So my recent post explained my experience with a bir chef cooking for me.
His base as i interpreted it was;
Makes enough for 2 to 3 curries

Optional precooked lamb meat oil with spices.
4 fresh tomatoes.
3 medium onions.
Handfull of chopped coriander.
2 tbsp garlic and ginger paste

Spices.
2 tbsp turmy turms
1tbsp paprika
1 tsp coriander powder
1/4 tsp cumin
1 tbsp bassar mix (pakistani massala powder)
chilli powder to taste
2 tbsp salt

Firstly heat oil or lamb oil and add tomatoes and onions.
Fry for 3 mins and add g and g paste with a bit of water and the turmeric
After 3 mins add salt.
Keep adding a bit of water to hydrate.
After 15 mins add paprika, coriander powder and bassar.
After 15 mins add fresh coriander and cumin powder.
Keep cooking. The longer the better. The whole cooking time for my base was about 2 hours maybe more.
When you taste after blending it should be quite smokey. When fried to make a curry, the taste is spot on. Real depth of flavour.
Dish recipe to follow soon once perfected.

Yes people. I recently had a bir chef cooking some real badboy curries in my house with my stuff. All the hype abot not being able to re-produce bir curries at home is bull-snish. He gave me a few big tips.
First, he doesnt use a mix powder as such, as spices have different cooking times.
The big emphasis was on turmeric. He said that turmeric takes really long to cook properly and was probably the reason my curries taste like raw spices.
He started a sauce off by cooking fresh tomatoes and some onions in oil and water and turmeric. He had 5 different pans on he go at once and never gave me a recipe as such. I followed as best as i could.
He confirmed my theory where he cooked the lamb in lots and lots of oil with a few spices. Not sure what exactly as he had put them in before I even saw. To them it is just everyday business. To us it is a big secret as such. Really it aint about what its about how.
Turmeric needs to be cooked the longest, where as chilli powder the least. The slight language barrier made it not so easy as it was a lot to take in.
The lamb dish full of oil was scooped to use the oil in the other dishes and start the gravy.
There probably is a million different birs all with different techs. This is just one who gave me some inside info which i had never heard before.
Try some different things people. See how it works.
More to come when I talk to him next yeh.
Sweet

Dear fellow curry flavour seekers. I want to get all of you on board who want to find the secret flavour of a bir. Why can we not achieve that elusive darn taste that we have been longing for, for so long ? The answer cant be that hard when its right under our noses can it? Having tried so, so many things people have said have given them 100% clones of a bir curry, and getting NO nearer every time, I started to think.
Firstly how are we different to the real dogs in a bir? So the chefs get to work in the morning and start preparing the days foods. First lets think about meats. I once saw a bir pre-cooking a huge pot of meat. I may be wrong but it looked like mixed meat, lamb and chicken etc, in some oil and water. Imagine the flavour that juice would take on after a number of uses. I have a theory that they cook all the meats with whatever spices and then use that juicy oil to flavour the gravy. I mean come on, it is called Base Gravy! I wonder who actually started calling it gravy. Gravy to us is meat cooking juices, is it not? I am a reformed veggie, and maybe the Indian restaurant i go to, are so conscious of making more money, they are reluctant to tell me thier curries have meat in them. I dont know. Maybe not all balti houses but i know the last time I had a veg balti from my fav balti house in Birmingham, the sauce tasted like kebab meat. Which led me to believe they used precooked lamb juice to flavour the gravy.
Who knows. The secret is still a mystery to all us forum users. Bastard curry cooking bir chefs. Grrrrrrrr.
Right, i actually had an ex bir chef cook for my mother in law and he would cook the meats and use the meat juices to flavour another veggie dish. Maybe they dont see it as a problem. But there certainly is still a mystery out there to be cracked.
My wish is that all us curryforumers searching for that taste, should try something out of our zones. We should all try my theory, cooking lamb or other meats in different spices, then using that as a base to form our GRAVY. We should all use eachothers findings as to see what works and what does not. This way we should understand as a whole, what is creating that major secret flavour we are still in search of.
Think of the difference between us curryheads, and those bir chefs doing thier job. We only cook a bit of meat here and there. They are completely out of proportion, cooking masses of lamb, chicken and beef. How must thier oil taste? Hmmmmmm.
I also would like to say, the oil used in birs by me is mostly sunflower oil in the gravy, rather than veg or any other. Why? I just think it takes on the flavour better.
They are all about money so they are really reluctant to tell secrets. Come on. How can there be so many curry houses that produce great curries. How did they learn how to cook such nice curries?
Lets all work on a new method or something, as the standard, gng paste fried and spices and tom paste seems to turn out the same raw spice taste every time for me anyway.
Maybe there is a secet ingredient. I have always thought maybe its cucumber like stevejet has found. What great minds think alike.
Lets crack this morse curry code together you wonderfull curry addicts. Haha
Who wants to pay 7 squiders for a good curry when they can cook it at home yerrrrrrrrrr boyyyyyyy.
Come on you forumerz
So lets all work together and post our results to  help eachother on the quest to the holy grail of bir flavourism.
(moderated) money guzzlers.
Sorry admin.
Love you cr0
Or whatever it is now hahahahhahahhhahhahaha
Post your tingz
Bobby