I have a curry base i use for balti's thats very close to the bir flavour i love, and it is very close, only i reduce it down so its approaching almost a finished curry texture.
Ive noticed that on finishing the curry, the stir fry stage, thats when things start going downhill, i either lose its original flavours or they become too intense and overpowering, do you think this is because of my over reduction of base?
Also I have noticed on the video links here that your gravies are quite runny compared to mine, would you say that your gravies have a deep good flavour as they stand alone or do they have a background flavour?
The reason i ask is that if i water down a sauce then obviously the flavours become less pronounced, Im trying to make a comparison on taste with words its difficult...
In essence do you think that too much emphasis is placed on the base stage of the curry when the real problems could be with the stir frying stage?