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Curry Base Recipes => Curry Base Chat => Topic started by: mickyp on July 26, 2019, 04:24 PM

Title: Spice Mountain Base recipe
Post by: mickyp on July 26, 2019, 04:24 PM

I was looking at a site called Spicemountain, it has a drop down recipe section in a Recipe named "Mothersauce" it states add a glug of Mustard oil.
I do use mustard oil in my tikka marinade but have never used it for base, has anyone here used it?

https://www.spicemountain.co.uk

Title: Re: Spice Mountain Base recipe
Post by: Garp on July 29, 2019, 01:23 PM

Haven't tried it mate.

Title: Re: Spice Mountain Base recipe
Post by: pete on August 13, 2019, 08:23 PM

in my cooking lesson with Adey Payne, it was used for the tarka added to the blended onion mixture for curry gravy.To be honest it wasn't detrimental to the overall flavour, but I don't think it really added much. There is a lot of talk about mustard oil being dangerous to eat. I'm not bothered but wouldn't recommend anyone else to do it. Maybe it IS  bad stuff

Title: Re: Spice Mountain Base recipe
Post by: Peripatetic Phil on August 13, 2019, 09:48 PM

My understanding is that mustard oil should be heated to its smoke point (circa 250⁰C) and then allowed to cool to the desired temperature (e.g., 180⁰C) before spices, etc., are added.  Current research appears to indicate that the erucic acid content is not liable to cause heart lesions as was earlier thought and may in fact provide some degree of protection against cardiovascular disease.

** Phil.