Black salt eh? I was contemplating that one myself. Just on tasting it one time I wondered what the this type of salt would add to a meal.
Not just curry. It strikes me as something that gives a hint of smokiness, for want of a better work.

Thanks for putting it out there and rejigging the memory banks.

I was experimenting with sous vide cooking last night. I butchered a leg of lamb down and isolated the tougher shank part of the leg.
I cooked this in a tomato based curry paste for 11 hours at 60 C.  The texture of the meat was OK but could have done with a few more hours.
I cooled this down so as to experiment with the reheat. With the reheat I added some " Glasgow base".

The curry look and texture was definitely there. The base/Canvas/rhythm was there. What was missing was the the higher notes of flavour  that had been incorporated earlier. I have noticed that when making my own style of Curry paste/sauce these "Higher Tones" Disappear when cooking out the meat.

My conclusion is that I either have to rethink the way that I cook out the curry. Or add a spice blend closer to the actual plating up time to reinvigorate the scents and tastes that have disappeared.

My observations thus far have been that the BIR curry technique is trying to infuse the dish with umami as can be seen in the Base Sauce and if using the Ashoka Onion Paste. Something I noticed on one recipe on youtube was a chef adding condensed milk to his base. This is a great way to add that umami hit into a dish encouraging the Maillard Reaction.  The problem with creating this umami bomb is that everything tends to take on a sweeter taste. 

How to balance this is a question on my mind and how to reintroduce the more complex tones of the spices is another.

Will see how today's development kitchen treats me today

I have just finished doing a corned beef type dish with the silver-side that I bought recently.  I  put it in a brine solution with some aromatics and salt peter for quite a few days. Took it out then cooked it sous vide at 60 C for 11 hours and hay presto. It doesn't really remind me of corned beef but is a beautiful piece of meat to make cold Asian salads with.

Yes. Its something I've utilised in the past in a commercial kitchen environment and the results came out very well. What I done initially was to brown the meat first before putting it in the for the long cook. I've just purchased a leg of lamb and going to try and workout the ideal temperatures and times.

Here is a link to some information on the science of meat and the way different aspects that make up the muscle behave at different temperatures.


https://drive.google.com/file/d/1GbCcJ5yL_78WCYynMXjr3DJiwi1CW_P6/view?usp=sharing

Cheers for the welcome. Good to be here!
I Never thought about quoting sources. Well spotted Wikipedia was part of the source. The other part came from Harold Mcgee. " Mcgee on Food and Cooking" a truly remarkable piece of investigation into the science of food and cooking. The Pandora's box that led to a lot of modern techniques and understanding that one sees today. An interesting point that I took note  of in the book was a comparison to the way Mexicans cook/treat their pureed chillies and the way Indians do also. On that note, it came to the forefront of my mind that Chillies, tomatoes and vanilla all came to worlds palate in the 15-16th centuries from Mexico. I wonder what interesting techniques they have to teach in the pursuit of curry excellence.

At the moment I'm trying to investigate and replicate the "GIR" (Glasgow Indian Restaurant) curry that appears to be fading.  I'm at the basics of working out a Garam Masala ratio of my own and incorporating this into a technique taught to me by an Indian family friend from Punjab descent. Although I have already started improvising with Kashmiri Bassar and whole Kashmiri Chillies in my recipe. I was pleased with the final results. Here is today's write up and analysis.

https://docs.google.com/document/d/1I713C4cISwWvjWpwQTrzFLef4TsxhDOPFqaHse6bKlQ/edit?usp=sharing

I've still to start analysing the Bases Sauce and recipes section, it looks like a deep rabbit hole.

This article on East India Bottle Masala was great to see and appreciate the True complexity of Indian Cooking.

Cumin - there are two types of cumin. Cuminum cyminum and cumin nigrum (Black Cummin)
cumin nigrum has a more complex flavour and less cuminaldehyde.

Cuminaldehyde, or 4-isopropylbenzaldehyde, is a natural organic compound with the molecular formula C10H12O. It is a benzaldehyde with an isopropyl group substituted in the 4-position.
Cuminaldehyde is a constituent of the essential oils of eucalyptus, myrrh, cassia, cumin and others.[1] It has a pleasant smell and contributes to the aroma of these oils. It is used commercially in perfumes and other cosmetics