How to Make Spicy Oil ?this pops it head up from time to time heres some older threads
I don't think you replicate it at home due to the volumes a fully running BIR will go through
from time spent in a bir kitchen i did not see them using such oil
I'm sure that, if it is done in a BIR, it can be reproduced at home...and probably with more consistent and reproducable results.
The question is how?
i think the flavour from the oil is a result of many many
usings.. it needs to be really infused with flavour to make much of a difference
CoryAnder, have you tried going to a BIR and purchasing some oil from the top of a simmering base? Cook with it, and then you'll know.
Is there a difference between 'recycled' oil and 'seasoned' oil?
Purposely seasoned oil may well be the answer to that missing 5%
I ask because seasoned fresh oil is used in other branches of Asian cookery.
heres some older threads
I used to use my own 'spiced oil' in the past and it never made that much of a difference, not enough to bother scooping it out and storing it separately every time
I don't think you replicate it at home
when making the ashoka banjura onion paste try doubling the recomended amount of oil
I used to use my own 'spiced oil' in the past and it never made that much of a difference, not enough to bother scooping it out and storing it separately every time
Have you simply scooped it off your curry base and off any curries that you've made CK? This seems to be the most common practice by members who use a spiced oil?
What about making a spiced oil infusion specically for the purpose? Has anyone tried that?
The question is how?
surely reclaiming oil from base will only ever provide enough oil for at most 20 customers?
The oil from a 'good' base will provide one chef's spoon per curry all night long, until the base itself runs out. Watch the malik's videos if you don't believe me.
Correctymondo!! when the base runs out of floating oil they just add fresh oil to the pot see em do it.
Haldi - what does your bought BIR oil taste and smell like?
Haldi do you think they make this oil as a by product of bulk cooking? or do you think they make it separetely?
the difference between 'reclaimed' oil versus purposely 'seasoned' oil. One is not the same as the other. Although both are actually 'seasoned', the latter would be developed to achieve a specific taste using a 'recipe'.
I'm hoping that this will produce a red coloured, sweet, spicy, oniony, garlicky seasoned oil similar to what would be naturally produced in a BIR.It must have the low smoking point too
Watch Maliks video K
about 3 Min's in.. you can see the used/spiced oil, Then the chef gently scoops more oil from the existing base and adds it to that gigantic pot! they obviously think its important.
Watch Maliks video K
http://www.curry-recipes.co.uk/curry/index.php?topic=3102.0
about 3 Min's in.. you can see the used/spiced oil, Then the chef gently scoops more oil from the existing base and adds it to that gigantic pot! they obviously think its important.
It is the third option that I intend to focus on (not much seems to have been done here...though I do note Ghanna's recipe for an Ethiopian seasoned oil which I might try and/or adapt
Another point is that it is difficult to separate the fine particles (i.e. powdered spices) from the oil, despite the filtering steps. It does worry be a bit that residual water and/or particles might diminish the shelf-life of the oil.
Try doubled-up coffee filters in a funnel.
That oil looks good CA. Are you planning to make a base with it, use it for final cooking or both?
From what I've read regarding garlic in oil it should be ok refrigerated for about 3 weeks or in a freezer for a few months. I don't know whether the oil would actually freeze solid or not.
I have been attempting to make spiced oil and decided to try making it as follows:
I couldn't really tell it was there to be completely honest.
I didn't see that onion or capsicum would contribute a great deal , so I omitted them. The same can be said for the panch phoran and sugar. I decided to add some fresh green chillies since I'm always trying to impart more of a chili flavour into my curries
I couldn't really tell it was there to be completely honest.
I'm afraid I share your view. Just tried it now with a Madras. No major change. :(
I didn't add chillies (or chilli powder), either, because I wanted an oil that was versatile enough (i.e. not hot) to use in mild dishes (such as korma) too.
Korma doesn't need the same level of savoury spiciness as decent curries. It just need sweet coconutty creaminess.
And, to my mind, is MUCH harder to produce in mild curries, like kormas......
I would also like to add that the star anise adds too much of its flavour and smell to the oil. I've never liked the use of it in Indian food - I think it doesn't work well in CA's rice either. It has a Chinese food type taste to me.
