At which part of the curry cooking process is Ghee added?!
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Hello
Ghee is clarified butter so whatever meat you are using I would think when you seal the meat.
If you use it for this purpose remember it burns at a lower temperature than oil so common practice is to use a mixture of vegetable or sunflower oil.
If it because you use flour at all this is to help thicken the sauce.
If your recipe says cover the meat in flour then seal. When the meat has been sealed and removed then cook the onions and vegetables as directed then replace the meat and add the Ghee and cook for a couple of minutes before you add the Stock or water.
If it tells you to add flour directly to the pot then seal the meat with oil and remove as before then put the the vegetables and onions in the pot and cook for a few minutes then add the flour and cook for a couple of minutes then add the Ghee and cook for another couple of minutes then carry on as directed.
Andy
ghee is used at the start with the herb and spices. the link below shows some excellent videos with full instructions. the lady is traditional cook and will show you the authentic way.
http://www.tandooricookingexpert.com/blog/category/recipes/main-course/
At the end when the curry is done and simmering, ready to serve. A spoonful. Don't use it to fry, it gets real hot and burns and frying in ghee makes the food very rich.
Ghee is used at the beginning of your cooking. Put ghee in a hot skillet. Then add your spices, onions, etc.
P.S. Try coconut oil. It's much healthier :)
Generally ghee is used for frying. It can be added to rice after cooking - like you might add a knob of butter to mashed potatoes. And you can drizzle melted ghee onto Indian breads.
Andy
Usually I add it at the end or drizzle a bit over my rice just a few minutes before it is ready
http://indiancookingforbeginner.blogspot.com/
ghee is the oil for frying your meat or vegetables , like lard or olive oil and sunflower oil and such
It should be the first thing in the pan