I have a curry base i use for balti's thats very close to the bir flavour i love, and it is very close, only i reduce it down so its approaching almost a finished curry texture.

Ive noticed that on finishing the curry, the stir fry stage, thats when things start going downhill, i either lose its original flavours or they become too intense and overpowering, do you think this is because of my over reduction of base?

Also I have noticed on the video links here that your gravies are quite runny compared to mine, would you say that your gravies have a deep good flavour as they stand alone or do they have a background flavour?
The reason i ask is that if i water down a sauce then obviously the flavours become less pronounced, Im trying to make a comparison on taste with words its difficult...

In essence do you think that too much emphasis is placed on the base stage of the curry when the real problems could be with the stir frying stage?

Hi, im Peter and as a Brummie now living in the Scottish Borders im on that age old Brummie search for a return to the ladypool rd:-).
Ive been trying for about 10 years now to find that authentic curryhouse flavour i miss so much.
Ahhh friday night, a skin full of bitter and a nice greasy King prawn balti madras and a naan bread .........sigh. the good old days.
Anyways gf forces sale and all that i moved oop north, left behind the lads:( and the proper taste of a decent curry.
Ive been trying to make my own. done quite well but there's still that, just that special, something missing, im sure you know what i mean.
Ive been on the "secret missing ingredient" tour, its the onions, its the way you cook em, its the ghee, oil, about to start on the mustard oil to try and find the right fix lol.

Anyway ill be knocking around the forums and trying out some recipes, probably asking stupid questions along the way so thought id say hello.