yeah, i notice the difference between english curries and curries made in restaurants in other countries.
i am not too bothered to replicate the exact taste, just more curious to translate this particular style of preparing the dish into something that'll fit my lifestyle. will let you know the results.

yes, BIRs do seem to be heavy as opposed to traditional, which tends to be kind of "fresher" and crunchier.

nevermind, if all fails, i can indulge myself twice a year with a heartly greasy BIR curry. will see tomorrow.

hello,

this is my first attempt at making a BIR type dish and so the first step would be to cook a base (which i just did).
i have, so far, successfully made traditional indian dishes (have to say i was pretty surprised when i found out how was curries being done in UK).

 i followed CA's base sauce, but not the specs, i allowed myself some artistic freedom in terms of amount of oil used (used olive and not so much, i started eating traditional indian in the first place cause of health issues and indian can be done with very little oil and is generally healthy food - most of the BIR recipes i've seen here, on the other hand, don't seem to be that healthy  ).

now, the smell is okish, reminds of a light curry, but the tase is rather bland. just by tastign it, i cannot single out a single vegetable (except maybe carrots come to mind, i used 2). i wouldn't want to eat this on its own, that's for sure.

now, i've read somewhere that this is ok for base to taste bland, but i wonder how can this result in a good curry?