I have been attempting to make spiced oil and decided to try making it as follows:
Ingredients:
- 500ml vegetable oil
- 400g onions (coarsely chopped)
- 1 tbsp garlic (pureed)
- 1 tsp ginger (pureed)
- 1 tbsp green capsicum (diced)
- 2 tbsp tomato paste
- 2 tbsp spice mix (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0))
- 2 tbsp curry powder
- 1 brown cardamom
- 6 green cardamoms
- 2 inch stick of cassia bark
- 1 star anise
- 1 tsp panch phoran
- 1 clove
- 2 litres water
- 1 tbsp sugar
Method:
- Heat oil and gently fry onions for a few minutes until soft
- Add whole spices and gently fry for 2 minutes
- Add garlic, ginger and green capsicum and gently fry for 2 minutes
- Add tomato paste and powdered spices and gently fry for 2 minutes
- Add water and sugar and gently simmer (covered) for 3 hours
- Skim oil from the surface and filter through a colander to remove any solids
- Filter through several layers of muslin cloth to remove fine particles
- Store in a plastic bottle in the fridge
Results:
The resultant oil was orange/red colour, sweetish, and tasted and smelt pleasantly of onions and spices.
Comments:
I have no idea if this looks or tastes like the oil that BIRs may use to cook their curries because I have never seen or tasted any, but it looks and tastes similar to the oil that is released from the BIR curries themselves.
I chose a method that resembles the preparation of a curry base except this was made for the sole purpose of making the spiced oil (I ditched the solids). I am uncertain that removing lots of oil from a curry base is sensible since it is likely to diminish the spice flavours in the curry base.
I believe synthesising spiced oil has merits and would welcome any comments or suggestions on the best way to prepare it.
I haven't cooked with it yet and will provide an update when I have.
Here is a picture:
What is Panch Phoran please?
why not simply add a little bit more oil to our base sauce and scoop that off?
In my local curryhouse they always fry a few kilos of onions in a lot of oil (few liter), they add some red bell pepper, garlic, ginger, tomatopaste and a few tomatoes together with a spicemix consisting of:
4 parts paprika
1 part turmeric
1 part coriander
1 part cumin
1 part salt
The scoop of the oil after (1 hour of boiling) and they put it in a jar.
When making the final curry they use a base sauce, they put in a little bit of the fried onion mix (from above) and they put in a few spoons of the oil. The oil has a nice red color.
So I think CA is on the right way with the oil, but why not simply add a little bit more oil to our base sauce and scoop that off??
grtz Jasper
I used this oil in Chicken Dansak - great taste - thank you
I used this in CA's Dhansak also.Was very impressed(In the Dhansak) and hope the work that goes into the oil is worth it. It really is a chore to make, and if the oil only lasts for a week or 2, then I wont be bothering again im afraid. The shimming is a real pain in the butt!! Great Dhansak though. Cheers CA! Matt
Could I just ask you both to clarify (no pun intended !) which recipe you have been using ? ... A link to the exact message would be perfect !
Apologies.Many thanks, Matt : much appreciated.
I thought this was the link that had the recipe on. Here (http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667)is a link to CA's Spiced oil I made.
On reflection the oil tasts great, but it is work to make.Time consuming, and make any main dish look simples to make, so I doubt I will bother again.Saying that my jar in the fridge is not showing any sighs of going mouldy yet.I have used only recovered oil in the past, but may well give this one a try; as regards "going off", being oil I don't even store it in the 'fridge -- it just lurks on the working surface in a screw-top jar, is replenished whenever there is surplus oil in a dish, and never ever goes off !
Apologies. I thought this was the link that had the recipe on.Here is a link to CA's Spiced oil I made.
http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667 (http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667)
On reflection the oil tasts great, but it is work to make.Time consuming, and make any main dish look simples to make, so I doubt I will bother again.Saying that my jar in the fridge is not showing any sighs of going mouldy yet.
Hi guys,
Can I ask has anyone tried CA spiced oil recipe without the water added? I would like to make it but bit put off with the faf or having to manually separate it. But worried would burn spices with just oil.
