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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.
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.
Hi all.Just made shed load bhaji's (can't get at the lawnmower now!) ;DUsed 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 upUsing 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.
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.