Ok today I decided to do a test sauce. I do this from time to time to keep up with the fast paced job of FRYING a curry.
Since I had the same amount of base sauce left in the other pan decided to do a reverse curry. By this I mean work backwards as much as possible, no fried onions etc.
I just added spice mix to the base, a few little things here and there like salt, some finely chopped green pepper. You get the message.
Apart from the garlic which always fries too quickly when I cook it......... the results? COUGH! The pot STEWED curry had just about as much taste and to be honest had a better consistency over all. Paprika didn't seem to like it as much as when frying but by and large I think you would go for the pot STEWED version.
I'm looking at these flaming pots and pans now on various videos here and there. I'm not convinced its needed at all in fact far from it. The larger flame surrounds the sides not the bottom hence the garlic can cook for longer without burning. You cannot do that at home on a normal cooker but apart from that you can do anything as regards the sauce.
On my conventional oven for example if I put the oil on high heat in just 10 or less seconds its burned. Its not about the power of your cooker its about how fast that heat transfer takes place. So then you are ok to cook for longer if you wish in my view. After all you've spent hours in preparation - Why ruin it.
Just my take of course.