After reading this I just wanted to reiterate my belief that the only way we'll get there is by getting a chef to intentionally teach us exactly how to make BIR dishes as if he were instructing a trainee at his own restaurant.
And as before this may mean a fee organised by the mods.
Watching and guessing will never be enough, it's been reprover so many times now.
The only problem is not every restaurant / takeaway would like to give away their secret spice mix - Mike on here curry barking mad has some good videos on his site and he is a nice guy! likes a leg pull and can give it back - NORMAL GUY! anyhow get in touch with him or look at his site.
DON'T forget every chef cooks their own way and all curries are regional THE SAME AS FROM INDIA OR PAKISTAN they are all regional as well with differing but similar ways to cook.
I agree it would be great if a top chef would like to show all.
I cook quickly - very quick and on high heat - i CANNOT cook in the kitchen in the house because of the splashes and the heat and oil residue - i built a little shack out back which i started cooking stuff in - fitted a fan and a chimney to take out the majority of the heat steam and oil / curry fumes.
Example - pan HOT smoking oil in twirled round the pan and up the sides a bit (stops the g/g from burning when it splatters and spits) - G/G in whiz it about with the spoon stirring it into the pan - 4/6 seconds at most - off the heat - all spices in that i am using garam masala , chili, spice mix whatever - straight on top of that tomato puree back on the heat on high stirring - it splatters and pops and gives off a great aroma which does make your eyes sting if you are right over the pan, 6/8 seconds at most - the paste starts to turn dark red ( any longer and it will burn) pre- cooked chicken in stirring to coat then a ladle of base in stirring etc oil starts to separate immediately another ladle of base in followed by whatever you are making and then turn down the heat a little add another ladle of base and cook until desired consistency is required.
I use 3 ladles usually per curry roughly about 300 grams the rest is made up of the ingredients 120/140 grams chicken etc.
Chicken Bhuna yesterday on the scales in a microwave box with lid weighed 495 grams - nearly half a kilo of good quality food.
Others DO NOT cook like me - but every chef is different - a normal curry say Bhuna like pictured yesterday after all the onions and the peppers are pre cooked takes about 7 mins to cook or less
best, Rich