Not sure on the high heat.  Ive been cooking curries this weekend and yesterday was home early with some curry base left over.So I thought I would do some singeing .On my stove I have a wok burner so the flames can lap up sides of my pan . I made four Madras sauces ( chewwy recipe the one with with a dash of worcester sauce please correct me if wrong and compliments to the chef)  anyway my aim was to singe at different times and from low to high heat the last 2, I put on high heat both had flames coming out of the pan as soon as the ginger garlic paste hit the pan . one of them the garlic turn very brown then  I carried on  with tom paste and spices.  Heat still on high then maybe 30 secounds before first ladle of gravey .(no joke I had to rush of to tun the smoke alarm off) . The first two low heat TRYED to singe for 2 min.  Not saying I did it right, but either way I did it they all came out the same a very tasty curry.                                 

G' day        I have thermomix and although a great machine I would not use it to cook a curry in .(sorry) In my opinion a cheap Ali pan is best to cook a curry ( utube Julian curry2go   online he explaines)     You need to add ingrediants at differernt times with your curry spoon with a shake ,stir and a scrap. I would have thought your base would be ok in it.  But for me it wouldnt be big enough I like to do a big pot so I can freeze some  .It does get used in the blended stage when making the base .Ive heard that's why most pro chefs use them in thier kithens they blend such a fine puree they dont even have to use a sieve so a bit over the top for a curry gravey but at least my curries are smooth . Hope I helped Michael

great thread . this could on for another 20 pages I hope . I think it depends on what heat your cooking at  and the timing.  And of course singeing so trail and error . So a big pot of gravey,spices and a bin start from burnt and work your way down  . thats my plan             

thanks im a bit slow at this I believe you could be right on the speling mmm now wheres seach

old classic for me cant find the recipe any where

Hi guys Its good to hear people are interested in having some powder and sharing their views. My view in buying the bucket was,who else would buy a size like that if they didn't make alto of curries I was thinking restaurants.  Also in the undercover curry book it mentioned a Premium curry powder Not sure if it makes a difference but may be I ha vent singed properly yet, on that subject I really feel there is something in it. When I make a curry gravey and spil some over the edge and hits the naked flame IT smelt restauranty.Also watching videos on utube  of curry chefs in their kitchens (Curryholic) half the time the pan was on fire and they dont seem concerned . It may be a technique to flame the hotter curries or not as the case maybe.  Thank you to Curryhell for putting me onto that thread.

Anyone that would like some powder please let me have your postal addresses and Rich (love it spicey) i'll send you garlic powder, it will look good at Customs!

Michael T (i'll need to think of a curry name).

In my quest to make the perfect curry I brought the big 10kg bucket of Premium Rajah madras curry powder .  Firstly never going to use it all and second it doesnt fit in my spice cuboard  so if  anybody would like some I would be happy to give it away   

Thanks for your quick reply.  I be visiting Fleet!

 Hi everyone  name Michael from Wimbledon . Aim to cook the perfect restaurant curry . I know same as everyone . cant believe I ha vent looked for help on this forum before obviously a bit slow .didn't realise there are  other curry freaks out there same as me . lucky to live near tooting just to get close to their tastes would be a dream.
Brought my own commercial tandoor which is in my  shed gets used every week best buy ever. Enough about me hope I can contribute to this forum in any way I can