I followed the "cracked it" post by Mark J
Pete, I've been doing this well before MarkJ posted his results, but it didn't produce the smell or taste for me so I never posted on it.
Most recently I made a KD base, made several curries and added the oil scooped off them into my spice oil pot. Each time I made a curry I reused this oil. When I got down to about 1 portions worth of base left I made a Bruce Edwards base using the oil from my spiced oil pot. When cooked, I added this to the portion of KD base I had left. This then became my new base and the oil scooped of this combination my new spiced oil. It smells and tastes nice, but it is nowhere near the overpowering smell I am used to from restaurant curries.
I just don't know where I'm going wrong. It's very frustrating.
I'm seriously beginning to believe that we may be after a different smell and perhaps taste?
Just as an example, if I have a curry from a curry house and leave the plate with some of the oil on it overnight, the next day you just have to have a sniff, not too close to the plate, and the smell immediately hits you. With my curries there is a distinct curry smell doing the same test, but it isn't the same smell, and I have to really get my nose close to the plate to smell it.