Yellow flames indicate that there is too much gas and too little air for efficient combustion There should be a "mixture" screw somewhere that you can play with? Yellow flames are cooler than blue flames (where complete combustion is occurring).
(check the gold control rings: http://www.curry-recipes.co.uk/curry/index.php?topic=1851.msg16037#msg16037).
Thanks, I will take a closer look
Continuing the chat I had with the chef:-
He proceeded to make a veg vindaloo with extra sauce
The following recipe demonstrates why it's do important to have a perfect curry gravy
Some recipes are little more than heated curry gravy
Chef took a can of spiced oil from the fridge
The oil becomes thick when cold and looks most "un oil" like
He took two desertspoons of this and heated it in a pan for about two minutes
The gas flames were running up the side of the pan
He then added three desertspoons of tomato puree and stirred this round the pan for a minute
The tomato puree is straight from a can
Not diluted and made by "white tower"
Chef then put in two ladles of curry gravy and boiled it for about three minutes
All the time, little spits of oil were igniting at the side of the pan
This was giving an amazing BIR aroma
You would recognise it
Chef turned down the flame and added a teaspoon more of tomato puree and maybe half a ladle of curry gravy
He cooked on this lower heat for a couple of minutes then the sauce was finished
He put half of this into a foil container with a cardboard lid
This was the finished extra vindaloo sauce
So with half the sauce still left in the pan, he added half a teaspoon of salt
Some "thawed out" frozen mixed veg
Two small pieces of pre cooked potato (pre cooked in water,turmeric and salt)
A desertspoon of canned mushrooms from a fridge
Chef stirred this all round for a minute then added another ladle of curry gravy and half a desertspoon of hot spice mix
He cooked on for five minutes then added a tiny pinch of ground coriander and a tiny pinch of ground cummin
Chef scraped this delicious vindaloo into a plastic carton and carefully snapped the lid on.
It was brilliant that he took so much time and effort to help me with my curry cooking hobby.
Just because I know how to do it won't stop me buying from him
You can't always be bothered to spend hours cooking, can you?
And there is no way I would want to do this as a business
But seriously, having watched this very closely, I think you need big flames and heat to get the BIR flavour
This new cooker of mine will get me what I have strived, for twenty odd years, to achieve
I compared some of his vindaloo sauce with some made with my new cooker.
Apart from a very slight "dried fenugreek taste" it was the same
That brings me to another point
If you cook your curries, then you don't enjoy them as much
I had tried my sauce after I first made it
I thought it was really un satisfactory, when it was really ok