Thanks
I have been attempting to make spiced oil and decided to try making it as follows:
Ingredients:
- 500ml vegetable oil
- 400g onions (coarsely chopped)
- 1 tbsp garlic (pureed)
- 1 tsp ginger (pureed)
- 1 tbsp green capsicum (diced)
- 2 tbsp tomato paste
- 2 tbsp spice mix (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0))
- 2 tbsp curry powder
- 1 brown cardamom
- 6 green cardamoms
- 2 inch stick of cassia bark
- 1 star anise
- 1 tsp panch phoran
- 1 clove
- 2 litres water
- 1 tbsp sugar
Method:
- Heat oil and gently fry onions for a few minutes until soft
- Add whole spices and gently fry for 2 minutes
- Add garlic, ginger and green capsicum and gently fry for 2 minutes
- Add tomato paste and powdered spices and gently fry for 2 minutes
- Add water and sugar and gently simmer (covered) for 3 hours
- Skim oil from the surface and filter through a colander to remove any solids
- Filter through several layers of muslin cloth to remove fine particles
- Store in a plastic bottle in the fridge
Results:
The resultant oil was orange/red colour, sweetish, and tasted and smelt pleasantly of onions and spices.
Comments:
I have no idea if this looks or tastes like the oil that BIRs may use to cook their curries because I have never seen or tasted any, but it looks and tastes similar to the oil that is released from the BIR curries themselves.
I chose a method that resembles the preparation of a curry base except this was made for the sole purpose of making the spiced oil (I ditched the solids). I am uncertain that removing lots of oil from a curry base is sensible since it is likely to diminish the spice flavours in the curry base.
I believe synthesising spiced oil has merits and would welcome any comments or suggestions on the best way to prepare it.
I haven't cooked with it yet and will provide an update when I have.
Here is a picture:
On the other hand, if you really want to use spiced oil, add some extra oil to your base gravies, pre-cooked meats and curries and just skim it off. That will be far better than a synthesised spiced oil.
How are you so sure? Have you ever made CA's spiced oil and, if so, how did it compare to your approach?
In fact, that's a key reason why I signed up to his new website several months' ago - just to spy on what's going on and to download the odd recipe which might be worth trying. So far, any benefits have been very few and far between but it's fun to defeat his attempts to keep people like me, out!
Tactful as ever, eh? If you were any sort of moderator, you would read members' posts and have your finger on the pulse.
...You bring shame on yourself and your family..
In fact, that's a key reason why I signed up to his new website several months' ago - just to spy on what's going on and to download the odd recipe which might be worth trying. So far, any benefits have been very few and far between but it's fun to defeat his attempts to keep people like me, out!
;D ;D ;D Like it George. I jumped in with both feet just to see what sort of reception I got ??? As you'd expect, being a bit critical of the great man himself, "or shall we call him Sir", I wasn't made very welcome and i got pruned in my prime :o ;D But it's ok because i'm in stealth mode and undercover. Haven't learnt a damn thing yet. It's simply replication of what's gone on here several times already. But it does serve the purpose of growing the site from perpetrator's point of view. Surprising, how sickly sweet some of the posts are at times though, all very civil but so sycophantic from some individuals. Now i'll just work out what you call yourself George. I've a good idea already though ::)
The administration of that particular site is mildly cretinous.
After reading all the pages on this thread my head hurts :'( And the secret was never in the oil ??? Gutted.
After reading all the pages on this thread my head hurts :'( And the secret was never in the oil ??? Gutted.
I would suggest you read this thread and don't waste time chasing shadows. The oil is but one SMALL contributor to the BIR flavour and smell - that's my opinion anyway ;DI Agree I pre cooked some chicken at the weekend using CBM advanced method and used some of the left over oil to start a Dhansak which tasted the some as using fresh oil.
http://www.curry-recipes.co.uk/curry/index.php/topic,8533.msg75496.html#msg75496
I would suggest you read this thread and don't waste time chasing shadows. The oil is but one SMALL contributor to the BIR flavour and smell - that's my opinion anyway ;D
http://www.curry-recipes.co.uk/curry/index.php/topic,8533.msg75496.html#msg75496