Re: curry rescue by tomorrow

johngood_____ wrote:
"Angela" <angela.harms@xxxxxxxxx> wrote in message news:ba538480-1e8b-49ac-af33-c318a5444c31@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
On Feb 23, 5:12 pm, "johngood_____" <v...@xxxxxxxxxxxxxx> wrote:
novice has cooked a curry for guests the day before they come to eat it (
the man in my curry shop says keeping it for a day improves the taste ).
I fried some meat and then fried onions as the base of it. being a novice
and over doing it its now too 'oily'.

what can i do to tone down the excessive oil please? i have added some
boiled potatoes, but it hasn't really done the trick.

grateful for any speedy advice before guests arrive, (that's by 1300 hrs
London time) :{
Do you mean it tastes oily? Or that there's visible oil on top?

If there's too much oil, it should make a layer on the top, and you
can skim it off with a spoon. But if it just *looks* oily, what I
usually do it stir it when serving, and the eaters don't notice a
thing, except that it tastes wonderful. :-)

Angela Harms
lifelovefood.com

Angela thanks. no there's no layer of oil on the top, but then its fairly dry. Just that it looks oily to me, you know just too shiny. I've just got someone to taste it and they are fairly discerning and they did not mention it when i asked if it needed anything doing to it. so perhaps its just me, and i'll get away with it this time. but for future use is there anything that would be particularly good for soaking up the oil? Thanks.


I don't think that you want to remove or reduce the oil in the curry as you'll also lose flavour. Indian food is often somewhat oily by design. Just serve the curry with some decent (basmati?) rice and that should handle any oil problems.

--
John Kane, Kingston ON Canada
.

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