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Re: Curries. Thai vs Indian
If I'm not mistaken, (I was taught to cook Indian food 35 years ago by an Indian mate) clarified butter (ghee) is made by slowly heating butter in a heavy pan until it melts and the water is driven off. Then the fatty part is skimmed off, leaving the solids on the bottom of the pan. When the fat has hardened it's ghee
I personally never used ghee cos I'm not that keen on the taste and it made the kitchen smell like a Gurkha's jockstrap. I always used ordinary butter or a mix of butter and sunflower oil.
I used to cook at least one curry a week. As someone said, you have to cook the spices first in the ghee or oil,, then add your onions & whatever, meat etc. The simplest way to carry on after that is to chuck a good dollop of yogurt in the pan and simmer gently, but there's as many ways of cooking Indian food as there are Indians in India!
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