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One final thought — I do, of course, always cook a curry "until the oil comes out". I have always believed this to be fundamental to making a curry. Perhaps others stop short of that point, and therefore get less or no visible oil separation. As to Martinvic's suggestion that, had I used more base there might have been less oil, I cannot see how this could be — unlike water, oil cannot evaporate (at normal stove-top temperatures), and as the base contributes oil (amongst other things), the more base added the more oil there would be in suspension, and therefore the more oil available to come out.** Phil.
Both made exactly to spec — see Syed's Youtube channel "Britishian Food" for recipes and instructional videos.
Now how did you know he was a fellow American, Rob-1 ? Not his use of "mom" by any chance ?!
Quote from: Garp on May 16, 2020, 07:03 PMNot really BIR is it?It's obviously not a single-dish typical BIR curry, no. I think it's more like a staff curry.
Not really BIR is it?
The electric one is cool Romain. 2800W plugged into a standard domestic 230V outlet would be a good way to form a bulk buying relationship with your local fuse merchant, or at least to upgrade your home heating to a cozy “heated wall” system from the watts dissipated through resistive heating in the ring main wiring through the house.