Hi roz,
I know how you are feeling about getting a decent BIR or even a decent curry in oz. I recently arrived in Brisbane about 12 wks ago from Glasgow and I have given up the ghost of ever getting a a palatable restaurant curry until I go back to the UK. I was staying with family for about 6mths b4 I emigrated as the house had been sold so I had limited access to internet and haven't been regular on cr0 and not able to experiment with the recipes
Anyway an owner of a takeaway I frequented sometimes in Glasgow confirmed it's about the heat, cooking the garlic, ginger and chili 'til it had the right smell that takes practise to recognise b4 adding tomato paste, peppers and spices unfortunately he wouldn't divulge to much. The garlic, ginger and chili mix was as he told me 1 cup of garlic, 1.5 cups of ginger and roughly 6-8 green chilies blended together, (obviously he reduced the quantity for the house). He would put roughly a tablespoon of the mix into the hot oil at the start of cooking a few seconds later he would start adding other ingredients. He wouldn't elaborate on the other pastes he used
But the high heat with the garlic,ginger and chili mix in the hot oil really smelled like the start of the curry.
They also told me they only used red chili powder.
He did give me a lamb recipe the chef had made that I had the privilege of eating with them in the kitchen. It's really easy to make but more of an authentic dish.
Will post it soon.
Good luck in oz
). Any advice would be appreciated before I try this recipe again.