I wish I could be at at your level of cooking skills to know the difference. I know , Hot Hot Puff Puff Breathe in, Breathe out etc The sweat made me laugh though.
I watched a video of a Guinness worlkd record hot curry. I was sweating watching them eat it!! Is it mind over matter?

OK, I did halve the base sauce, added the water, boiled for for a while then simmered for a while. oil on top suggesting it's ready..Thanks Curryhell...

Immediately, the smell was the same as the night before. NOT my desired smell.
My guineapig said "exactly the same"..To be honest, it smells more like an Indian persons home cooking. Not the takeaway smell. Now, for some that might be a good thing. For me however, it's not.
Do I blame the base sauce as this has the smell I don't desire?
I am sure it's a combination of all..
My G+G seems to separate (50,50) and a bit of oil. Then my tom puree (50,50) seperates too!! I did cook each spice slightly longer tonight (without burning) But tasted exactly the same as last night. Even the smell after addind the water and boiling. I don't personally think this base is my taste. But they are all very much alike. I wish I had a friend in a takeaway..
Anyway, Saturday's curry with my sisters and kids is now a chinese takeaway!! The curry near here has changed hands and is totally bland, Worse than mine..
I am still with everybody on this forum about a (chef's) spoon. 2 tblsp? 3tblsp? I did try slightly less tonight and also slightly more. Both gave the same result only slightly hotter with same taste.
I await in anticipation for some help/suggestions. Thank you. Martin.

Hello fellow curry fans.
I cooked my first curry tonight and it was dismal...To say the least...
Yesterday, I made (curry2go's) base gravy. Everything went as planned until it was finally cooked. About 2 and a half hours. I had it on a low flame. My pot did not half by content so couldnt re-fill pot with same amount of water. I actually could put 2 cups of water and that was all. I used a pressure cooker pot (as per Julian) for a smaller amount to begin with. Just the pot!! not the lid..
When it finally cooked (down) hate that fraze, it was about three quarters of the pot still or more..
I hand blended for ages and it still wasn't a perfect smooth sauce. That's probably because of the lack of water added.
I attempted the Madras. Had everything ready, 50-50 garlic and ginger paste, 50-50 tomato puree and water. Cooked as per instruction (almost OCD). Right from the start the tomato paste was separating in the oil, the spices did bring it back to a paste. The thick base sauce did add more flavour but was way too thick. I added a cup of water towards the end to dilute the stiffness.
Overall, it looked ok, smelt differant to what I had expected and the taste was definately not a madras. I bought all spices (Rajah). My guineapig wasn't amused...
Base sauce was, 9 onions, 1/3 cabbage, 2 carrots, half green and half red pepper, chefs spoon G+G .
Cooked it for ages then added the plum tomatoes and blended. Added the spices, cooked again and blended once more.
The Madras was not and no nowhere near the (smell, Taste or texture) of the BIR I was dreaming of..
Please help chaps.

Hi all. This is my first post so excuse a lenghty, mumbled post.
I have read nearly all posts on this forum over the months and had to join today to air a couple views from my curry TA's and some posts on this forum.
Firstly, I would like to say that I have only ever found two TA's that match the taste I so desire in a curry. One was in Tooting sw London and the other in Wallington near Sutton. I used these for years until the chefs left and were replaced with others. There went my custom too.
Months later a little TA opened on the corner right by my house, the smell was amazing. One evening on my way to get some beers, the guy that delivers the curry came out and WALLAH, the same delivery driver from the Tooting TA. He told me the chef was there too. I immediately ordered my curry and was in heaven for the first time in ages. Unfortunately, a pub then opened as an indian bar/restaurant and the little TA closed. The pub is Sri Lankan style and the food is authentic indian which I don't like. So, my search for MY desired taste is back on.

This leads me to my first question. What is the BIR you all talk about? Every curry TA I know has a different taste, some way too salty, some burn your taste buds instantly (That was only a Madras), some are just spiced so much there is confusion in the dish and most make there base sause differently. I know what you mean by the BIR but every restaurant/TA is different.
Nepalese, Tandoori, Indian, Balti etc etc. Oops, all Indian.. :

The only way I can explain it is the smell and then the taste become ONE. Luverly...

That brings me to a completely different question. When I see all these videos, the chefs use the same spoon for all ingredients, cooking and even use the spoon after stirring liquid straight into dried spices!!
Is this hygenic? Does the wet spoon not leave lumpy spices in the holder? Even from the base sause to the G/G paste. Surely this contaminates all spices and ingredients to a degree?
Just my pennies worth as a NOOB. Look forward to your replies. Martin.

Hello fellow curry lovers. My name is Martin and I love curries !! Infact I have been trying to cook (BIR) curry for years and until yesterday never knew about the BASE sauce  :. Or the term BIR  :.

Yesterday was an ALL day youtube day. My eyes were opened wide and I have to start cooking this morning.
If I may, I would like to say that Julian from curry2go's videos had me mesmerized. I watched them all. Then curryholics and so passed the day.
Then found this site and had to join.