Not sure whether it makes a difference but doesn't take long to cook up and it does seem to keep for a few weeks . I suppose it is personal preference, if you have the time then why not do it. I also use the oil I have left from cooking 30-40 odd spiced poppadums which I then place in a sealed box like a family circle plastic biscuit box, they stay fresh for about a couple of weeks.

Haven't tried it yet, I use Mick Crawford's short cut.
Did you use normal or Asian bay leaves?