Читать книгу Indian Cooking For Dummies - Monisha Bharadwaj - Страница 81

Fat is essential to making curries taste good. The frying of onions adds an unmistakable sweetness, and hot oil is essential to draw out the aromatic oils in spices. You don’t need much oil — I get grossed out at the sight of restaurant curries floating in fat. But cooking at home means you can choose which fat to use and how much oil to put into the pan to elevate the flavor and not widen your waistline.