of spiced oil I freeze it (texture becomes like jelly) and then I scoop out a cup full at a time and keep it in a beaker in he fridge. Seems to prevent it deteriorating.

Do you use the frozen 'scoop' straight into the pan and heat or do you let it thaw first?

Ooops just read it again properly that you put it in the fridge but I suppose it would be ok to throw the jelly in the pan as it will just thaw then heat it.

Two different methods and the BIG thing is  .......you are still both alive. 

Quote from: Frantheman on July 22, 2012, 08:34 AM
Hi all.
Just made shed load bhaji's (can't get at the lawnmower now!)  ;D
Used the oil on two diffrent occasions for bhaji's.
Intend to reuse this same oil on another 2-3 occasions for bhaji before it's all used up

Using vegetable oil, going to use this now seasoned oil in the base and for making my vindaloos / phal dishes.
I got close to about 3 litres of it which I've sieved and plonked back in it's original container and put in the fridge.


Is back in the fridge the best option?
How long will it last in there? hoping you say months!

Thank You.

'Bumping' this up ( is that allowed? ) as I would also like to know how long and how to store seasoned oil.

Thank you

Quote from: Stephen Lindsay on October 17, 2012, 01:40 PM
Ruby I've never read Undercover Curry but have read the posts on here and I think there are better starting points such as Bruce Edwards / Curry 2 Go / and also recipes posted by our members - ones by Razor, Chewy Tikka  and Cory Ander are ones that come to mind immediately.

Thank you -  a big thank you. Already finding Curry2Go an excellent reference. How videos help!!!  ...and I never would have thought to use an aluminium pan. RCR even says NOT to use it.