d. Grapeseed oil is acquired really cheaply from asian grocery stores and has very little flavor (and can deal with high heat applications). It seems to last forever.
e. On Tomatoes/green chilis-- if it is winter or you cannot get good tomatoes or tomatoes are nearly $3/lb, I find that I get good results from the canned spicy tomatoes (diced with green chilis) or petite diced tomatoes. Keeping some on-hand also makes it easy to do a curry like this on little notice. 1 can is usually like 1.5 tomatoes. Cooking the tomatoes a little longer on a lower heat makes the watery flavor dissipate.
Grapeseed oil actually wouldn't be a good choice in this recipe; it's great for hot-cooking because of it's nuetral flavor and high smoke point, but in this case the point of the fat is to enrich and disperse the spices rather than as a cooking medium. A richer fat with a lower smoke point would work better for this purpose.
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d. Grapeseed oil is acquired really cheaply from asian grocery stores and has very little flavor (and can deal with high heat applications). It seems to last forever.
e. On Tomatoes/green chilis-- if it is winter or you cannot get good tomatoes or tomatoes are nearly $3/lb, I find that I get good results from the canned spicy tomatoes (diced with green chilis) or petite diced tomatoes. Keeping some on-hand also makes it easy to do a curry like this on little notice. 1 can is usually like 1.5 tomatoes. Cooking the tomatoes a little longer on a lower heat makes the watery flavor dissipate.
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