When I grill store bought sheek kebabs I notice the oil drips out and it is coloured while being free of any curry powder though I imagine curry powder is added to the mince before they make it.
I wanted to create the same thing directly so got some saturated fat, added curry powder and fried it. Now while the colour does change the powder just remains in the fat.
I could filter the powder however I'm wondering where does the powder go when grilling sheek kebab\why doesn't it come out?
Is it become Ive added to much or maybe because I haven't cooked for long enough e.g.few minutes frying whereas grilled sheek kebab tends to be for longer.
Thanks.
Best Answer
As Max correctly points out, curry powder is not soluble in oil. It's basically just crushed-up seeds, and that kind of bulk plant matter isn't going to dissolve in anything. The exact reasons why a given substance is or isn't soluble in a given solvent would be a better question for chemistry.se, but you could get a quick primer from this page.
However, the spices that make up curry powder contain chemicals that are soluble in oil. This is likely what you're seeing in the oil from commercial kebabs.
Three possibilities: