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I think you're right on both counts 976bar ("hallelujah!", he cried! ).I've tried exactly that (i.e. separately frying spices, etc, in oil). I didn't have a great deal of success, but it's probably something I need to revisit. There is a thread on it here: http://www.curry-recipes.co.uk/curry/index.php?topic=3295.0I also have found that adding too much oil to the base makes it...umm....oily.I'm surprised that Jerry managed to reclaim that oil after only 1 hour of gentle simmering.
Do you rate the reclaimed oil? adding excess oil then removing it would weaken the spiciness of the remaining base.
Quote from: PaulP on September 26, 2009, 04:06 PMDo you rate the reclaimed oil? adding excess oil then removing it would weaken the spiciness of the remaining base. all u need on reclaimed oil is here http://www.curry-recipes.co.uk/curry/index.php?topic=2684.0. i'll update it on how long it keeps.on weakening the spiciness - i feel no. i recently started to make a "low spice" version of the bases that i make. i was surprised that less was better. i'm now working on a norm around 2% spice c/w 3.5% previously.
Interesting to note we've followed similar paths ADVBI've noted you comments about using home made stock and will give it another try (I've never had much joy, in the past, but I can see how it can undoubtedly add depth, savouriness and flavour). I'll try your recipe for the stock.
i asked the family (the lad and the boss). they said it was difficult to pick out differences as we buy a different dish from the TA (garlic chicken) than we make at home.their differences were:1) less oil than BIR2) less salt than BIR3) no 1/4 fresh tomato
on the real BIR base comparison with the site bases - there are 3 key differences:1) much lower spice2) much higher onion content3) less veg