I was making the basic curry and I added the tomatoes and the recipe said stir fry until the oil separates from the mass. I was stir frying for about 10 minutes and the oil still hadn't separated. Should I have stir fried for longer and does the oil separate after all the liquid has evaporated? It still turned out very nice. Thanks

If using less oil, you may not see the oil separating clearly, but the whole mass begins to comes off the pan as you stir it, and it looks shiny with oil. This is when the spices/onion/tomato etc. are fried enough to add main ingredients.

Mamta

Thanks Mamta. After you've added the tomatoes and spices, how long does it usually take before the oil separates? I used the correct amount of oil. Maybe it did separate but i've got an untrained eye haha. Great site by the way

Hello Nick

Time depends on the amount you are cooking and how much water there is in your tomatoes. I shouldn?t worry about the time too much. The whole mass should begin to come off the pan as you stir. Fresh tomatoes take less time, tinned pnes have a fair bit of water. Over-ripe ones, also tend to be a bit soggy.

When using very firm tomatoes, to soften them fully, I often add a couple of tbs. of water after a while and then fry again until they are completely mashed and the mass begins to come off the pan again. This way, they become quite mashed and gravy comes out nicer.

Less oil you use, less will be there to see, when it separates. As I said, it looks shiny when done. Also, you get the aroma of frying spices. You will become an expert in no time.

I am happy that you like this site :-).

Mamta

Thanks again Mamta. Your advice is much appreciated. I'm cooking again tomorrow. fingers crossed.

I have always had a problem with that guidance.

= Tim

Tim, this is how our mum taught us and it has stuck in my mind. When young and learning to cook, we used to get fed up with stirring the masala(spice mix). We kept asking her, "is it done yet". Her answer was always, "wait until the ghee separates" (no one used oil in those days). No different to "are we there yet," is it? LOL!

Talking about old days reminded me, we used to grind onion, ginger and other masala mixes on a flat stone grinder called 'Sil Batta. See here; http://rajaputhran.sulekha.com/blog/post/2009/04/my-spice-woman.htm scroll down to pictur 5

Mamta

I made another curry last night. I was stir frying the tomatoes for about 5 minutes and suddenly they looked all glossy and shiny. So I definately think i've got the hang of it. Thanks for all your help. Curry tasted fantastic. Girlfriend says we're not having anymore takeaways lol

That is great to hear Nick :-)

Mamta

stirring continuously may cause an emulsion to form, esecialy if certan ingredients ae present. Peppers (and chilllies) contain a natural surfactant (emulsifying agent) which heklps to form the emulsion. So constant stirring will hinder the oil separation stage. Best to leave it (unless its sticking!)until the karge steam bubbles become very small and rapid, this is the stage that the oil will separate.

Can't understand on cooking shows when an ingredient is placed in a frying pan, and the 'chef' tosses it around, all the time. It will only brown when still, when the fat is transfering the heat from the pan to the ingredient.