It's certainly not turmeric. I use loads in BIR.

I have never got a taste like you suggest. I have tasted base by others which i can only describe as stewed onion.

Suggestions would be:
1) follow chewytikka 3 hr base
2) use more oil min 100 ml per 800g onion
3) cook very slowly

I currently cook stage 1a (onion, oil, salt, ghee) 1 hr, add spice  and flavours (stage 1b) 30 min, blend then add water (stage 2) bring to simmer 20 mins.  In past have cooked stage 1 6 hrs and stage 2 7 hrs with no bad effect.

1. Is it worth to buy Tikka, Tandori, Masala and other Patak's Paste - YES (if not use Lasan http://curry-recipes.co.uk/curry/index.php?topic=4182.0)
2. I was thinking about Mustard oil is it safe to use it in the kitchen ? Cause i read that this oil is for external use only - YES (just had 4% prospect of dying and use it all the time)
3. Is it optional to use coconut flour instead of coconut block - YES (block is not good except in base)
4. I was broswering through forum and i couldnt find easy/good chicken Tikka Masala Recipe (I will start from something thats easy) would you be so kind to give me any link ? - Use Chewytikka (not got link do search - you need carrot paste "Red Masala Paste" and yogurt paste "Red Masala sauce")

Phil,

id prefer to have simple words yet the post on mix powder i must admit has got me thinking about this once more - CA (who im big fan) always said the gap was in the base.

SoberRat's post on mix pwdr re started my thoughts.

what does making a different a base do was my 1st thought. i can only describe as going to a different BIR. it's still BIR but tates slightly different.

2nd was using a different mix - what does this do. this is now pushing my ability to describe. i would say it gives or not gives BIR. whether added as 1 (ie mix) or many makes no difference if accurately done. as example the IFFU staff curry has 8:1 coriander:cumin. this is long way from BIR taste.

which is more important is the question. i dont think you can say. both are equally important.

the experience does count in making base. both real McCoy BIR bases ive tasted are better than what i produce today despite significant effort. putting the finger on why is very underestimated.

on Rev6 took out the chef masala (gm) in the base.

this sorted the cumin overpower.

trouble was the base ended up lacking flavour which carried forward into the crockpot curry. spice was 0.5% c/w 0.6% (based on chopped onion volume) on the rev5 so quite close margins.

going to up the spice as is on the next go and hoping this fixes the taste of the base. if not im looking for an additional ingredient.

these being ingredients so far in descending order of weight:
onion
water thinning
oil
split red lentil
tomato puree
v.ghee
salt
garlic
tandoori masala
f.methi
tamarind
black cardamom
chilli (kashmiri)
bay european
star anis
poppy seed
black pepper (grd)
paprika

still some way to go but happy im in ballpark of taste which a few weeks ago felt was beyond me.

ive not chucked put the split yellow mustard seeds but the packet is near the door.

Real good subject and for me shows how we don't know enough.

Whether adding individual spice in place of mix will give best - i doubt. Time will tell.

Balti has taken me off my known beaten track. I won't put mix in base for the reason pointed out - for some reason its prone to chucking the final dish out of balance. Perhaps it's because the mix is wrong.

On balti have had 1 spice irritating me for some time. Thought it was cinnamon then turmeric only to find its cumin. I'm adding same chef masala to both base and dish fry. This i think causes the cumin to over power. I'm now thinking of adding spice individual to the base as I feel the chef masala is right.

I think any out of balance is in the base not the mix - I think soberat said earlier side by side of mix is very fine tuning.

I've chucked my rajah curry powder for mix out and replaced with east end - in short it's quite muddy water as everything has its effect. I thought wet finger tasting of curry powder was enough but it needs cooking to fully understand its taste.