FOOD NEWS
The Top Fats For A Perfectly Fried Curry At Home
BY TOM MAXWELL
Curries represent an amazing diversity of international flavors. These dishes may use different bases and proteins, and vary in spice levels, with the spices often fried in fat.
Cooking curry spices is similar to high heat stir-frying, so use an oil with a high smoke point. A smoke point is the temperature at which the fat breaks down and produces smoke.
Oil isn't your only option for blooming curry spices, as India’s cream-based kormas call for ghee, which is a clarified butter with a smoke point of 465 degrees Fahrenheit.
A fiery vindaloo calls for mustard oil, with a smoke point of 480 degrees F. For curries that contain coconut milk, coconut oil works well, with a smoke point of 350 degrees F.
You don’t have to use highly-flavored fats for all your curries. Neutral oils like vegetable, avocado, and canola, with smoke points of at least 400 F, still produce great results.