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My local does not use much Oil in any of its dishes thankfully. If you make any of my recipes add more Oil if you like more, either way they'll taste great .
Quote from: deelay on January 08, 2006, 10:05 PMhttp://www.curryfrenzy.com/curry/html/curry-method.htmlInteresting:"Oil is essential in all curries as the medium which carries the spices. Without oil the spices are harsher and gritty with much less flavour and aroma. Indian restaurants tend to use Ghee which is a clarified butter, but Olive oil, Sunflower or Groundnut oil can be used instead. Add plenty of oil when starting the dish, it will separate and excess oil can be skimmed off at the end of cooking and kept covered in the fridge for use with your next curry."
On the point of not being able to achieve the BIR taste.My local BIR doesn't use that much Oil so how can i not achieve a good copy by following their example ?