Result again:
Dopiaza for Mrs:
Small Alu pan, gas on full, one and a bit chefs' spoons of oil in, let it heat - 30 secs at least on my hob, then in with G&G paste, quick shake and scrape - pan sets alight with flame a yard high

Quickly off heat while pan still flaming! mix powder in, chilli powder in, back on heat; scrape and shake; things starting to brown/borderline burn - then in with dilute Tom puree, shake and scrape, in with methi leaves, then in with raw finely chopped onion, shake and scrape, in with a ladle of base gravy (Chewytikka's but with a small potato added). On with splatter guard and let cook on high for a minute, then in with pre-cooked chicken, quick stir, more gravy then in with a bit of pre-cooked peppers, then in with a good amount of pre-fried/caramelized onion, cut into rings.
Splatter guard back on, then cook on for 7-8 mins on med high, stirring occasionally.
Garnish then serve

I feel I'm really getting into the swing of this now; Like I know the pan is gonna flame, I know just when borderline burnt is gonna actually become burnt, and also just how far 'burnt' I can get away with
Resultant curries are becoming very consistent.
Savoury with a sweetness that isn't sugary at all, and a deep spicyness with out any powdery texture.
It's depth of flavour belying its short time in the fry pan.
Proper BIR really.
If you don't get these brief moments in the fry pan right I think all the rest of the stuff is wasted,
Gary
