I usually cook low fat curry i.e with fat removed. Since we still need fat before eating the curry I melt a bit of premade tallow in the microwave then I add the curry to it and mix.
I'm wondering if this mixing is good enough o get the flavour of the curry into the fat. It certainly looks mixed i.e I can no longer see white tallow but everyhthing is orange from the spices.
Im wondering if the flavours infuse into the fat properly or of its better to add if this is important to me, if I should add the fat at the beginning? chemically how are the two different if they result in a different outcome, taste etc?