The sequence of cooking is a curious point Romain. I guess many are fearful of burning powdered spices in hot oil right at the start. If you've ever done it, or burnt your garlic, you'll know that you can't continue. It's bin and start again. This cooked curry powder may be another way of blooming the spices with reduced risk.
I have no hesitation in blooming whole seeds and other larger spices but doing powder is always a concern for me. I have never been shown exactly how hot the oil can or should be, or for what time powdered spice can or should be cooked without risk of spoiling. I err to the side of caution and most likely at the expense of flavour and aroma.
I have burned spices. I have burned garlic. I have overcooked chicken. I have overcooked steak. My grill temp was high yesterday, my neighbour distracted me and I overcooked a lovely leg of lamb. Very sad.
I will do all of those things again. I have made more mistakes in the kitchen than I can remember. It happens to everyone. How else do you learn? It's like skiing. If you don't fall down once in a while you aren't trying hard enough.
I'm not an "expert" but I would like to suggest that anyone who is looking for that "elusive BIR something" (a term I have never understood until right now) start their quest by blooming your spices in oil. It's not hard. And it makes a huge difference.
Livo,
It's easy enough to figure out. I have started making some YouTube videos to accompany the blog - also under glebe kitchen. There are a few restaurant style curry videos where I have tried to clearly demonstrate the process. You could start there.
And then just grab your pan, some oil and a handful of some blend of Indian powdered spices. Heat your oil until it just shimmers. Toss in around 3 or 4 teaspoons (however much you usually add for a portion of curry) and stir continuously. Follow what I show in the videos. You want to be able to keep it in the zone for about 30 seconds before you add in a liquid ingredient.
If it burns you've just learned that your stove setting was too high. Throw it out, wipe out your pan and start again. In fact, if it ever starts to look like you've lost control abort by adding in your first wet ingredient (I use tomato puree in water in my workflow).
Try again. If it doesn't bubble like in the videos your heat is too low.
Try again. Eventually you will get the feel. I would be really surprised if it took you more than 5 tries to get it down. And even it takes you 10 tries what does it cost? 30 minutes of your time. A pint of oil. And $2.00 in powdered spices. What do you have to lose? It's a game changer...
If you are interested you can watch my intro to Indian restaurant video
https://youtu.be/e7hgTpiXtjQ. I focus on the how and why in that video rather than the what. It is short and to the point...
Please don't fear it. Embrace it!