I've been retracing my steps a bit
Last year I produce four curries which I froze
They turned out to be the closest I have ever got to a BIR
I couldn't tell that at he time of cooking (due to the usual reasons)
I froze some of what I did with the flambeing, yesterday.
I hope it was this that made the difference
Although I have seen curries prepared without flambeing, which were good, there have been lots which did.
Surely if your pan is on fire for a full minute, it must affect the flavour somehow.
I'll post when I thaw these curries out.
The flames did get a bit silly big.
One flame almost reached my face.
I have found out the best way to do it.
You will never get a good flame using the curry gravy oil
Heat four tablespoons of fresh oil for a minute
Add a desertspoon of garlic ginger puree
Fry untill turning golden (not brown)
Add a tablespoon of finely chopped onion and cook a minute more (the garlic ginger should be brown now)
Add a tablespoon of curry gravy
This splutters like mad
Tilt the pan slightly and whoosh!!