Since living in Scotland for the past 4 or 5 years, I must've been to at least 40 odd curry houses. Be it takeaway or restaurant.
They all have (bar one or two) the same flavour to their savoury curries.
And I put it down to the G/G paste not being fried at the start of each dish.



It would be the same as trying to make a tomato sauce for pasta and blending the onions and garlic with tomatoes instead of frying everything individually.
You end up with gazpacho. A completely different flavour.

Whatever the head count is here, it is ALWAYS double or more of the other site.
And after five years or so since the split, that makes me smile. 
It also tells me that it is not a coincidence and has nothing to do with this forum or its members but more to do with life in general and things going on outside of the forums.

Quote from: livo on March 25, 2018, 09:03 AM

The most noticeable difference is the amount and viscosity of BIR curry gravy in relation to the meat or vegies content.  Most Aussie curries I've bought are a good deal thicker and generally have less gravy and more meat. 

This is how curries used to be up until 30 odd years ago and the reason why I have migrated to Pakistani cafes for my meat curries and stuck to BIR for the creamy ones.

I blame the yanks for the change in our eating habits.
People can't even eat a pizza nowadays without dipping it in a pot of sauce.  :

Quote from: Naga on March 08, 2018, 04:10 PM
I had no idea what it should look like,

Like a jar of baby slugs 

I'm not keen on Scottish curries for this same reason.
The difference being, Bengali's will fry the garlic and ginger at the beginning, where as Punjabi's will add it after the sauce has gone in giving a raw G&G flavour to the finished dish.

Yes, revolting! The dominant flavour of Natco GM.
Its most probably a Marmite herb, you either love it or hate it.
I can't liken it to anything other than its another perfume flavour like coriander, kewra, rose etc..

Check out Hector's blog.
Reviews are listed by destination down the right hand side.

http://curry-heute.com

http://oppositelock.kinja.com/death-of-the-forum-1783246052

Yes, really good videos. Been watching this guy for a few years now and have often wondered if I had linked to his channel. Its here now anyway. 
99% vegetarian with a scattering of non food related items.
Its a shame he's not a cook though as he doesn't ask the right questions for me.
Search through some of the south Indian ones because they're very open about their recipes and more than helpful to share their knowledge.

I watched a BIR video of his a few weeks ago where the chef added a splash of water to the dish....... From the dirty spoon jar!!! 

First thing that came to mind was the prawn curry recipe from Rick Stein,
here
https://curry-recipes.co.uk/curry/index.php?topic=13676.msg116372#msg116372

But also, a chunky fresh tomato sauce would work well too.
Maybe a two pan Rogan?