This is really exciting stuff!

I've been struggling with the idea of ingredients being cooked by boiling first and then frying, in my mind it should be the other way round and what i'm seeing here seems more logical to me (maybe thats too many years of cooking traditional indian food  ;D)

Anyway, I'm GLUED to this thread at the moment

Joshallen2k/Cory Ander,

By traditional I meant that the way an Indian home cook might cook it if you just gave them the ingredients and said 'cook that' without specific instructions.

Bobby Bhuna,

Fair enough but I can't help wondering if this is the way they used to do it and why BIR doesn't taste the same these days (thinking about the early days of BIR).

I might have to give it go just to satisfy my curiosity. 

Hi All,

I've been thinking 
Has anyone tried cooking a base using the standard ingredients (Onions, tomatoes and or other veg, stock or water, spices, etc.) but by using a traditional Indian cooking method? My logic behind this is that maybe an Indian Chef would also cook it in this way.

By traditional I mean:

Fry onions until soft or brown
Add garlic/ginger and fry until the rawness has gone
Add spices (maybe in a paste with water to prevent burning) until rawness has gone
Add tomatoes and or other veg
Keep simmering for an hour or more adding water or stock when the mixture is getting too dry and then finally adding more stock/water to get the right consistency.

Hi Everybody,

I'm a long time lurker on this site and I must say its truly amazing how much work and enthusiasm you guys put into this. I've been cooking curries the traditional way for approx 15 years but now that I don't live in the UK anymore and local Indian Restaurants are truly awful, I'm very interested to try and reproduce a BIR curry at home. I've spent FAR too much time reading the forums with great interest.

Now for the question. Has anyone considered or researched whether BIRs use MSG  as maybe it could be a candidate for a 'Secret Ingredient'?

Currymonster